Denise’S Diet Soup

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Servings: 8 Difficulty: Intermediate
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A hearty, low-calorie vegetable stew with tangy blue cheese and robust spices
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This vibrant and satisfying soup is a favorite for healthy eating without sacrificing flavor. Packed with garden-fresh vegetables like zucchini, mushrooms, leeks, and spinach, it offers a wonderful mix of textures and nutrients. The base combines chicken broth, stewed tomatoes, and V-8 juice for a rich, savory depth, while chili powder, paprika, and oregano provide a warm, aromatic kick. Its a comforting bowl perfect for chilly evenings or meal-prepping for the week ahead. Serve it topped with a generous sprinkle of crumbled blue cheese for a creamy, salty contrast that elevates the dish from simple to spectacular.

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Denise’S Diet Soup

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 1282.0

Description

This vibrant and satisfying soup is a favorite for healthy eating without sacrificing flavor. Packed with garden-fresh vegetables like zucchini, mushrooms, leeks, and spinach, it offers a wonderful mix of textures and nutrients. The base combines chicken broth, stewed tomatoes, and V-8 juice for a rich, savory depth, while chili powder, paprika, and oregano provide a warm, aromatic kick. Its a comforting bowl perfect for chilly evenings or meal-prepping for the week ahead. Serve it topped with a generous sprinkle of crumbled blue cheese for a creamy, salty contrast that elevates the dish from simple to spectacular.

Ingredients

Directions

  1. Spray a large stew pot with non-stick cooking spray and place over medium heat.
  2. Add the minced garlic, chopped onion, sliced leek, zucchini, bell pepper, and sliced mushrooms to the pot.
  3. Saut the vegetables for about 10 minutes, stirring frequently until they begin to soften and release their aroma.
  4. While the vegetables cook, thaw the frozen chopped spinach in the microwave until soft.
  5. Stir the thawed spinach into the sauted vegetables in the pot.
  6. Add the stewed tomatoes, chicken bouillon, V-8 juice, chili powder, paprika, oregano, and bay leaves to the pot.
  7. Stir well to combine all ingredients and bring the soup to a rolling boil.
  8. Once boiling, reduce the heat to low, cover partially, and let the soup simmer for 20 minutes to allow flavors to meld.
  9. Remove the bay leaves before serving.
  10. Ladle the hot soup into bowls and top each serving with about 1 tablespoon of crumbled blue cheese.
  11. Serve immediately and enjoy.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1282.0kcal
% Daily Value *
Total Fat 54.5g84%
Saturated Fat 14.0g70%
Cholesterol 356.0mg119%
Sodium 483.3mg21%
Total Carbohydrate 71.4g24%
Dietary Fiber 25.5g102%
Sugars 16.0g
Protein 124.0g248%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: vegetable soup, healthy dinner, low calorie, blue cheese, spinach, zucchini, mushrooms, leek, chili powder, comfort food, meal prep, vegetarian option, easy recipe, winter soup, stewed tomatoes, herb seasoned, light meal
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