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.
This is an awesome recipe. Do you know how long it will keep in the frig?
I keep it for about 5 days.
Can I add more broth or even water?
Sure you can!
I tried your veggie soup AND my family loves it. Thank you so much!!
I’m so glad your family loved it!
I bought the ingredients to make this soup and wondering how I can be done in 6-7 min and the vegtables be done?
You’re going to cook the onions in step 1 first and then add the veggies in step 2 and cook for 5 minutes. You’ll add broth in step 3 and cook for 6-7 minutes and then additional veggies for another 5 minutes.
The total will be about 28 minutes.
How crunchy are the veggies suppose to be?
You can cook them as little as you like if you prefer them crunchy or cook it longer if you prefer them softer.
Going to try that tomorrow.
Made it tonight and my almost 2 year old grandson loved it also. I will make this again. Thank you for sharing this with me and family.
How long soul it last in the freezer? Sorry I’ve never really been one to freeze stuff line soup so I’d like to know….
Should, like*
It will keep for up to 6 months (although it never lasts that long for me :) ).
when it says 6 cups of beef broth…..is that beef cubes melted with water???
You can use boullion cube with water. I personally used boxed broth.
Ok this may be a really stupid question…. I’m not much of a cook so bare with me….. I love love love sour cabbage… can u use that in this instead of regular cabbage? Would u have to do anything diffferent?
I haven’t tried this recipe with sour cabbage so I can’t say for sure how it would change the recipe. If you do try it, please let us know how it turns out for you!
The recipe says 1/2 tsp of thyme and basil, but in the video it looks like they are adding at least a tablespoon or two of each…
The amount listed in the recipe is correct. In the video I had basil, thyme and pepper combined all in one little bowl and added it all at once. I also added a sprinkle of parsley.
Love your recipes, can you send some good ones for people with diabetes ?
Made this ..added celery and few spicy bits ..only because I cant taste..so it has to look colourful and the texture has to be nice …and it was lush ..I have to take to work on Monday for work colleagues…gonna defo be trying others x
I have a question. In the beginning when you cook the onions and garlic what prevents it from burning since there is no liquid in there and when you add the cabbage, carrots and green beans with no liquid or oil base what makes these vegetable get tender? I can’t digest raw or partially cooked veggies and have to have them cooked nearly tender.
Depending on your pan, you can add a spray of cooking spray, a little bit of olive oil or even some broth if needed.
Love the several recipes that I read anxious to get on the list !!
What is a serving size?
Serving size is 1 cup.
Why isn’t a list of seasonings included with this video posting or the printed version?
The seasonings are listed in the recipe.
2 bay leaves
½ teaspoon each thyme & basil
pepper to taste
You can add a sprinkle of fresh parsley or herbs as well if desired.
Love this soup! I added celery, parsely, a few more garlic cloves and yellow squash! I also used diced italian herbed marzano tomato’s. It is very flavorful and I could eat it all day long! Thanks for the recipe!
Great additions! Thank you for sharing!
Just wanted to add that making your own vegetable stock is really easy.
Save all of your veg scraps – you can store i nfreezer until you have enough.
Thank you for sharing!
Too much cabbage, zucchini and broccoli for my husband’s diet…Warfarin and those veggies don’t mix so well. Sounds good to me though.