It has been a long time since a soup has been made that was super-low calorie and huge enough to have tons of leftovers. A yummy, comforting, big ole pot of soup. Cause when you make a soup, and you buy all the veggies that you want to go in it, it turns out humongous. And since I can’t visualize when I buy veg what will fit into the pot and what won’t … well, overly humongous is what I get. Here is a yummy vegan and gluten-free “Zero Calorie Foods” Soup.
It’s dieting time in the house and with my mom and I trying to lose mega-poundage we are wanting something filling, but as calorie-free as possible. A soup is perfect for that. A big soup is even better. A soup that makes tons of portions that fill a large bowl for little calories? Awesome. This soup came about from seeing a list of “zero” calorie foods. Foods that are super-low in calories themselves and when eaten take no real time or energy to process in your body. Such as celery or onions. I Googled zero calorie foods and this list popped up first and I loved all the foods in it so I went for it. And believe me when I say you will need a huge soup pot for this.
I started the pot off on high with the stock, tomatoes, balsamic (yum!), and spices and let it boil while I minced in the whole garlic bulb. I wanted the spices to wake up before all the veggies got in the pot. Then I just chopped everything and dropped them all in. The order doesn’t matter, but I did do the kale and cabbage last. As the veggies added up in the pot I added water (about 16 cups total). The entire cutting and cooking time was only about 2-2 1/4 hours. Not long at all for a huge soup. This makes a ton, so use what you can if you don’t have a mega-soup pot like I did. After portioning out the calories only equaled about 80 calories for a two-cup portion! Seriuosly! Enjoy!
1 Head Cabbage, chopped small
1 Bunch Kale, chopped small
4 Zucchinis, chopped small
2 Yellow Onions, chopped small
1 Whole Celery, stalks and leaves chopped
4 Heads Broccoli, chopped small
1 Bulb Garlic, minced
2 Tbsp Black Pepper
2 Tbsp Dried Oregano
2 Tbsp Dried Basil
1 Tbsp Dried Parsley
1/4 C Star Balsamic Vinegar
1 Cntr Hunt’s Tomato Sauce (the resealable container)
2 Cartons Low-Sodium Vegetable Stock
16 C Water
1. Dump the stock, tomato sauce, balsamic, and spices into the pot. Turn on high then mince in the garlic.
2. Cut all veggies into small pieces and dump into pot. As the veggies overtake the liquid in the pot add water.
3. Once all veggies are in the pot add enough water to cover all veggies.
4. Turn burner to medium-high then put lid on skewed so you don’t have overflow.
5. Simmer/lightly boil until veggies are soft.
6. Portion out and enjoy!