Low Calorie Cleansing Vegetable Soup

Planning to diet in the new year? All of the ingredients in this soup are extremely low in calories, so it’s great to have on hand anytime you’re dieting! Soup is satisfying, filling and takes a long time to eat, which makes it the perfect diet food. Grab a bowl anytime you feel hungry or have a craving. Anytime I need to drop a few pounds or feel the need to cleanse my body, I’ll make a pot of this and replace as many meals with it as I can. If you want a tasty low calorie meal, you have to make this Low Calorie Cleansing Vegetable Soup!

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This soup is also packed full of nutrients! Many of the vegetables used in this recipe are considering some of the healthiest foods you can eat and help shed excess water weight (bloat). While crunchy vegetables help – err – keep things moving, further helping to cleanse your digestive tract.

I’ll usually start my day with oatmeal, because my body needs the protein, and I’ll eat the soup for lunch and dinner. If I want to snack, I’ll either have more soup or air-popped popcorn. This is a VERY low calorie way of eating, and I do not suggest doing it for any longer than the soup lasts, which is usually about 4-5 days for me.

Low Calorie Cleansing Vegetable Soup

Makes 38 cups of soup
Serving size: 2 cups

Ingredients

9 large carrots, peeled and sliced
1 large head of cabbage, chopped (approximately 13 cups)
5 onions, diced (approximately 6 cups)
1 head of garlic, peeled and chopped
5 cups fresh or frozen green beans, cut into bite size pieces
10 ounces of fresh kale, tough stems removed and chopped
2 32-ounce containers of hearty vegetable broth
12-ounces salsa (or one can of diced tomatoes & juice)
1 tablespoon chili powder
2 teaspoons dried oregano
2 teaspoons cumin
2 teaspoons paprika
6 ounces of fresh spinach leaves, roughly chopped
7 green onions, sliced
Salt and pepper to taste

Instructions

1. In a large stock pot, add the carrots, cabbage, onions, garlic, green beans and kale – in that order. I used a 12-quart stock pot, and it was full to the top, so you’ll need one that’s at least that big.
2. Next add the salsa, chili powder, oregano, cumin, and paprika.

3. Pour both containers of broth over the ingredients and bring to a boil over high heat. Turn the heat down to medium, cover and cook for about 5-10 minutes. As the ingredients come up to temperature, they will start to wilt and break down making it easier to stir.
4. Add enough additional liquid so that it comes to the top of the ingredients. You can use water or more broth.
5. Bring the soup back to a simmer, stirring frequently so that everything is evenly combined.
6. Simmer over medium-low heat until the vegetables are tender to your liking. This was about 15 minutes for me.
7. Taste and adjust the salt and pepper. Additionally, you can add any additional seasoning you like too.

8. When the soup tastes the way you want it, remove it from the heat and stir in the spinach and green onions.
9. Serve and enjoy your low calorie cleansing vegetable soup!

This will keep up to one week in the refrigerator as written. If you use meat broth, I would freeze it after four days.

You can change up the flavorings in this soup to suit your tastes. Feel free to use chicken or beef broth for a richer flavor, more spices, herbs, fire-roasted tomatoes, boullion, hot sauce, etc. Also, I like to use vegetables that don’t completely break down and hold some texture, but you can use any combination of veggies that you like.

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Low Calorie Cleansing Vegetable Soup

5 from 1 review

• Author: A Cultivated Nest
• Category: Main

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Description

This soup is low calorie, cleansing, and very tasty!

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Ingredients

Scale 1x2x3x

• 9 large carrots, peeled and sliced
• 1 large head of cabbage, chopped (approximately 13 cups)
• 5 onions, diced (approximately 6 cups)
• 1 head of garlic, peeled and chopped
• 5 cups fresh or frozen green beans, cut into bite size pieces
• 10 ounces of fresh kale, tough stems removed and chopped
• 2 32-ounce containers of hearty vegetable broth
• 12-ounces salsa (or one can of diced tomatoes & juice)
• 1 tablespoon chili powder
• 2 teaspoons dried oregano
• 2 teaspoons cumin
• 2 teaspoons paprika
• 6 ounces of fresh spinach leaves, roughly chopped
• 7 green onions, sliced
• Salt and pepper to taste

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Instructions

1. In a large stock pot, add the carrots, cabbage, onions, garlic, green beans and kale – in that order. I used a 12-quart stock pot, and it was full to the top, so you’ll need one that’s at least that big.
2. Next add the salsa, chili powder, oregano, cumin, and paprika.
3. Pour both containers of broth over the ingredients and bring to a boil over high heat. Turn the heat down to medium, cover and cook for about 5-10 minutes. As the ingredients come up to temperature, they will start to wilt and break down making it easier to stir.
4. Add enough additional liquid so that it comes to the top of the ingredients. You can use water or more broth.
5. Bring the soup back to a simmer, stirring frequently so that everything is evenly combined.
6. Simmer over medium-low heat until the vegetables are tender to your liking. This was about 15 minutes for me.
7. Taste and adjust the salt and pepper. Additionally, you can add any additional seasoning you like too.
8. When the soup tastes the way you want it, remove it from the heat and stir in the spinach and green onions.
9. Serve and enjoy your low calorie cleansing vegetable soup!

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