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!

bowls of Vegetable Soup Recipe

A Feel Good Vegetable Soup Recipe

  • Quick & Delicious: This veggie soup recipe is fast to prepare and it’s both delicious and healthy!
  • Low Cal & Low Carb: Since it’s so veggie packed, it’s filling and low in calories (only 52 calories per 1 cup). It’s 0 points if you follow Weight Watchers, it’s low carb and keto friendly too!
  • Versatile: Add the veggies listed below or your own favorite vegetables.

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.

Veggies – 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.

cabbage , beans , cauliflower , broth , carrots , tomatoes , onion , zucchini , peppers and seasonings to make Vegetable Soup Recipe with ;one;s

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!
Vegetable Soup in a pot

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 according to the recipe below.
  2. Cook the firmer vegetables until tender. Add the broth and seasonings.
  3. The softer vegetables and & simmer. Remove bay leaves before serving.

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

Storing Veggie Soup

If you’re trying to cut calories it’s perfect to have in your fridge ready to enjoy when you need a healthy 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 377 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 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 servings



  • 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


  • In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until slightly softened, about 3 minutes.
  • Add the 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. Bring to a boil over medium-high heat and then reduce to a simmer and cook for 8 to 10 minutes.
  • Add in zucchini, simmer an additional 5 minutes or until softened.
  • Remove bay leaves before serving.



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: replace the dried herbs with Italian seasoning, 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 377 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
plated Vegetable Soup Recipe with a title
pot full of Vegetable Soup Recipe with a title
close up of Vegetable Soup Recipe with a title
Vegetable Soup Recipe in the pot and plated 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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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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Recipe Rating


  1. This delicious and hearty soup is definitely a keeper! My husband and I both love it and am making another batch today! It freezes well for future meals but I like that it keeps up to four days in the refrigerator. This has become a staple to make meal planning easy! Thanks much!5 stars

  2. I make a similar soup to this and it’s delicious…. I added celery and didn’t even think to use zucchini?? Will need to try that! When I’m trying to lose a few pounds I eat this. Will eat just a bowl of soup for lunch and if I’m super hungry for dinner, I make another big bowl plus cook a small baked potato. Pour some of the soup over the potato. Tastes great and is filling. Plus helps drop a few pounds quick! :)5 stars

    1. I have not tried canning this recipe so I can’t say for sure Audrey. If you try it I would love to hear how it turns out!

  3. Loved this soup so much, I made a large batch and froze individual portions for
    later! So easy and my husband said on a “scale of one to ten, this rates a 12!”
    Most definitely saving in my collection as it is a keeper!5 stars

  4. I love this recipe! And I love that it has no potatoes! Pair it with a sandwich and you’ve got a low-cal but filling lunch!5 stars

  5. I love this recipe. It is similar to the Mayo diet cabbage soup but way better. My family loves to nosh on this delicious soup for lunch with a half a sandwich. I love how variable it is as I have mixed in kale, spinach, cauliflower, broccoli, parsnips, potatoes, and other root vegetables. I count carbs so having a soup that is nutritious as well as low carb is a giant plus.
    Great recipes are a starting point and this one has become one of my go to recipes for the start of the year.5 stars

    1. Thank you for sharing Dormeil! I’m so happy to hear how much you love this soup. It’s definitely a favorite around here too!

  6. Make it a meal by browning a pound of lean beef or turkey in the first step and adding some cooked mini bowtie or ditalini pasta to it.5 stars

  7. This recipe is terribly put together. I recommend not making this. Simmer carrots for 10 minutes does not cook them.1 star

    1. Hi Joanna, the carrots are added in step 2 and then the soup cooks for a total of 20 minutes after they are added so they should be nice and tender. If you prefer them softer, you can continue cooking the soup until they are your desired level of softness. I hope this helps!

  8. 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

  9. 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