Only 5% of the soup’s calories come from fat, and it is free of cholesterol. Making it is quick and simple.
| Prep Time: | 25 mins |
| Cook Time: | 35 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 14 cups water
- 2 onions, chopped
- 2 large carrots, sliced
- 2 potatoes, peeled and cubed
- 2 green bell peppers, diced
- 1 (28 ounce) can whole peeled tomatoes with liquid, mashed
- 1 tablespoon chicken bouillon powder
- ¼ teaspoon ground black pepper
- 2 teaspoons curry powder (Optional)
- 3 cups finely shredded cabbage
- 2 stalks celery, chopped
- 1 ½ cups cauliflower florets
- 3 teaspoons dried dill weed
Instructions
- In a large cooking pot, measure water, add onions, carrots, potatoes, green peppers, mashed tomatoes, chicken bouillon powder, black pepper, and curry powder. Boil for 20 minutes or until carrots are tender.
- Add shredded cabbage, chopped celery, cauliflower florets, and dill weed, and cook an additional 10 to 15 minutes. If soup is too thick, add more water and bring to boil. Adjust seasonings to taste.
Nutrition Facts
| Calories | 68 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 0 g |
| Sodium | 298 mg |
| Sugars | 5 g |
| Fat | 0 g |
| Unsaturated Fat | 0 g |
Reviews
10.13.20 I had part of a box of unsalted chicken broth in the fridge which I wanted to use up, about 1 cup. Instead of all water, I did include that broth, otherwise, followed the recipe. Tasted, and the flavor was very weak. One of the things that attracted me to this recipe was the curry powder, but I couldn’t taste it at all. So to make this enjoyable for us, I just started adding more spices. More curry powder, garlic salt, pepper, as well as some chopped fresh baby tomatoes and leftover shredded cabbage, and garnished with some freshly-chopped parsley. I’d definitely use half stock and half water in the future or just add more chicken bouillon or base. This does include quite an array of fresh veggies which I like. With these modifications, it ended up tasting pretty good, but not sure I’d make again.
I liked this.. great way to get lots of veggies. My substitutes were – crushed tomatoes because I couldn’t find whole ones and chicken base instead of bouillon
This soup is very simple to make and yet very delicious. I added a few more vegetables like asparagus and sweet potatoes and added chili powder to spice it up. I also substituted cauliflower for broccoli.
I followed the recipe loosely and it turned out really good. I added a box of chicken broth instead of the bullion because that was what I had and I added more veggies than the recipe called for. The cabbage, carrots, onions and peppers were from our garden so I just added a ton. Also garlic is a must. I added 3 cloves because we are a little obsessed with garlic in my house.
It is very healthy and fat free but it came out too spicy and burnt my toungue every time. Maybe i added too much of something. Also 15 glasses of water for a couple people to eat is alot of water. I will make it again tommarrow as a weight loss healthy food and leave out any spicy stuff and extra ginger i added and edit my review if better.
If you are not vegetarian add some organic chicken 1-2 cups.
It needs salt added, started with 1 tsp, ended up with 3 tsp. total, which isn’t much when you look at how much this makes with the 12 cups water. I didn’t have cabbage, I added snow peas I had frozen from the garden and turkey sausage I had frozen (3 patties), and a can of black beans, rinsed and drained. Also added another 1/2 tsp pepper, 1 TBSP Parsley, 1 tsp. oregano, and 2 tsp garlic powder.
Awesome vegi soup. Great base but needs a little extra seasoning. I added tbls hot sauce and tble spoon soy sauce and tble spoon garlic powder and it went from 3 star to 5 star!
Soooooooooooo good I did not use a green pepper and I added fresh chopped spinach as I had some in the refrig. to use. I will make this often
This is one of the blandest soups I have ever made, even for a fat-free one. I ended up adding a lot of salt, chili flakes, and more curry to make it taste good. It was a good used of the excess vegetables I had in the fridge but I don’t think I will be making this again.
I made this recipe years ago and lost the recipe. I’ve finally found it again and I’m making it tonight. Such a flavourful and delicious soup. The “fat-free” is just a bonus! Yum yum yum!
This made a lot of soup, but unfortunately it tasted very watery to me. I will not be making this again.
Delicious! I used 8c of water and 4c of fat free low sodium broth. I also added 4 packets of no sodium chicken boullion seasoning. I had leftover broccoli rabe sauteed in garlic so I chopped and threw that in too. Used a 28 oz can of crushed tomatoes and a 15 oz of fire roasted diced. I did use a half of a bag of a shredded cole slaw mix intead of the plain cabbage…this was handy and easier. Chock full of veggies. Flavor ws great…I did simmer for a few hours, soup thickened slightly and had delicious flavor. Thanks!
I have to say, this soup needs a lot of work. Granted, I was missing a couple of ingredients (potatoes and celery) but there is such a tremendous amount of water called for in comparison to the amount of veggies/spices! I ended up adding white beans to mine, as well as some quinoa which helped thicken it a little and give it a better texture. I also added about 10 bullion cubes (I didn’t have powdered chicken bullion). I also added an extra teaspoon of curry powder, skipped the dill as it didn’t seem to fit with the other ingredients, and added some cayenne pepper and dried parsley. After making these changes, the soup is really pretty good and I would probably make it again. Thanks for sharing!
I just made a stew out of this recipe: added only 2 or 3 cups of water. Didn’t have any potaoes so I put 2 medium zucchini instead. Added 3 cloves of garlic, some parsley and cilantro and some organic seasoning instead of chicken bouillon. My husband is following Dr. Ornish fat free diet for heart disease, so this was really great recipe for him, he loved it!
Made this recipe without the Cauliflower, celery, cabbage and curry, used Rotel instead of canned tomatoes. Had a good flavor added some lean beef to add protein.
This is a great versatile-friendly vegetable soup. I added an extra tsp of curry, added oregano, and basil. I threw in the entire head of cabbage and cauliflower (I don’t like having parts and pieces in the fridge), added about 4 cups of chicken broth on top of the 14 cups water. I omitted the green pepper and substituted 2 small zucchinis. I also prefer to sprinkle a bit of jack cheese on top of the soup too – it goes great with the vegetables! The flavor gets better the next day and the day after. Thank you for the recipe. It’s a keeper.
So good, yet simple. Wanted a veggie packed soup, with no meat and this did the trick. Skipped the cauliflower and used low fat chicken broth, and tomato juice instead of all the water. After simmering for awhile I put about a tsp of Italian seasoning, some Cajun spice, garlic and onion powder. I also thew a can of white beans in at the end for a little substenance and more heartiness. Hubs loved this!!
1 pt
The flavors did not pop for me. This does not have the classic tangy-ness of traditional vegetable soup. I’ll move on.
I threw everything in the crock pot, cooked on high for about 5 hours or until veggies are soft. I also threw in a bay leaf, doubled the diced canned tomatoes(used basily & garlic flavor) and doubled curry, chicken broth, and added 3 garlic cloves, oregano, and mushrooms. Very healthy and tasty soup. Turned out great in the crock pot!! Thanks!