Kitchen notes · a little help before you start

Vegetable Soup Low Carb Diet

Name: Vegetable Soup Low Carb Diet
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8
Ingredients: 2 tablespoons olive oil; 2 each onions (chopped); 1/2 cup celery (chopped); 2 each medium carrots (peeled and chopped); 6 cloves garlic (finely chopped); 2 each zucchini (chopped); 10 oz green beans (sliced into 1-inch pieces); 10 oz cauliflower florets; 4 cups cabbage leaves (chopped, washed); 2 quarts low sodium beef stock (chicken or vegetable broth may be used); 2 teaspoons beef bouillon powder (chicken or vegetable may be used); 1 teaspoon cayenne pepper (if desired - adjust to your heat preference); 1 teaspoon salt (to season); 1/2 teaspoon ground pepper; 4 cups spinach leaves (washed); 1/4 cup fresh parsley; 2 teaspoons lemon juice; As Needed Black pepper

A bowl packed with tender vegetables can be a welcome dinner in its own right. This soup has plenty to explore, with a savory broth and a bright lemon finish. Spoon down through the greens and you'll find a different mix in every mouthful.

Prep: 20 min
Cook: 40 min
Total: 60 min
Original yield: Serves 8
Ingredients: 18 listed

Make it part of your week

Estimating…

SoupsAmericanMain coursePrep: 16–30 minutesTotal: 31–60 minutesSoups & stews

Recipe categories & planning details

Meal type: Main course
Cuisine: American
Preparation & total time: Prep: 16–30 minutes · Total: 31–60 minutes
Dish type: Soups · Soups & stews

A few quick notes

1. Start gently

Keep the heat at medium-low for the first vegetables. You want the onion, carrot, and celery to soften and sweeten a little before the quicker-cooking vegetables go in.

2. Add the vegetables in stages

The order matters here. Zucchini and green beans get a short head start, while cauliflower and cabbage simmer in the stock, and spinach waits until the end so it just wilts.

3. Taste before you settle the seasoning

The soup gets bouillon, cayenne, salt, and pepper after the stock comes to a simmer. Taste it there, then adjust again right before serving.

Get to know the ingredients

Stock choice

Low sodium beef stock is listed, but chicken or vegetable broth may be used. Since bouillon and salt are added too, the low sodium base gives you more room to season by taste.

Cayenne is optional

Use the cayenne only if you want heat, and adjust it to your preference. It goes in once the soup is simmering, along with the bouillon.

Save the spinach

The spinach is stirred in after the covered simmer, just until wilted. Adding it earlier would put it through the full cook with the firmer vegetables.

The last little job

The last little lift

Once the pot is off the heat, stir in the parsley and lemon juice, then adjust the seasoning. That final bit of freshness is part of the finish, not something to skip.

A little more help as you go

Fork tender is the cue

After the soup is covered and turned to low, cook until the vegetables are fork tender. That is the point to add the spinach and move toward finishing.

Serve it right away

The directions call for serving immediately after the final seasoning adjustment, while the spinach is just wilted and the parsley and lemon are fresh in the pot.

A few questions you might have

Can I use chicken or vegetable broth instead of beef stock?

Yes. You can use chicken or vegetable broth in place of the low sodium beef stock, and the bouillon can be chicken or vegetable too.

When do I add the cauliflower and cabbage?

Add them after the zucchini and green beans have cooked briefly. They go in with the stock, then simmer until the vegetables are fork tender.

Should the spinach simmer with the rest of the vegetables?

No. Stir the spinach through after the covered simmer, just until it wilts. It does not need the full cooking time.

Do the parsley and lemon juice go in before simmering?

Add them after removing the pot from the heat. They are part of the fresh finish before the final seasoning adjustment.

What should I serve with it?

Soft dinner rolls are a good accompaniment to the vegetable soup.

Any more cooking tips?

Try pairing your vegetable soup with one of our soft dinner rolls!

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: cafedelites.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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