30 Minutes Beans and Vegetables Low Fat Soup

You can prepare this low fat beans and veggies soup in about 30 minutes.

Whilst this is not an "instant" soup, it is quick enough to prepare, and it yields 6 serves.

If you like your soup chunky, just slice the veggies. However, if you prefer it "smooth" blend the soup after you cook it.

Add a spoon of low fat cream if you want, but take into account the fat (unless you're not worried about a slight variation in fat content).

Low fat soups are excellent to fill you up with tasty and nutritional liquids.

Not many people like soups, but if you try a few ingenious recipes, you'll get hooked on them.

The best time of the year to add low fat soups to your daily menu is winter. A nice hot drink/hot soup in a cold weather works wonderfully to warm you up.

You can also have small serves of low fat soup as a starter before a main meal. Soups are so versatile that you can have them in many ways. Enjoy.

Nutritional Information:

Serves 6 Fat: 2.5 g Cal: 70 KJ: 294 WW: 2 Points

Ingredients:

6 cups water

6 chicken stock cubes

2 sliced carrots

3 sliced celery stalks

1 pack frozen spinach

3 chopped zucchinis

1 onion (chopped)

1 425 g can (14.5 oz) diced tomatoes

1 425 g can (14.5 oz) red kidney beans

1 425 g can (14.5 oz) small white beans, cooked

1/2 cup macaroni

This is what you do:

There is no real magic in making this soup. You just put all the ingredients in a pot, and boil them for 30 minutes. (Ok, I did not say it was an instant soup, but it's quick enough to prepare!).

Source: The Low Fat Soup Recipes Collection

Would you like to get my freshest Low Fat Recipes Instantly? Get them through my RSS/XML Feeders! (If you don't know how to use RSS/XML, you can click here to find out how to use this wonderful FREE resource.)