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Low-Fat Veggie Soup
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Quick and easy veggie soup using canned veggies for a delicious and hearty meal in just 20 minutes.
Ingredients:
  • cooking spray
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 2 garlic cloves, chopped
  • 6 stalks celery, chopped
  • 1 teaspoon Italian seasoning
  • 0.5 teaspoon chili powder
  • 0.5 teaspoon dried parsley
  • 0.25 teaspoon garlic powder
  • salt and ground black pepper to taste
  • 0.5 (15 ounce) can sliced carrots, drained
  • 0.5 (15 ounce) can sliced potatoes, drained
  • 0.5 (15 ounce) can green beans, drained
  • 0.5 (11 ounce) can canned corn (such as Green Giant Niblets®), drained
  • 2 (14.5 ounce) cans chicken broth
  • 5.5 cups water
  • 2 cups tomato puree
  • 0.25 cup grated Parmesan cheese
Instructions:
  • Start by spraying a large soup pot with cooking spray and heating it over medium heat. Sauté the onions, green pepper, garlic, and celery until the onions are translucent, stirring occasionally for about 5 minutes. Add Italian seasoning, chili powder, dried parsley, garlic powder, salt, and black pepper. Mix in the carrots, potatoes, green beans, and corn with the seasonings. Pour in the chicken broth and water.
  • Bring the soup to a lively boil, then stir in tomato puree and Parmesan cheese. Reduce heat to a gentle simmer and cook until the green peppers, onions, and celery are tender, around 15 minutes more.

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