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

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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.

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.

veggies in a pot for Vegetable Soup
veggies in a pot before being cooked for Vegetable Soup

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! 

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
plated Vegetable Soup Recipe
4.95 from 415 votes
Author Holly Nilsson

Vegetable Soup Recipe

Author Holly Nilsson
Servings 12 servings
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!
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Servings 12 servings
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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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

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 415 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

© 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.

plated Vegetable Soup Recipe with a title
pot full of Vegetable Soup Recipe with a title
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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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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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4.95 from 415 votes (299 ratings without comment)

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Comments

  1. I tried this vegetable soup yesterday and I must say it quite delicious. My wife and I loved it. Thank you Holly for the recipe. I and my wife are on a strict 8 week Keto diet plan nowadays and I personally have lost around 7 pounds and I am in my 3rd week. It gives delicious recipes and gives results simultaneously. I and my wife personally recommend this to everyone looking to lose weight fast. This is the best way we have ever found. :)

    Reply

  3. Made this last night, sooooo yummy!! Having it for breakfast! Made it with Veg Broth and 1 Can of Coconut Milk, and tweaked all the other ingredients, adding Cauliflower too. It reminds me of the Borscht my Grandad made. Hearty and healthy!5 stars

    Reply

  4. We made this for dinner two days ago and it was fantastic. Today we had the remaining soup and added some leftover diced ham. Perfection!5 stars

    Reply

  5. This looks SOOOO delicious. I can’t wait to make it. I’m just confused by the first 2 steps of the recipe. What do you mean by cook the onion, garlic, carrots cabbage and green beans? Do you mean saute in oil or butter? Sorry if it’s a stupid question I just didn’t want to mess it up.
    Thank you

    Reply

    1. You can add a little bit of oil if desired or use a non stick pan and a touch of broth or water. You just want them to soften slightly before adding the other veggies.

      Reply

  8. It would be useful to know how many ounces in a serving. Also, I put Indian spices in it, tumeric, ginger, cumin, coriander, chili to give it flavor

    Reply

  9. Well, this is just delicious! As always, I like to make a recipe my own, so I swapped out the thyme and basil for mixed fine herbes. I also used crushed tomatoes instead of diced, because that’s what I had. Added 1/2 teaspoon lemon pepper at the end (as recommended by another post) and was really happy with the results. Thanks!

    Reply

  12. Love the WW soup need lotsa ideas to help me succeed on my weight loss thank you for this wonderful soup ! Reminds me of a soup my mom made for us when we were young !!!! XoxoMarie

    Reply

      1. This was So GOOD!! Did ground turkey instead of cabbage. I’m not much of a vegetable person but I have to say this soup is delicious even with my subpar cooking and chopping skills. Doesn’t leave you with that parched feeling like the canned soups do from all the sodium. Highly recommend this.5 stars

    1. Hi Angelika, to read the full recipe you can scroll to the bottom of the page or select jump to recipe at the top! Have fun cooking!

      Reply

  17. Thanks, Holly! This is great for me when I need a quick meal. Spend With Pennies is literally a lifesaver for me, I read it every day, and I’m also grateful I found it helped me not only lose weight but keep it off, hope it helps some others!

    Reply

    2. Holly your recipe are awesome..it’s so tasty and delicious..fast way to make a meal and I hope this would help others out!
      Healthy life is important for a better living!5 stars

      Reply

  20. Hi. I just love your vegetable soup! At the beginning of the recipe, what do you cook the onions and garlic with? I noticed that the beef broth is not added right away.

    Reply