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.
I’ve made this recipe a few times, and it’s always good.
So glad you love it Florance!
This soup is amazing,choc full of veg and very tasty.will make again and again.
Thank you Karen!
This soup is absolutely AMAZING!!!!
Thank you Amanda!!
I just made this for the first time, and it turned out great! I did tweak it a bit, though, using chunky tomato sauce that I canned last summer and homemade beef stock. I also used double the garlic, a large vidalia onion instead of small yellow, and added 2 sprigs of fresh thyme, 5 bay leaves, paprika, and crushed red pepper. I’m not normally big on veggie soups, but this has amazing flavor and substance! You could also pretty easily substitute veggie stock (SO easy to make yourself) instead of beef if you wanted to do a vegan version.. Good stuff!
Those sound like yummy tweaks to make! I bet it was wonderful with homemade chunky sauce!
Very flavorful and super low in calories. Makes a big amount.
Can you add potatoes (baby red and baby yellow) and when
I haven’t tried it but I would suggest adding them near the beginning so they have a chance to soften.
I made this soup yesterday 3/24/2018 I made it exactly like it said for the vetables and broth, but I seasoned it with Italian seasoning and used a level tablespoon of coconut oil to soften the onions. I forgot the bay leaves. It was very good and I will soon be ready to make my second batch.
Very good and easy
Can we add celery
Celery would be a great addition Rebecca!
My husband and I just love this soup!!!
I remember a soup like this that I still have from WW.
So glad to hear that you and your husband love this soup!
Wow, this is great. I made it for dinner tonight and since IT was dinner I added some diced up cajun style andouille sausage. It gave it quite a kick and we both enjoyed it. Not sure about the weight loss part since the 2 of us ate half the recipe in one sitting…lol
Glad you two enjoyed it Betty!
Excellent soup! I made a few notifications but it turned out excellent and will make it again.
I have made this soup several times and it is so good and hearty. I have modified the vegetables and made with chicken broth instead of beef. It is good anyway I make it.
Made it before and loved it but can’t remember if I used beef or vegetable broth which I have on hand today .
Can I use vegetable broth and get the same result?
You certainly can use vegetable broth Amy. It may change the taste a little, but it will work just fine.
Oh my goodness. Can’t believe something low in calories can taste so good. Absolutely delicious.
Delicious!
Why would a vegetarian recipe include beef broth? That is very odd.
This is not a vegetarian recipe. This is a vegetable soup.
Tastes great! Thank you!
How can I make a comment when the recipe does not print
There is a print button located above the ingredients list.
This sounds so good I am going to try your recipe
I hope you enjoy it Lisa!