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 am going to make this today.
Looks amazing!!!
I really want to try this recipe! It looks delicious. I follow 21 Day Fix. Do you know which containers a serving counts as?
This is one green. I fill my green with the veggies and then ladle the broth (which is free) over top.
I really dont like cabbage. Im wondering if it will work without it. I am seriously overweight and a very picky eater in terms of flavour. Im wondering if I make this soup without the cabbage and use the 1 cup servings as you suggest, how much chicken can I add and still have it “healthy”?
The definition of healthy may vary depending on your own personal goals. I do consider lean chicken (such as roasted or grilled chicken breasts) to be healthy and I personally would add about 2-3oz of lean chicken per serving.
Looking for healthy low calorie recipes. Need to lose weight and keep it off
This is really good and I am on my second day. When I weighed this morning I was down 1 lb. weight watchers would call this zero points. When you are eating basically no carbs or fat you will lose. Good luck.
What is a serving size? 1 cup?
Yes, 1 cup.
What do you cook the onions and garlic in? Oil? Butter?
You can use a non stick pan or cooking spray (or even a little bit of broth) just to keep them from sticking.
Can it be made with chicken stock instead of beef broth as the beef broth has preservatives which I am allergic to?
Yes, you can use chicken stock.
What is “21 day fix”?
21 Day Fix is a portion controlled eating plan and exercise plan. You can find some information on it here.
Crazy question i LOVE All the veggies except I HATE cabbage! LOL can I substitute that for anything else? Or is it really not that noticeable?
I have only made the soup as written so I haven’t tried substituting the cabbage. Since a large portion of this soup is made up of cabbage, you’ll need something with bulk such as kale or extra zucchini (or even zucchini noodles). Spinach is another great addition although it doesn’t have as much bulk.
Thanks for this post. I hate cabbage but love kale. Making it for my lunch for the week to go with a kale/spinach/chard salad
I’m on a lot carb diet any idea of the carb count? THANK
I have updated the post with the information. Please note that this is based on my own calculations using the brands and ingredients I have used, your soup may vary slightly. (This is for informational purposes only and is not to be considered medical advice).
Have just made this, it’s amazing…I read all the direction’s, so I knew I could swap veggies, and spices…Will defiantly be making it again
So glad you loved it Carolyn!
How long will this keep in the refrigerator? I made it today and it’s delicious!
I’m do glad you loved it Stephanie. I usually keep it about 4-5 days and if it’s going to be longer than that I freeze it.
This looks amazing. .
Thank you. .
about your Weight Loss Vegetable Soup Recipe how many carbs per serving?
I have updated the post with the information. Please note that this is based on my own calculations using the brands and ingredients I have used, your soup may vary slightly. (This is for informational purposes only and is not to be considered medical advice).
Do you by chance know what containers/how many in a serving it uses for 21 day fix?
Since its just vegetables, I would fill your green container with the veggies (1 green) and broth is free so you can just ladle broth overtop. Enjoy!
I a man having trouble pinning your great recipes from my IPhone. What am I doing wrong? I love your recipes.
Hmm.. I’m not sure. What device are you using?
You can repin this recipe here: https://www.pinterest.com/pin/95349717091430775/
Love this soup
Thank you for posting! This sounds wonderful (except for the broccoli)! I love homemade soups. That it’s healthy is a big plus!!
Enjoy Barbara! You can certainly skip the broccoli in this soup. :)
I can not eat cabbage, what can I substitute?
Try adding your favorite vegetable instead.
Hi Jackie
instead of cabbage i have used Kale as i dont like over cooked cabbage
Great idea Sharon!
Can I use frozen vegetables?
Absolutely. Any vegetable will work in this recipe.
Have you done this in a slow cooker?
I haven’t but I think it would work just fine! I would suggest adding the zucchini and broccoli about 30 minutes before it’s done so they don’t get mushy.