Description
A quick and easy low-fat soup you can make with leftovers on a busy day.
Ingredients
- cooking spray
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 garlic cloves, chopped
- 6 stalks celery, chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon chili powder
- ½ teaspoon dried parsley
- ¼ teaspoon garlic powder (Optional)
- salt and ground black pepper to taste
- ½ (15 ounce) can sliced carrots, drained
- ½ (15 ounce) can sliced potatoes, drained
- ½ (15 ounce) can green beans, drained
- ½ (11 ounce) can canned corn (such as Green Giant Niblets®), drained
- 2 (14.5 ounce) cans chicken broth
- 5 ½ cups water
- 2 cups tomato puree
- ¼ cup grated Parmesan cheese
Instructions
- 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.
- 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.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 8