from Barbara's Kitchen

Homemade Vegetable Soup
Here's a recipe you're going to love! This vegetable soup contains no fat or cholesterol and is low in calories. Makes one huge pot of soup.

After the first bowl, you'll want another. So go ahead, you're allowed to have an extra serving on the CarboH diet plan.

Use fresh onions, celery, carrots, garlic, green pepper, and string beans for that fresh vegetable soup taste! For a zestier soup base, add canned hot chili tomatoes and a few drops of Tabasco Sauce. Instead of red beans, try substituting with frozen lima beans. For a thicker base, add 1/4 cup instant rice. This is a great recipe you can experiment with. Try adding your favorite herbs to create your own unique flavor.

It's not necessary to add meat. But if you prefer, you may add 10 oz. of uncooked chicken or beef after the fat is trimmed off. Bacon fat is not allowed on your diet plan.


  • 1 cup String Beans
  • 1 cup Celery
  • 1 cup Green Pepper
  • 1 large Onion
  • 1 cup Carrots
  • 3/4 cup frozen Peas (rinse before adding to pot)
  • One, 30 oz. can of plain Whole Peeled or Diced Tomatoes
  • 3 oz. of canned Tomato Paste
  • 1 medium size head of Garlic (mashed or cut into tiny pieces)
  • 10 cups water (soup should be very liquid while cooking)
  • And 1 very large pot!

Put aside:

  • 1/2 cup canned Red Kidney Beans drained and rinsed well
  • 1/2 cup cooked macaroni Noodles (any macaroni product will do)
  • 1 cup Baking Potato


Chop fresh vegetables into large bite size pieces. If using whole canned tomatoes rather than diced, slice in half (entire contents of can will be added to soup mix). Peel skin off fresh garlic and chop or mash into small pieces. Put potato and red beans aside to add later. Cook macaroni ahead of time, drain and store in the refrigerator until ready to add to soup.

Add all ingredients except macaroni, beans, and potatoes. Soup should contain an abundance of liquid. Cover pot loosely and cook on medium heat until liquid is hot and steaming. Immediately reduce heat to a simmer and continue to cover loosely while cooking. Do not boil at any point during cooking. Simmer slowly for about 2 hours or until vegetables are tender. Do not overcook. Stir often.

Cut potatoes into large bite size pieces and add to soup during the last half hour of cooking. Remove from heat and add red beans and macaroni. Serve with warm bread and enjoy!

Where do you get your nutrition information? Most states now have licensure laws for Dietitians and Nutritionists. Be sure your nutrition advisor is "Licensed" by the State as a Licensed Dietitian (LD) or Licensed Nutritionist (LN), or in states that don't have licensure laws, a Registered Dietitian.




CarboH, Inc.
Barbara Herondorf, L.D.