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’m going to be adding this to the regular rotation. I had low expectations because of how healthy it looked. But it was delicious, and filling (we had it with crusty bread). It felt nice to fill up on nutritious veggies without anything to feel guilty over.
Thanks for the five star review and I’m glad that it definitely exceeded your expectations and that it will be going into your regular rotation!
Absolutely delicious, healthy & filling. I added a can of garbanzo beans and a cup of edamame for protein. I also subbed asparagus for green beans. Will make this again and again!
Thanks for the five star review and I’m glad you will make it again and again! The garbanzos and edamame as well as the asparagus sound great!
DELICIOUS
Thanks for the 5 star review and I’m glad it was delish!
Can you make this in a crockpot? And if so how long?
I have only made it as written and am not sure about what to do or how to alter it to suit a Crock Pot. It’s such a fast and easy soup that I wouldn’t bother with a slow cooker personally.
How many calories in a1 cup serving??
Nutrition info is listed underneath the directions.
I have not made this yet. But I did just make my shopping list. I am wondering if rutabaga could be used in the soup?
Probably – it’s a very versatile soup.
Easy and tasty recipe. I added chicken breasts for protein.
Glad it was tasty and easy for you.
Yum! Totally trying this next week! It looks delicious!
Paige
https://thehappyflammily.com
This soup looks amazing! If I wanted to make the broth a bit more ‘tomatoey’ could I swap out some of the broth and add V8 or Garden Cocktail juice to it?
Yes you probably could do that if you want it more tomatoey.
This sounds wonderful. I am getting ready to print this. I got an insta pot for Christmas and was wondering if it could be made in this pot? Thank you
I have never made it in an Instant Pot and this soup is already really fast and easy and I would just make it as written.
I made this recipe today. the taste was awesome and perfect for this winter.
I’m glad it turned out great for you!
I made this today (Sun) and it was awesome! Very filling and really tasty, made enough for at least 4more meals!
I’m glad that you enjoyed it and have leftovers for future meals to enjoy.
I love this recipe! I change it up a little based on my pickiness, though, so I take out the green beans and broccoli, add an extra can of beans, and I also add ground turkey!
Glad you love it and it’s a very flexible recipe and glad you have adapted it to your liking!
I loved this soup. I used 1/2 bag of coleslaw mix instead of buying a whole head of cabbage.
Sounds like a great shortcut and glad you loved the soup!
I was looking for some new soup recipes for the Winter months and stumbled across your site. So glad I did too! These recipes look so good and are different from the usual recipes online. Thank you so much for your efforts and sharing.
Also, I used to get a little overwhelmed when recipes had a long list of herbs and spices, many of which I didn’t keep on hand. Then I realized that pretty much any store bought version of Italian Seasoning incorporated most of those herbs and spices in one blend. Now, I buy it in the large containers and use it for most of my recipes. Try it and see what you think.
Glad you loved the soup and thanks for the Italian seasoning tip. I knew that (but forgot) and I’m sure others reading this will enjoy the info.
Do you think this will turn out ok if I put everything in the crockpot? It would be in there about 12 hours (I work 2 jobs) I don’t cook much so I apologize if this is a dumb question.
I fear that everything would turn into a mushy mess. I would honestly just make it on the stove when you have time, or even make a double batch of it if you want, and then reheat for dinner/lunches/meals by the bowlful otherwise you will have a sloppy mess.