Weight Loss Vegetable Soup — 🍅🥕🥦Trying to shed some pounds or simply want to eat healthier? Try this easy, flavorful soup that’s ready in 30 minutes and loaded with veggies! Very filling and hearty!
Table of Contents
Healthy Vegetable Soup Recipe
How are those New Year’s resolutions going? This low-calorie soup will help anyone who’s fallen off the wagon, or who never got on the wagon, get back on.
It may not be a magic bullet for weight loss, but it’s a good start. I use this vegetable soup as a way to incorporate many of the ingredients I’d put on a salad – such as tomatoes, carrots, zucchini, broccoli – but into soup form!
I appreciate warm soups much more than cold salads during the winter. The soup was so hot it kept steaming up my camera lens.
I love how healthy I feel with this filling, satisfying veggie soup that’s easy and ready in about 30 minutes. It’s naturally vegan and gluten-free. There’s texture and flavor galore. We could eat it every day and not tire of it especially when it’s chilly outside!
It’s loaded with healthy, hearty vegetables and is naturally low in calories and sodium while being high in fiber and nutrients.
What’s in Vegetable Soup?
To make this weight loss soup recipe, you’ll need:
- Olive oil
- Vidalia onion
- Celery
- Garlic
- Green cabbage
- Bell peppers
- Green beans
- Carrots
- Mushrooms
- Vegetable broth
- Diced tomatoes
- Herbs and spices
- Broccoli
- Zucchini
- Salt and pepper
- Lemon juice
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Vegetable Soup
Sauté the celery and onion in an oiled stockpot until softened. Add the garlic and cook until fragrant.
Add in the cabbage, peppers, carrots, green beans, and mushrooms, and sauté until the vegetables begin to soften. Next, add in the vegetable broth, diced tomatoes, herbs, and spices.
Add in the broccoli, zucchini, and lemon juice last and cook just until they’re crisp-tender. Then, dish up the veggie soup and enjoy.
Here’s a video showing how to make vegetable soup:
what to serve with healthy soup
Can I Freeze Vegetable Soup?
Yes, this low-calorie vegetable soup can be frozen for up to 6 months.
Can I Make This in a CrockPot?
If you made this healthy vegetable soup recipe in the CrockPot, I fear that everything would turn into a mushy mess. If timing is an issue for you, I would wait to make this on the stove when you have time and then reheat for dinner or lunch by the bowlful throughout the week.
Tips for Making the Best Vegetable Soup
- If you want to bump up the protein, adding edamame or a can of beans such as garbanzo, cannellini, or kidney are all great. You can also add shredded leftover chicken or turkey.
- This vegetable soup recipe is a great soup to clean out your produce drawer with. Mix and match with the veggies and herbs you have on hand and enjoy.
- The ingredient list is on the longer side, but if you don’t have something, don’t like something, or want to use something else instead, go for it.
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Weight Loss Vegetable Soup
Ingredients
- 3 tablespoons olive oil
- 2 cups sweet Vidalia or yellow onion, peeled and diced small (about 1 large onion)
- 1 cup celery, diced small (about 2 stalks)
- 4 garlic cloves, peeled and finely minced
- 4 cups green cabbage, sliced into thin ribbons (about 1/4 to 1/2 head depending on size)
- 1 medium/large red bell pepper, seeded, trimmed, and diced small
- 1 medium/large yellow or orange bell pepper, seeded, trimmed, and diced small
- 1 cup carrots, peeled, trimmed, and sliced thin (about 1 1/2 large carrots)
- 1 cup green beans, trimmed into 1-inch pieces (I prefer fresh but frozen may be substituted)
- 1 cup sliced mushrooms, baby portobello, white, or your favorite
- 64 ounces 8 cups low-sodium vegetable broth
- one 15-ounce can petite-diced tomatoes, I use low-sodium
- 1 ½ cups edamame, (OR one 15-ounce can garbanzo beans, cannellini, or kidney beans, drained and rinsed; I use low-sodium beans)
- 3 bay leaves
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- pinch cayenne pepper, optional and to taste
- 2 to 3 teaspoons salt, or to taste
- 1 teaspoon black pepper, or to taste
- 3 cups broccoli florets
- 2 cups zucchini, diced small (about 1 1/2 large zucchini)
- 1 to 2 tablespoons lemon juice, optional (brightens up the flavor)
Instructions
- To a large Dutch oven or stockpot, add the oil, onion, celery, and sauté over medium-high heat for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
- Add the garlic and sauté for another 1 to 2 minutes. Stir intermittently.
- Add the cabbage, peppers, carrots, green beans, mushrooms, and sauté for another 5 minutes, or until vegetables begin to soften. Stir intermittently.
- Add the vegetable broth, diced tomatoes, optional beans or edamame, bay leaves, cumin, oregano, thyme, rosemary, optional cayenne, salt, pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes.
- Add the broccoli, zucchini, optional lemon juice, and boil 3 to 5 minutes, or until broccoli and zucchini are crisp-tender. Remove bay leaves.
- Taste soup and add additional salt, pepper, or herbs, to taste. Amount of salt will vary based on how salty the brand of vegetable broth used is, how salty the canned tomatoes and optional beans are, and personal preference. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay, noting you can always adjust the salt and seasoning levels. Serve immediately.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Recipe is not intended as medical advice nor will it guarantee weight loss. I am not a registered dietician and am simply sharing a recipe I enjoy. As always, use common sense.
Recipe originally published January 20, 2016 and republished January 15, 2020 with updated text.
I just made this soup and it’s amazing!! I promised myself I would make this and I love keeping promises. I need to feed my body better & loose some weight and I think this will help me tremendously!! Thanks so much for sharing….I’m a huge fan of this soup & can’t wait to make more of your delicious looking dishes! Happy New Year!! Cheers!!
Thanks for trying the recipe and I’m glad it came out great for you! Good job getting 2017 off to a great start! LMK what else you make!
Making this now. Smells wonderful. Starting the new year off right. Food prep
Good for you! Happy New Year!
Really excellent! I took a chance on it and I’m glad I did! Made it exactly as directed except I used fresh herbs, increasing the amounts to compensate for fresh vs. dried. Also increased the amount of rosemary. My husband had two bowls and will be happy for me to make it again. I put the leftovers into small freezer containers so that we can have a cup of soup with any meal that doesn’t seem to have enough veggies on its own. I may use a little dried porcini mushrooms next time.
Thanks for trying the recipe and glad it came out great for you! And it’s one of those soups that yes, feel free to mix and match with other veggies and herbs you have on hand. Porcini mushrooms would be great I think!
Made this today. It was great! Love that there is some spiciness to the soup. Very tasty. I also made your pumpkin oatmeal chocolate chip muffins. Amazing! Definitely a new favorite breakfast food.
Thanks for trying the recipe and glad it came out great for you! And yes there’s a subtle spiciness to the soup from the seasonings used which I like too because bland soup is just…not good!
Glad you love the pumpkin oatmeal chocolate chip muffins, too!
Yummy!
Another great soup Averie!! I love everything in it as is and it makes a lot for leftovers. I think I’ll have to try this soon–I love a good vegetable soup!
Paula you’re going to love this soup I think! And it’s great with really any veggies you have on hand as a mix-and-match special :)
I’m always looking for new soups for winter and this looks perfect. It’s full of so much goodness and I can already tell how good it will make me feel. Making on the weekend for sure! Thank you!
Since I just ate a cupcake…I need this!
This looks delicious! One of my all time favorites and the perfect lunch to keep me on track! I love your addition of the garbanzo beans or kidney beans for that extra kick of fiber and to help keep me full!
Thanks, Holly! I love beans…garbanzo, black, kidney, cannellini, any bean at all, love them!
Dang girl I didn’t realize how many amazing soups you have made! This one looks great. I actually enjoy these types of soups, something about eating a ton of veggies in soups is easy and doesn’t feel so “healthy”.
I love tons of veggies in my soups and in the winter especially, it sure beats veggies in a cold salad!
I like that the tomatoes are not an integral part of the broth, like in so many vegetable soups. Your herbs sound great and I am hungry just thinking about this (on yet another snowy day).
That’s right, I forgot that tomatoes and you aren’t the best of friends. And you’re right this broth isn’t tomato heavy.
I love your soup recipes and this one is so versatile…I’d have to add some pasta to it because thats just how I do soup…and maybe a sprinkle of Parm…thanks for another great recipe.
It would be great with pasta and of course parm makes everything better :)
I am SO making this today. It’s supposed to get cold and snowy here for the next several days. I’m gonna need A LOT of soup!
You will love it! It’s a total Katie soup! We loved it!
Oh I’m trying this weight loss soup for sure! Every time I make soup I always end up adding creamy or other fatty ingredients but this is a keeper.
You won’t miss the cream in this one! So good as-is!
Oh my gosh this looks so good! Girl, I am over here drooling over this dish right now. I am all over this! :) I can’t even stop starring.
Dreamy soup for the win! No better feeling than being nice and full and satisfied by eating foods you know are good for you! There is almost another “added” satisfaction that comes with it :) This soup is so u pay ally of goodness!