penny jordan


What's the skinny on eating lighter? This hearty yet healthier homemade Skinny Soup may be just the answer. Simmer a pot on the stovetop and enjoy the garden-fresh flavors that are bursting with goodness!


★★★★★ 1 vote

30 Min
1 Hr 10 Min


  • 6 c
  • 2 large
    white potatoes, peeled and cut into 1-inch chunks
  • 4 large
    tomatoes, cored and cut into 1-inch chunks
  • 4 medium
    carrots, peeled and cut into 1-inch chunks
  • 3 medium
    zucchini, cut into 1-inch chunks
  • 2 medium
    green bell peppers, coarsely chopped
  • 2 medium
    onions, coarsely chopped
  • 3 medium
    garlic cloves, minced
  • 2 tsp
    iodized, salt
  • 3/4 tsp
    black pepper
  • 2
    chicken-flavored bouillon cubes



  1. In a soup pot, combine all ingredients; mix well and bring to a boil over high heat.

    Reduce heat to medium and cook 1 hour, or until vegetables are tender.
  2. Nutritional Information

    Serving Size: 1 cup
    Per serving: Exchanges:
    1/2 starch
    2 vegetables
    Calories: 84
    Calories from fat: 4
    Total Fat: <1g
    Saturated Fat: 0g
    Cholesterol: 0mg
    Sodium: 383mg
    Carbohydrate: 20g
    Dietary Fiber: 4g
    Sugars: 7g
    Protein: 2g

Printable Recipe Card


Course/Dish: Vegetable Soup
Dietary Needs: Vegetarian

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