I am doing right to cook healthy Chinese soup, especially vegetable soup, almost 4 to 5 times a week. 
According to studies, just by starting a meal with a fiber-rich bowl of broth-based veggie soup, you can reduce your total calorie intake by 20 percent.
One of the advantages of consuming veggie soup is that it takes the edge of your hunger and fills you up quickly, thus you end up eating less of your rice and other dishes.
I came across Joy’s Skinny Veggie Soup at www.JoyBauer.com. See if you are interested to cook up a pot of low-cal, fiber-rich veggies soup.
Cooking With Joy: The 90/10 Cookbook
Joy’s Skinny Veggie Soup Recipe
Ingredients:
4 cloves garlic, minced
1 cup diced onion
3 stalks celery, diced
8 ounces mushrooms, sliced
8 cups (2 quarts) reduced-sodium chicken or vegetable broth
2 carrots, sliced
1 zucchini, diced
3 cups chopped cabbage (about 1/2 cabbage head)
2 cups cauliflower florets (fresh or frozen)
1 cup green beans, chopped (fresh or frozen)
1 (15-ounce) can diced tomatoes (preferably no salt added)
3 bay leaves
2 tablespoons red wine or balsamic vinegarPreparation:
Choose one of the following seasoning blends:
Creole: 2 teaspoons dried basil, 1 teaspoon dried oregano, 1 tablespoon paprika, 1 teaspoon black pepper, 1/4 teaspoon cayenne pepper, 1/2 teaspoon dried thyme
Italian: 2 teaspoons dried parsley, 2 teaspoons dried basil, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/2 teaspoon sage, 1/2 teaspoon black pepper
Garden Herbs: 2 tablespoons chopped fresh thyme, 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh basil
In a large stock pot coated with non-stick cooking spray, sauté the garlic, onion, celery, and mushrooms over medium heat for 10 minutes, or until tender.
Add the broth, remaining vegetables, canned tomatoes, and bay leaves. If you have chosen one of the dry seasoning blends (Creole or Italian) add it now. Bring the soup to a boil, cover, and simmer over low heat for 20 minutes.
Add the vinegar and cook an additional 2 minutes. If you have chosen the fresh Garden Herbs seasoning blend, add it now. Remove bay leaves before serving or freezing.
Yield: 6 servings (2 cups each)
