Nothing is better than a pot of cozy soup and this is a favorite.

Hearty and healthy, this vegetable soup recipe has a rainbow of vegetables, including carrots, cabbage and zucchini, cooked in a flavorful broth.

Naturally low in fat and calories, it’s the perfect lunch, snack, or starter! To make this a heartier main dish for dinner, we often add our favorite proteins or some whole grains.

Vegetable Soup in a bowl with a spoon

A Delicious Skinny Vegetable Soup Recipe

  • This veggie soup recipe is delicious, healthy, and filling!
  • It’s great for weight loss because it’s filling and low in calories. I enjoy a small bowl of this vegetable soup before meals or enjoy it as a snack to tide me over until dinner.
  • And if you follow Weight Watchers, this is a 0 point soup…  a freebie and it’s low carb and keto friendly too.
  • This soup is quick to make, reheats well and you can add proteins or whole grains to make a hearty meal.
  • Prepared as directed, this vegetable soup comes in at only 52 calories per 1 cup serving and is loaded with protein, vitamins, and minerals.
ingredients for Vegetable Soup on a marble board

Ingredients in Vegetable Soup

This is the ultimate soup for any kind of add-in. It will still turn out perfect!

Broth or Stock – We use either beef broth or chicken broth but you can use any homemade stock or broth or vegetable broth if you prefer.

A variety of vegetables make this soup fun and flavorful. The cabbage adds bulk and fills your belly. If you’re not a fan of cabbage, you can most certainly substitute kale or spinach. Keep in mind that kale will add more bulk and spinach will shrink down quite a bit.

  • Low Carb Veggies Cabbage, beans, cauliflower, bell peppers, tomatoes, zucchini, broccoli, celery
  • Starchy Veggies Carrots, potatoes or sweet potatoes (may need longer to cook), corn, green peas.

Add your favorite seasonings. Minced garlic, bay leaves, fresh thyme, and basil add a subtle flavor to the soup that complements the vegetables. Optional additions include red pepper flakes or a squeeze of lemon juice.

More Soup-er Add-Ins

Homemade vegetable soup is so versatile!

  • Protein: Add fresh or leftover proteins like chicken, ground beef, or sausage.
  • Legumes: Keep it vegetarian and add white beans, chickpeas, or your favorite cooked/canned beans.
  • Grains: Hearty grains like barley or pasta like rotini, shells, or fun bowties will also make this a new dish every time!
veggies in a pot for Vegetable Soup

How to Make Vegetable Soup

Homemade vegetable soup is perfect for make-ahead lunches or batch cooking. I learned to make this healthy soup recipe years ago and it’s always a staple in our kitchen.

  1. Cook garlic & onion until softened.
  2. Add cabbage, carrots, & green beans, cook until tender.
  3. Add remaining ingredients (except for zucchini) & simmer as directed in recipe below.
  4. Add zucchini & cook until soft. Remove bay leaves before serving.
veggies in a pot before being cooked for Vegetable Soup

Serving Suggestion: Serve soup with a sprinkle of fresh parmesan cheese or a small dollop of sour cream or Greek yogurt.

Vegetable Soup in a pot

Storing Veggie Soup

While this soup isn’t a magic weight loss secret, if you’re trying to cut calories it is perfect to have in your fridge ready to enjoy when you need a snack or a quick meal!

This soup reheats well so mix up a big batch and enjoy it throughout the week!

Keep vegetable soup in an air-tight container in the refrigerator for up to 4 days. Freeze chilled soup in zippered bags or a freezer-safe container for up to 4 months. Reheat or thaw directly on the stovetop.

Vegetable Soup in a pot with a ladle

More Veggie Packed Soups

Did you make this Vegetable Soup? Be sure to leave a rating and a comment below! 

plated Vegetable Soup Recipe
4.95 from 314 votes↑ Click stars to rate now!
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Vegetable Soup Recipe

This Vegetable Soup Recipe is one of our favorites! Loaded with veggies and naturally low in fat and calories, it’s the perfect lunch, snack, or starter!
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12 servings

Equipment

Ingredients  

  • 1 teaspoon olive oil or butter
  • 1 small onion diced
  • 2 cloves garlic minced
  • 4 cups cabbage chopped, approx. ¼ head of cabbage
  • 1 cup carrots diced
  • 1 cup green beans cut into 1″ pieces
  • 2 whole bell peppers chopped
  • 2 cups cauliflower florets or broccoli
  • 28 ounces low sodium diced tomatoes with juice
  • 6 cups low sodium beef broth
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • ½ teaspoon thyme
  • ½ teaspoon basil
  • pepper to taste
  • 2 cups zucchini sliced

Instructions 

  • Heat olive oil in a large pot over medium heat. Add onion & garlic and cook until slightly softened, about 3 minutes.
  • Add cabbage, carrots, & green beans and cook for an additional 5 minutes.
  • Stir in bell peppers, cauliflower, undrained tomatoes, broth, tomato paste, bay leaves, and seasonings. Simmer 8-10 minutes.
  • Add in zucchini, simmer an additional 5 minutes or until softened.
  • Remove bay leaves before serving.

Video

Notes

Add any type of vegetables you’d like. Quick-cooking veggies like spinach and zucchini should be added at the end of cooking.
To make a hearty meal, add in cooked protein before serving such as shredded chicken or ground beef. Whole-grain pasta or rice can be added to each serving as well.
Optional flavor additions include: a few dashes of hot sauce, a sprinkle of parmesan cheese, or fresh herbs. 
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Freeze the cooled soup in individual portions for up to 4 months. Reheat or thaw directly on the stovetop.
Slow Cooker:  Cook onions in a skillet with a bit of oil. Add all ingredients to a slow cooker and cook on high for 5 hours or low for 8 hours or until veggies are tender. Remove bay leaves before serving.
Instant Pot: Cook onions using the saute function. Add all ingredients to the Instant Pot and cook on high pressure for 6 minutes, naturally release for 5 minutes. Remove bay leaves before serving.
4.95 from 314 votes

Nutrition Information

Serving: 1cup | Calories: 52 | Carbohydrates: 10g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 268mg | Potassium: 646mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2650IU | Vitamin C: 55mg | Calcium: 49mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Lunch, Main Course, Soup
Cuisine American
Diet Vegetarian

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plated Vegetable Soup Recipe with bread and a title
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Vegetable Soup Recipe in the pot and in bowls with writing

This is NOT medical advice. This recipe is provided for informational purposes and enjoyment only.  Eating this soup doesn’t guarantee weight loss.  Before starting any weight loss program, be sure to consult your doctor.

NOTE: Nutritional information is auto-generated and is based on the quantities, amounts, and brands of products I used in this recipe.  Actual amounts may vary based on your preparation and the products used.  For informational purposes only, this is not medical information or advice.

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. I’m making this today, I’m thinking about adding some sort of mushroom. Has anyone done this? What kind of mushrooms did you use??5 stars

  2. Love, love, Looooved this soup. Sooo tasty and the depth of flavor amazing. Used McCormick beef base I had on hand, doubled thyme and basil, used an extra bay leaf (mine were kind of small), used 28oz of fresh, chopped, ripe tomatoes (it didn’t even need salt, I’m guessing it balanced out from sodium in the beef base), oh and I forgot to add pepper. Had two whole cups… and then a third. This recipe makes a whole lotta chunky soup, plenty to gift or for other days. Loved that too.5 stars