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.
Banana pudding
The soup looks delicious.. thank you for recipes
i want to get some of your receipes
Do you think this could be made easily in a crock pot instead?
Yes! A low setting should work while stirring occasionally.
Do you have a measurement conversion chart? What’s a cup in grams please, everything I google gives me different quantities.
Thankyou :)
Each vegetable will have a different weight in a 1 cup measure. This particular recipe is flexible if your measurements aren’t exact.
About WEIGHT LOSS VEGETABLE SOUP RECIPE How Can you Call it vegetable when you use beef broth, in it in sted of vege broth?
It is a vegetable soup, not a vegetarian soup. :) You can certainly substitute any type of broth you’d like.
They look lovely and lose weight as well
Love this soup!!!!
Love this soup.
We’re so glad you liked it!
How would I log this into my weight watchers?
This soup is free (0 pts) as the vegetables and broth are both free items.
Just made this yummy soup. added tsp. of celery seed and cayenne pepper! Thanks for the recipe!
Sounds like a great addition! Thank you! :)
You say fix approved… do you know the serving size & count/color containers it is?
I fill my green with veggies (1 green) and then put them into a bowl and top with broth (which is free).
Do you know the containers for 21DF that this uses?
I fill 1 green container with vegetables (1 green) and place it in a bowl. Top with broth as desired (free item).
How much is the serving please
1 cup.
Excited to try this and read your blog!
Thanks for stopping by! Happy that you’re here!
What could I substitute for cabbage . I hate cabbage. Thanks anita
You can substitute kale.
This is very similar to the soup from the famous “Cabbage Soup Diet”. I did a study on it in a nutrition class. So glass you went with more fresh vegetables and low sodium options. The “Cabbage Soup Diet” soup recipe relied on a lot of canned veggies and tomatoes as well as bullion as well as Lipton soup mix – this had almost toxic levels of sodum
I have seen the recipe for the Cabbage soup diet, I have to agree it is packed with sodium. I always prefer fresh veggies in my soup! Not only is i tastier, but so much healthier. I hope you get a chance to try this recipe Kenn. Thanks for stopping by!
This is the best soup I have had in a long time Thank you
If this is being called vegetable soup, why use beef broth? Why not use vegetable broth?
This is a vegetable soup, not a vegetarian soup. I use beef broth because I prefer the flavor but you can certainly substitute vegetable soup if you prefer.
Yummy! Planning this for the weekend, since snow will be coming in!
Sounds like a great plan! :)