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!
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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.
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!
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.
- Cook garlic & onion according to the recipe below.
- Cook the firmer vegetables until tender. Add the broth and seasonings.
- 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.
More Veggie Packed Soups
Did you make this Vegetable Soup? Be sure to leave a rating and a comment below!
Equipment
Ingredients
- 1 teaspoon olive oil or butter
- 1 small onion diced
- 2 cloves garlic minced
- 4 cups chopped green cabbage approximately ¼ head of cabbage
- 1 cup diced carrot
- 1 cup green beans cut into 1-inch pieces
- 2 bell peppers red, yellow, or green, chopped
- 2 cups cauliflower florets or broccoli florets
- 28 ounces canned diced tomatoes with juices, 1 can
- 6 cups reduced sodium beef broth
- 2 tablespoons tomato paste
- 2 bay leaves
- ½ teaspoon dried thyme leaves
- ½ teaspoon dried basil
- black pepper to taste
- 2 cups sliced zucchini
Instructions
- 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.
Video
Notes
Nutrition Information
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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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.
Great soup, I added some lentils in each of the bowls , everyone just loved it, Very filling!
This soup was excellent and easy to make. Definitely great for a cold day as a meal or as a snack.
The soup was very good! I added potatoes and celery in place of beans. I also added some cornstarch and water to make the broth more thicker. I also added some salt and more pepper. My kids ate some and they couldn’t tell it was homemade . I will make again but maybe I’ll make half of the ingredients as it makes a whole pot full!
Happy to hear that your family loved it Lily!
Best vegetable soup I have ever made. The best part is it is so filling that you don’t feel like your on a diet. Two thumbs up
I will try that because I love Vegetables
This is absolutely delicious and so easy to make. For my husband Iadded some cooked chicken and a piece of Parmesan Cheese rind. That made it even better.
I thought it was very good. The beef broth gave it a nice rich flavor. I used a can of tomato sauce instead of the paste because that’s all I had. I added chopped celery because I had some. And I also had quinoa so I added that in before serving. Delicious!
I make this at least once a month. It’s the first dish that I’m able to eat and not get sick of.
I make this soup all the time! It’s super easy and versatile, you can really use any veggies you have in the fridge. I always try to include the broccoli, green beans and zucchini. Flavorful and healthy for any meal.
This soup is sooo good! Love it!
whole food looks so yummy, lovely look.
Can I leave out the peppers or substitute another vegetable? I don’t care for the taste of bell peppers in anything! Thanks!
You can leave them out.
Can I use rutabaga instead of cabbage. As I’m not a fan of cooked cabbage?
You can substitute, this may change the nutritional info.
This looks much like the heart health diet from 40+ years ago. Someone at work bring in a crockpot full and we would add to it thru out the week. If you do this put it in the fridge every night.
This looks good, it is basically my Veggie Chili Recipe – Except for Basil and Thyme I use Chili powder and Cumin, add kidney beans, subtract cabbage, and no beef broth, but enough water/tomato paste for the right consistency. Thanks for the new idea on making it into a soup!
Enjoy!
This is one of my favorite soups regardless if I’m on a diet or not! Excellent!
This soup is delicious we made it on Wednesday, we made a big stock pot full and I just had some for lunch. Thank you.
Fabulous healthy recipe! I added some chicken sausage and cheddar for the top and it was scrumptous. Great recipe for a diabetic.
I am so glad you enjoyed this recipe Mona!
Soup is delicious. I substitute kale for broccoli and added a vegetable broth instead of beef with a dash of cayenne pepper. Very delicious
I am so glad that you enjoyed the recipe!
Has anyone tried adding kidney/cannolini beans or something along those lines?
Someone above mentioned adding beans and it sounded like it was a hit. I added quinoa and it was delicious.