All Vegetable Soup Recipe

2 – 16 ounce cans 1 – 15 ounce cans 2 medium 2 stalks 1 large 2 large 1 can 1 package 1/4 teaspoon 1/4 teaspoon 1/8 teaspoon

98% fat free beef broth ready cut tomatoes zucchini, cubed celery, sliced onion, chopped carrots, sliced green beans, drained chili seasoning mix pepper cumin cayenne pepper Salt to taste

 

Stovetop Temp: simmer Recipe Cooking Time: 45 minutes Pan Type: soup stock pot

Vegetable Soup Directions In a large soup pot combine; beef broth, tomatoes, cubed zucchini, sliced celery, sliced carrots, chopped onion, drained green beans, chili seasoning, pepper, cumin, cayenne pepper. Bring vegetable soup to a boil. Reduce heat and simmer soup for 45 minutes covered. Add salt if desired. Serve vegetable soup with your favorite crackers. Recipe Serves: 6 – 8

 

This vegetable soup recipe is low in calories yet very satisfying. You will find that you tend to eat less when your food is flavor packed. The fewer calories you eat the more weight you stand to lose.

 

this All Vegetable Soup Recipe

 

Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!