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.
What type of veggies does this call for fresh
Frozen or can? I would like to use fresh and frozen.
This recipe uses fresh. I’m sure you could successfully substitute some frozen as well.
I make this soup, but use rotel tomatoes, celery and lots of cabbage as I love cabbage plus all the other raw veggies in a slow cooker.
Love the addition of Rotel! Thank you for sharing!
I added kale. :)
What seasoning are being use in this soup? Doesnt say in the ingredients list.
Thyme, basil and pepper are the seasonings listed in the recipe. You can also add in a sprinkle of parsley or fresh herbs.
Can I use frozen vegetables?
Fresh veggies would taste better, but frozen is okay to use!
Wow, awesome and tasty too‼. Thanks for helping me fine healty meals.
I used Rotel tomatoes for the diced tomatoes giving a wee bit of spice. Also used some frozen mixed vegetables along with broccoli, cauliflower and a small amount of new red potatoes. I now call it the “to die for weight loss” soup. . Thank you so much for sharing the recipe.
This soup is delicious. As a change, I replace the tomatoes with a can of Rotel tomatoes, I like spicy. I’m a Lifetime Member of WW (25 years), so I’ve changed this soup up a lot.
Any suggestions to replace the cabbage? Def want to try this! Mmm
Nicole
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.
I love this soup. It’s so versatile, you really cannot mess it up. I add a cup of spicy v-8 for added kick. It’s perfect when you’re feeling a bit fluffy.
That sounds like a tasty idea!
GREAT IDEA! Ithink Iwill use the bloody mary mixes Ihave . I am not a big Bloody Mary Fan. Thanks for the use!
Have lost my printer in a flood and have not had time to replace it yet but would love to save this recipe for future.
You can save it by pinning it to your Pinterest board if you have a Pinterest account.
You could also copy the recipe into an email that you send to yourself with the subject line “Weight Loss Vegetable Soup” (or whatever you want to call it). Then just email it to yourself! When you’re ready to make it, just pull up your email account and search for the name and there it is! And whenever you get a new printer, you can simply print your email.
How many calories is this?? I’m new to calorie counting and idk how to work it out
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 u have anything with low carbs please send me them thank you for ur help thank you
Dorothy, you can check out Holly’s Easy Low Carb website for more low carb recipes!
Hi Holly, whats the count on 21 day fix … i can’t see it in comments
Thanks!
Hi Hilary,
I scoop the veggies to fill my green container and then ladle the broth (which is free) on top. I count this as 1 green.
L♥ve the healthy recipes
I have never tried bell peppers for soup before. Interesting. I will put that in my next batch. I had planned vegetable soup for tomorrow’s lunch/dinner. New Years resolution to lose weight, as usual.
I don’t like green bell peppers so I used the yellow ones. Delicious! I also used yellow squash as well as zucchini
What did you pour over it at the last second? Looks like soy sauce or something.. also, any suggestions – I used a lot of frozen veggies & I feel it’s real bland.
The only thing added at the last second was a sprinkle of pepper from a pepper grinder. If you have fresh herbs, they’re great added in just before serving. I find beef broth adds way more flavor than chicken broth.
I see that it’s 0 WW points but do you know the calories per serving? Thank you!
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).
Weight loss soup looks real. Its something I will try.
How many carbs?
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).