Diet Vegetable Soup
that kids just love!

This Diet Vegetable Soup is great to have around as a mid afternoon snack instead of munching on high calorie alternatives. It's my tried and true trick after the holidays.

Try making one of these soups as a first course for dinner to help you feel more satisfied with smaller portions of the main meal. For a more filling snack or meal add carbs such as -a can of corn, cubed potato, cooked rice or orzo pasta.

The best diet is simply a good healthy eating and exercise plan. Sipping water, herbal tea and fruit juice throughout the a day and eating lots of fresh vegetables energizes us and makes exercise the healthy eating habit is easier to maintain. Eating low fat, high fiber foods before you are actually hungry helps us keep our portions small and eliminate cravings.

The "Diet" Vegetable Soup ~from Cooking for The King

1 teaspoon olive oil

1 onion, chopped

2 large carrots, chopped

1 yellow squash, chopped

1 zucchini, chopped

1 (28 ounce) can diced tomatoes

1 bay leaf

7 cups water

1 tablespoon pareve chicken soup mix

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon salt

1/4 teaspoon pepper

1. Heat oil in a large soup pot over medium high heat. Add onion and saute’ until limp, about 5 minutes. If onion sticks, add water, a tablespoon at a time and stir quickly. The onion will release.

2. Add carrots, squash, zucchini, tomatoes, bay leaf and water. Bring to a boil, reduce heat to low and add soup mix, garlic powder, oregano, basil, salt and pepper. Simmer, uncovered, for one hour. Remove bay leaf before serving.

Makes: 10-12 servings ~ Can make ahead, Can freeze
Active time: 20 minutes ~ Cooking time: 1 hour

Want more soup? I have more delicious recipes like Diet Vegetable Soup linked in the Table of Contents for "Cooking for The King."


Cooking for The King by Renee Chernin
The book of Torah insights, recipes and practical tips
designed to bring majesty to the mundane.

©iStockphoto.com/Margo Edwards