We have a trip to the beach coming up this summer so I’m upping my exercise and trying to lower my calorie intake. Do you recall that old cabbage soup diet? It’s a seven day diet that has you eat very specific food items each day while also consuming as much cabbage soup as you desire. I’ll leave it to you to decide the merits (or lack) of that diet but there is something to be said for a good bowl of vegetable soup as part of a weight-loss plan.

It’s also handy to have a big pot of soup in the fridge for quick lunches. Plus, I just happen to really like soup!

Here is my version of “Low Calorie Vegetable Soup”:

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Dee’s Low Calorie Vegetable Soup

I made this in my Instant Pot but you can certainly make it in a crockpot or on the stove. I used organic chicken broth because that’s what I happened to have in my pantry but you could easily substitute vegetable broth which would make this recipe vegan. I included some frozen corn when I made it last night because I had a little left in the freezer which I wanted to use up. I purchase 5 pound bags of frozen organic veggies (corn, green beans and peas) from Azure Standard and will be placing an order today. I was out of green beans or I would have included those, as well.

Aside from the cabbage and onion the vegetables you use are up to you. I used yellow squash because that’s what looked best at the store. Zucchini would be a good choice, too. Leeks would be great. Use what you have on hand or what is freshest at the market. This is a very adaptable recipe.

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Low Calorie Vegetable Soup

Ingredients

• 1 medium onion, chopped
• 1/2 medium cabbage, chopped
• 3 medium yellow squash, cut in chunks
• 1 red or yellow bell pepper, cut in chunks
• 3 carrots, peeled and cut in chunks
• 1/2 cup frozen corn
• 1 package frozen spinach (10 ounce)
• 1 quart chicken or vegetable broth
• seasonings to taste - I used salt, pepper, garlic powder and Creole seasoning

Instructions

1. If using an Instant Pot, place all ingredients in pot, close lid and the release valve. Use soup setting which cooks for 30 minutes after achieving pressure. When done, release valve. Serve in large soup bowls. May top with grated cheese and a dollop of sour cream if desired.

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I’m still learning to use my Instant Pot but I must say I love being able to dump in the ingredients, set the timer and have dinner ready in about half an hour with no stirring. I’m going to try to put at least one Instant Pot recipe per week on my menu throughout the summer, plus one crockpot meal. Both of these appliances help keep the kitchen cooler, especially since I have a vintage stove with minimal insulation!

This recipe was linked on the site “Instant Pot Resources” in an extensive list of healthy recipes. Check it out!