Low Calorie Roasted Red Pepper & Veggie Soup

This recipe was so easy to make and so good that I couldn’t wait to share it! It comes in at a mere 80 calories a cup!

ROASTED RED PEPPER & VEGGIE SOUP

Ingredients:

6 cups chicken broth

8 celery ribs chopped

1 small onion diced

1 cup roasted red peppers chopped

2 cups frozen carrots

2 cups frozen broccoli

1 14 oz can of “roasted” diced tomatoes (I chose roasted with garlic)

3 cloves garlic or roughly 2 tbsp (you can never add too much garlic)

1 1/2 tbsp of Lawry’s Seasoning Salt

1 tsp Italian seasoning

3 tbsp extra virgin olive oil

Directions:

Add olive oil and sauté onions, celery, carrots, and broccoli cook for about 5 mins. Add garlic, seasoning salt & Italian seasoning. Stir and cook for about another min or two.

Add roasted red peppers and roasted diced tomatoes (undrained) stir and pour in chicken broth. Bring to a boil.

Once boiling, reduce to a simmer, cover and cook for approximately 45 mins to an hour.

Salt and pepper to taste.

Serving Size: 9 cups; 80 Calories per cup

*Note: You could add a cup of black beans to add additional fiber. It would add a few more calories but not much. I haven’t tried that yet, but I think it would be amazing. You can also substitute any veggies, or add extra ones in to your liking.