It's warm, thick, colorful, filling, delicious and under 30 calories a cup.

This recipe for a simple spring vegetable soup highlights some of our favorite seasonal produce: green beans, peas, carrots, leeks, potatoes, and fresh herbs like fragrant tarragon and parsley ...

2.Just before serving, beat the eggs, cheese, and parsley together in a bowl. Have the soup at a bare simmer. Making sure that the soup isn’t boiling, whisk a ladleful into the egg mixture.

Eating low-calorie soup before a meal can help cut back on how much food and calories you eat at the meal, a new study shows. Results show that when participants in the study ate a first course of ...