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.
will use different veggies but sounds good
I tried this and loved it ever since! I make huge pots and freeze in single servings. I love love love this soup!!! And i have dropped quite a few lbs eating this instead of chips or other junk. I even pureed some and used it as broth to drink at work on days when i won’t get a lunch break. Thanks for the recipe!
I’m so glad you loved it! I’ll have to try a puree for when I’m on the go!
What do your soup recipes consider a serving size to be?
This recipe makes 14 1 cup servings.
I can’t eat this w/w skinny soup as it has broccoli in it and I’m highly allergic to broccoli, can I substiute the broccoli for a different vegetable???
Absolutely! You can add whatever veggies you like.
Did you make the beef broth or is it beef stock cubes . Thanks
I used boxed ready to serve beef broth (reduced sodium).
Suggestions for making in crockpot? I have a large family and with all the ingredients, I could use the extra space to cook it in. (I have 3 crockpots lol)
I haven’t tried this in the slow cooker however I’m sure it would work just fine. I would suggest adding the zucchini and broccoli about 30 minutes before serving so they don’t get mushy.
Can’t have tomatoes- does that change the soup that much?
No, you can substitute whatever veggies that you like!
Awesome ideas to start out the new year
I made it tonight for dinner. My husband loved it. I had to add ground turkey. He’s a meat eater.
Sounds like the perfect addition!
How many carbs are in the soup?
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).
Thank you so much for the recipe!! My mind is all really spinning on what other things’s I can throw in with!!
What if you wanted to have more like a bowl of soup at a time instead of just a cup?
What if you wanted to have a bowl of soup instead of just a cup? Does this soup clean you out just like the weight watchers soup does?
This soup is low in calories and I often eat more than a cup to make a meal out of it.
I have to change to way i eat because of my cholesterol, so i would assume that this would be good for it.
If I wanted to lose weight with the weight loss soup would it be OK to do two meal replacement shakes during the day and the soup for my dinner?
I would suggest contacting your doctor. I am unable to provide medical advice.
This is a very good soup and looks beautiful. My dad was a good cook and he always made this but added lean ground beef that had been browned but his secret ingredient was V8 Juise in place of the beef broth. Not sure what that would do to the calories but the flavor was good! Thank you for sharing you recipe!
You’re welcome! Thanks for trying it out!
Love these recipes, do you have a recipe book
and can I purchase it?
I’m sorry, I do not have a book available for purchase at this time.
very tasty soup, cooking time seemed a little short, my veggies very still very crunchy, so I just extended the time a bit, turned out very good. Thanks for posting this recipe :-)
I am going to try these soups. Looks so yummy and the best thing is healthy.
Would you have a suggestion of a substitution for the cabbage? I love everything else in the recipe but I am really not a fan of cabbage.
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.
try bok choi
Can I leave out the cabbage and add potatoes
I have only made the soup as written so I haven’t tried substituting the cabbage. That would definitely work however note that potatoes are higher in carbs and calories than cabbage so this will change the nutritional value substantially.
What is the carb count on this?
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).