Loaded Vegetable Diet Soup

This loaded Vegetable Diet Soup is, like the name, loaded with veggies and good-for-you fiber like kidney beans and barley. It's low in calories and super filling, making it my go-to lunch when I'm watching what I'm eating.

Course Soup

Cuisine American

Keyword high fiber, low calorie soup, low carb soup

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings servings

Calories 138kcal

Author Heather Cheney

Ingredients

1 tablespoons Olive oil
1 whole medium onion chopped
8 ounces white mushrooms
3 whole stalks celery chopped
2 whole small carrots peeled and chopped
1 teaspoon kosher salt
2 cloves garlic minced
1 teaspoon Italian seasoning
2 cups low-sodium V8 or tomato juice
4 cups low-sodium chicken broth
14.5 ounces Italian Seasoned Diced Tomatoes Undrained
14.5 ounces kidney beans drained
2 whole medium zucchini chopped
2 cups fresh or frozen green beans cut
¼ cup pearl barley
hot sauce to taste-- I use 1 teaspoon

Instructions

Saute onion, mushrooms, carrots, and celery in olive oil and salt until the vegetables are just tender.
Stir in garlic, Italian seasoning, V8, chicken broth, tomatoes, kidney beans, zucchini, green beans and pearl barley and bring to a simmer.
Cook at a low simmer for 20-30 minutes or until the barley and all the veggies are tender. Season to taste with hot sauce and serve with grated parmesan cheese.

Nutrition