You can prepare this low fat beans and veggies soup in about 30 minutes.
Whilst this is not an "instant" soup, it is quick enough to prepare, and it yields 6 serves.
If you like your soup chunky, just slice the veggies. However, if you prefer it "smooth" blend the soup after you cook it.
Add a spoon of low fat cream if you want, but take into account the fat (unless you're not worried about a slight variation in fat content).
Low fat soups are excellent to fill you up with tasty and nutritional liquids.
Not many people like soups, but if you try a few ingenious recipes, you'll get hooked on them.
The best time of the year to add low fat soups to your daily menu is winter. A nice hot drink/hot soup in a cold weather works wonderfully to warm you up.
You can also have small serves of low fat soup as a starter before a main meal. Soups are so versatile that you can have them in many ways. Enjoy.
6 cups water
6 chicken stock cubes
2 sliced carrots
3 sliced celery stalks
1 pack frozen spinach
3 chopped zucchinis
1 onion (chopped)
1 425 g can (14.5 oz) diced tomatoes
1 425 g can (14.5 oz) red kidney beans
1 425 g can (14.5 oz) small white beans, cooked
1/2 cup macaroni
This is what you do:
There is no real magic in making this soup. You just put all the ingredients in a pot, and boil them for 30 minutes. (Ok, I did not say it was an instant soup, but it's quick enough to prepare!).
Source: The Low Fat Soup Recipes Collection