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.
Can’t have onions or garlic-what can I substitute for additional flavor and also what flavorings or spices did you use?
You can add in onion or garlic powder, basil, oregano or even Italian seasoning.
Love this recipe
This is so incredibly delicious!!!!!thank you
You’re so welcome!
Put some white or kidney beans in for extra protein.
Can fresh tomatoes be used instead of canned?
The juices from the canned tomatoes do add a lot of additional flavor so you might need to add some extra tomato paste if you’re skipping the canned tomatoes.
love this soup made it all the time lost a lot of weight on it super soup thanks
This soup is so good made it all the time then lost therecipe when we moved so glad I scrolled through this site .It gets five stars thanks.
Love the recipe
I use this soup as a base and add to it,today I made it up as per directions but added some curry powder,Thai seasoning and 1/4 cup of light coconut milk then I blended up half of it and added it back to the mix,also added 1 teaspoon of stevia sugar,yummo.
Thank you for the the substitution ideas! Glad you love it.
Your changes sound yummy but I got confused when you wrote you blend up half of ‘it’, what is the ‘it’? Half of the veggies and add back to the pot or half of the spices and coconut milk whereas the rest was just added? I’m a visual person and couldn’t quite ‘see’ so I wanted to ask because it all sounds good even blended veggies.
Thank you for such exciting recipes.
Can hardly wait to get your recipes
Soup was yummy
The veggie soup looks awesome, I don’t like veggies so what I do is purée them so am getting the soup but don’t know what I am actually eating
This looks absolutely fantastic! The positive health benefits of the chosen vegetables is tremendous I will certainly be trying this recipe!!
This soup and other recipes you have posted look so good I can’t wait to try. Thanks for your posts. Have a great day
Sound great, but I can’t eat any of the bells family. Can sub. with other types of peppers? (Like Canned Ortega, Anaheim or Poblano)
You can substitute or you can leave the peppers out.
I want to try this recipe. Please send it to me
Hey, after freezing how would you reheat? Would you need to defrost first etc? Starting a 40 hour job next week and would like to start taking lunch and this would be perfect.
Delicious! Tastes great, and for my girlfriend, no points! For me, I added some leftover chicken and it was delicious for me too!
So happy to hear that you liked it! :)
This recipe makes 14 servings which should be about 1 cup each.