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.
Any suggestions for a cabbage substitution for those that can’t eat it. Looks like a yummy soup!
You can leave the cabbage out and replace it with your favorite vegetable.
Really delicious! Used half no Salt added diced tomatoes and half fire roasted crushed tomatoes. Only added a teaspoon of salt total to entire soup and it was perfect. Lots of flavor. Also reheats well on stovetop.
This soup sounds super for me next week it will be Weight Loss Vegetable Soup. Cant wait to try it.
Great
I recently started the every other day diet and this soup is perfect for the modified fasting days. It fills me up, keeps me satisfied, and is healthy to boot! I add a little hot sauce with each bowl and it gives it a nice little kick!
Really need to make this soup. Looks good!
Love all this
As I read the directions and watched the video , I noticed that it stated to cook the onions and garlic first. Cook it in what ? Butter, margarine, oil, or just in a dry pot? Is there a non fat oil, butter or margarine. I was just wondering how to get it started. Thanks for your time.
I use a non stick pan, so I don’t use anything to start the onions and garlic. However you can use a little water if you like.
YOUR SOUP LOOKS SO GOOD , WILL TRY!!!!
Ok, how do you start cooking the onions and garlic? Spray the pot? Or do you start with a certain amount of water in the pot?
I use a non stick pan, so I don’t use anything to start the onions and garlic. However you can use a little water if you like.
Do you know what the exchange is for 21 day fix meal plan users? Thank you.
I scoop out 1 green of vegetables and the broth is free.
My question is for the skinny soup with vegetables, is that all you can eat for a week? If not what do you suggest I have for breakfast or lunch?
Thanks
I personally use it to fill me up in between and before meals. :) It doesn’t have all of the nutrients you’d need for the week (like protein, fats and carbohydrates).
Absolutely love this soup. I added the tri colored spiral pasta at the end and a couple more seasonings, used veggie broth as I’m vegetarian and it’s amazing. Been eating it every day, can’t get enough! Thank you so much.
I am so glad you liked the recipe!
What could I substitute for the cabbage? Doesn’t agree with me.
You can substitute any vegetable in this soup.
Can I blend the entire soup in a vitamix? I have kids that think vegetables are out to get them.
I think that is a great idea for how to get the kids to have some veggies and like it!
I entered the nutrition facts into weight watchers and it brings up that this soup is 2 points per serving. Did I miss calculate? I am currently on WW and love this soup but have been counting it as zero points
Can I use Chicken broth instead of beef?
Smiling as i have found You Holly!
<3 So happy to have you join me Cindra Lou!
Great soup…thanks
Many thanks for the recipe of Skinny Chicken Alfredo. The taste of this dish is amazing.