Vegetarian

This basic vegetable soup is low fat, low cholesterol, vegetarian, vegan, lactose free, and so low in calories you won't believe it. I believe it may also be low sodium but that really depends on if you get salted cans of tomatoes/kidney beans/green beans.This is a huge vegetable soup that makes 30 1-cup servings. (So have two cups it is REALLY low in calories.) I recommend adding tofu if you are the type of person who likes tofu to add a bit more calories and really make it feel like a meal. First off if you are serving a Vegan/Vegetarian be sure to use Vegemite/Marmite instead of bullion of any sort. Or you could look for a vegetable broth to use instead of water or just go without if you can't find the brown yeast paste in your local grocery store. This soup has plenty of flavor without it. You can also switch out the beef bullion with chicken, or sea food flavor and serve it as a side with a chicken breast or some salmon or shrimp if you want a hearty meal. Just remember there is a LOT of soup so likely you will have leftovers. The sky is the limit with this versatile and tasty treat. If you are utterly concerned about calories remove the garbanzo beans (chickpeas). I would replace them with a can of sweet peas or just leave them out all together. This also freezes well. I often use old 16 oz sour cream containers and pop it in the fridge in perfect 2 cup serving sizes to take to work. The original recipe called for 1/2 cup of spaghetti noodles but I am allergic to wheat so if you don't like rice just swap out the 1/4 cup dry rice for a 1/2 cup dry spaghetti noodles.