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!
This post may contain affiliate links. Please read our disclosure policy.
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 love spend with pennies! This recipe was amazin and delicious.
i think the soup is nice thanks for the heathy recipie
Thank you for sharing this healthy recipe, sure thing this is must served on the table next time :D
My husband & I have been watching our carb intake & I came across this recipe by accident. I used 1 Tablespoon of organic unrefined coconut oil to saute the onions & garlic which added a wonderful sweetness to the broth. It was a hit & my husband had two servings!! This is a recipe I will be glad to use anytime of the year.
I made a very similar soup yesterday-I just came across your recipe and wanted to see what I can do the next time I make it. I made mine with carrots, celery, onion, potatoes, and peas . I also had a tube of Fresh Italian Seasoning Herbs that I squeezed about a tablespoon into the soup. I used a can of tomato paste, vegetable broth and added some chicken bone broth as well. I have a jar of hot pepper/toasted onion blend and added that to the soup at the end with some fresh Italian Leaf parsley. I have been getting a shipment of vegetables brought to my door weekly and the fresh farm vegetables make such a difference to the soup for me. I loved the soup, so did my family. Thank you for the great ideas I will incorporate them into my soup next time I make it.
How much is a serving of this soup recipe pls?
A serving is approximately one cup.
This is my 2nd time making this soup! This time, I’ve added cauliflower & was thinking about adding red beans but decided against. Didn’t know if it would change the taste? I did use red pepper flakes both times and omitted black pepper this time. Last time it had too much kick to it! I wanted to keep it low in calories but will consider adding the beans next time to add protein! Thank you for this delicious recipe! The house smells so good!
I think beans would be delicious Monica! Let us know how it turns out.
Looks great!
YOUR RECIPES LOK=OK VERY GOOD AND EASY TO MAKE
Love the souos
Made yesterday, delicious definitely a keeper
This soup is awful. Tasteless and sad. I am sorry but i feel bad for all the veggies i wasted
Sorry to hear that Jen. This recipe is a reader favorite and one of our personal favorites! Did you add all the spices indicated?
This is a five star Recipe im ging to make today.
The recipe says there are 14 servings, what is the serving size?
Approximately 1 cup.
Love this veggie soup
What is the total fat? It’s not in the nutritional Information
Hi Sasha, the amount of fat in this soup is so low it doesn’t register in our program. But you can use MyFitnessPal or a similar nutrition calculator for a more precise number.
Going to try the weight loss soup, If you have any good recipes for diabetics please post. I’m cooked out.
Hey there Holly. MMMM I just love what u bring to the table. LOL Thanks for the article u are a inspiration to all.
This is a tasty way to eat your veggies. It purees well, which I’ve tried after dental surgery. I added a little cooked rice. Prep time to cut up all the fresh vegetables is way longer that 10 minutes, it took me at least 30. Will definitely make it again.
I made this for a Church basket dinner. It was a big hit. I made this as written for the most part, other than I added some beef stew meat.