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.
Tried this before and it was very good
Surprisingly enjoyable but I didn’t care for the bell pepper in here
im not seeing a serving size?
Each serving is approximately one cup of soup.
If I blend this do you think it will make a nice texture? My little boy prefers blended soups.
Thanks!
While I haven’t tried that Suzanne, I think that’d be delicious! Let us know if you try it!
This recipe is fantastic, I can eat it without a meat, but it is so superior with sliced baked hotlink slices. Fantastic soup. Add more veges than water content if you want more solidarity.
Would it work as well if you roasted the vegetables first?
While I haven’t tried the soup with roasted vegetables, I’m sure it’d be delicious. Let us know if you try it Kit!
This is such a great tasting/looking/smelling soup.
I’ve seen many versions over the years, but I liked this one the best.
And I have to tell you. Take a generous soup spoonful, add some low-fat sour creme dip, and a little more seasonings – I went Southwestern – and you have a great dip for raw veggies or crackers.
If you’re seriously using this soup as part of a weight loss program be sure to figure the sour creme into your calories.
That sounds amazing!
This is a great recipe. I have already made it twice in a weeks time. I did not use the tomatoes but I added mushrooms both times. The second batch I decided to get creative. I added bok choy, a broccoli/cauliflower medley, purple and green cabbage and Goya Sofitas. So good! I can’t get enough. Thank you for the great recipe.
Sounds delish Lisa!
I made this soup and it’s fantastic. I found it much better a day or 2 after making it, after it has chilled and the flavours develop. I made some tweaks too because that’s just what you do with soup! I put a teaspoon of turmeric in while sauteing the veg at the start. Added a can of drained cannelini beans and a can of drained black beans. You could use just about any combination of vegetables you like and if you wanted to make it with meat you could brown some chicken thighs in the oil first thing to build a flavour base then do the veg. This would add flavour but not make it as weight loss friendly. I really like rosemary so put a couple of big fresh sprigs in while it cooked as well as the herbs in the recipe. I also add a couple of spoonfuls of marinara sauce when I heat up a serving. It really adds a lot of good flavour. This soup definitely needs the spices because with just vegetables and broth it might be too bland for those looking for a soup with lots of flavour rather than just a healthy weight loss soup, Definitely a winner and will make it again! Thanks Holly. I love your site.
Had anyone ever made this in a crock pot? Would you put all the vegetables in at the beginning or add some later to prevent them from being too tender?
We use this slow cooker recipe for cabbage soup.
Does any one know the color container count for 21 day fix per serving?
Thanks!
I haven’t done 21 Fix for years so I would suggest checking your 21 day fix manual to confirm.
If you use vegetables that fit into the green container plan, I would suggest filling the green container with vegetables and then adding the broth. The only item I’m unsure about is the tomato paste, I think the rest should fit in. I think the broth is 2 cups per ½ red.
Thanks Holly. I love this soup, so easy and delicious.
You’re welcome Mary! So glad you love this soup. I love it!
Fantastic!
Excited to read your recipes
We’re so happy to have you here Dee! If you’d like to receive emails, you can click here to sign up to receive emails. Look forward to sending you recipes!
Gained weight. Looking for a flavorful way to shed a few.
I’m not even trying to lose weight. I just really like the taste of this soup. I’ve known about this recipe for years and I always keep coming back to it every now and then.
Tastes fantastic with some cheese sprinkled on top!
Can this soup be canned in a water bath?? Or would I have to do pressure can?? I didn’t know if it was enough tomato to make it acidic enough.
I have not tried canning this recipe so I can’t say for sure.
How much is a serving
Hi Sandy, a serving is approximately 1 cup.
Excellent! Very very tasty
Love the look of your receipes. Cant wait to try them.