Low-Fat Veggie Soup

A quick and easy low-fat soup you can make with leftovers on a busy day.

Step: 1

Spray a large soup pot with cooking spray, and place over medium heat. Cook the onions, green pepper, garlic, and celery until the onions are translucent, stirring often, about 5 minutes; mix in the Italian seasoning, chili powder, dried parsley, garlic powder, salt and black pepper. Stir in the carrots, potatoes, green beans, and corn, mixing the vegetables with the seasonings, and add chicken broth and water.

Step: 2

Bring the soup to a boil, and add tomato puree and Parmesan cheese; return to a boil, lower heat to a simmer, and cook until the green peppers, onions, and celery are tender, about 15 more minutes.

Per Serving: 94 calories; protein 3.8g; carbohydrates 18.7g; fat 1.1g; cholesterol 2.2mg; sodium 521.2mg.

The name of “stew” can process to both a food and a make dishes method. Stewing makes not fast cooking piece of meat, raw fruit or beans in a flavorful liquid . It’s same as to braising, instead it does have a few notable differences. The raw animal vested is chopped into few of pieces instead of being cooked whole , and the water based material completely covers the contents in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew does have warming featured food , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.