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.
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Recipes looks so good!!!
I had just talked to a friend about a soup to start our diet this sound great.
This is an amazing and delicious soup. I made it today and shared with my family.
Was wondering if I could use a bag of cole slaw instead of chopping up the cabbage? Same thing? Just curious.
That is a brilliant idea Linda!
Just finished simmering this soup with my own blend of seasonings. It smells phenomenal, can’t wait to sit down and enjoy it.
Can I replace the beef broth with chicken broth?
That should work just fine!
I made it tonight soooo good. I added cayenne pepper cause I like stuff spicy but that’s the only change. It really takes so little time but tastes like u cooked it in a crock pot all day. Chopping and cooking time for me was 25 min, and I didn’t know what I was doing so it will definitely be less next time. I wanted to add a pic of mine finished but it won’t let me. It looks just the same but not “pretty, bright and shiny” like the orig photo ;)
what is the serving size for 58 calories?
Love the recipes.
I had a little olive oil when I sauté my onions and garlic, otherwise it always burns on me. I’m surprised the recipe doesn’t call for something to cook with them. My boys and I Love this soup. I didn’t have any thyme so I added basil and oregano. Also I didn’t have the tomato paste, found it didn’t need it anyways. Thank you for this amazing recipe!
I am NOT a fan of veggies at all, but I made this for the first time and it is AMAZING. I’m still amazed how good it is. Very simple to make as well. Definitely won’t be the last time I make this.
I made this soup tonight and it is delicious! I cooked it longer than stated in the directions because I wanted the veggies to be more tender and it turned out great.
Thank you!
You’re welcome! I’m happy to hear that you enjoyed it!
I have a strange question. Can this soup be pureed, or can the veggies be very finely chopped in a processor before cooking? I have a texture issue with most cooked veggies, but I want the nutrients and fiber. Thanks!
Yes, you can fine chop the veggies if that works for you.
Can I puree the weight loss soup after I cook it?
This was so good. Very healthy for you. My daughter is a vegetarian and absolutely loved it. Very easy to make
I am vegetarian and this looks like heaven!! We are replacing with Vegetable broth and adding some mushrooms and a little extra stuff!! Perfect for rainy weather!! Thanks for the great recipe!!
Where do you get vegetable broth at? I don’t eat beef or pork.
I should have written that I am making this soup to enjoy and not for weight loss
since I am not making this soup to enjoy and not for weight loss. I am thinking of adding black beans to the mix. I was looking for a healthy soup recipe without meat and this seems to fit the bill. No, I am not a vegetarian but limit meat consumption for health reasons and be kind to my body
Black beans would be great in this! Enjoy!
How many days can i eat this soup?
Can i eat o la that?
Breakfast, lunch and dinner?