Weight Loss Vegetable Soup

How are those New Year’s resolutions going?

This soup will help anyone who’s fallen off the wagon, or who never got on the wagon, get back on.

Weight Loss Vegetable Soup - Trying to shed some pounds or get healthier? Try this easy, flavorful soup that's ready in 30 minutes and loaded with veggies!! Very filling and hearty! Zero WW Smart Points!!

It may not be a magic bullet for weight loss, but it’s a good start. I’m not trying to lose weight but I use the soup as a way to incorporate many of the ingredients I’d put on a salad into soup form.

I appreciate warm soups much more than cold salads during the winter. The soup was so hot it kept steaming up my camera lens.

Weight Loss Vegetable Soup - Trying to shed some pounds or get healthier? Try this easy, flavorful soup that's ready in 30 minutes and loaded with veggies!! Very filling and hearty! Zero WW Smart Points!!

I love how healthy I feel with this filling, satisfying soup that’s easy and ready in about 30 minutes. It’s naturally vegan and gluten-free. There’s texture and flavor galore. My daughter and I could eat it every day and not tire of it.

It’s loaded with healthy, hearty vegetables and is naturally low in calories and sodium while being high in fiber and nutrients. If you follow Weight Watchers (which I have never done and don’t know much about) it’s a Zero Smart Points soup. A total freebie. I don’t know the exact nutritional breakdown but there are online calculators you can use to plug in the recipe data if you’re interested.

Weight Loss Vegetable Soup - Trying to shed some pounds or get healthier? Try this easy, flavorful soup that's ready in 30 minutes and loaded with veggies!! Very filling and hearty! Zero WW Smart Points!!

If you want to bump up the protein, adding edamame or a can of beans such as garbanzo, cannellini, or kidney is great, noting it won’t be zero points at that point, but still extremely healthy, low-cal, and low-fat.

It’s a great soup to clean out your produce drawer with. Mix and match with the veggies and herbs you have on hand and enjoy. The ingredient list is on the longer side, but if you don’t have something, don’t like something, or want to use something else instead, go for it.

Weight Loss Vegetable Soup - Trying to shed some pounds or get healthier? Try this easy, flavorful soup that's ready in 30 minutes and loaded with veggies!! Very filling and hearty! Zero WW Smart Points!!

Print Recipe

Weight Loss Vegetable Soup

I love how healthy I feel with this filling, satisfying soup that's easy and ready in 30 minutes. It's loaded with healthy, hearty vegetables and is naturally low in calories and sodium while being high in fiber and nutrients. It's naturally vegan and gluten-free. If you follow Weight Watchers it's a Zero Point soup. If you want to bump up the protein, adding edamame or a can of beans such as garbanzo, cannellini, or kidney is great. It's a great soup to clean out your produce drawer with. Mix and match with the veggies and herbs you have on hand and enjoy. If you don't have an ingredient, don't like something, or want to use something else instead, go for it.

Yield: about 15 cups

Prep Time: 10 to 15 minutes

Cook Time: about 20 to 25 minutes

Total Time: 30 to 40 minutes

Ingredients:

  • 3 tablespoons olive oil
  • 2 cups sweet Vidalia or yellow onion, peeled and diced small (about 1 large onion)
  • 1 cup celery, diced small (about 2 stalks)
  • 4 garlic cloves, peeled and finely minced
  • 4 cups green cabbage, sliced into thin ribbons (about 1/4 to 1/2 head depending on size)
  • 1 medium/large red bell pepper, seeded, trimmed, and diced small
  • 1 medium/large yellow or orange bell pepper, seeded, trimmed, and diced small
  • 1 cup carrots, peeled, trimmed, and sliced thin (about 1 1/2 large carrots)
  • 1 cup green beans, trimmed into 1-inch pieces (I prefer fresh but frozen may be substituted)
  • 1 cup sliced mushrooms (baby portobello, white, or your favorite)
  • 64 ounces (8 cups) low-sodium vegetable broth
  • one 15-ounce can petite-diced tomatoes (I use low-sodium)
  • 1 1/2 cups edamame or one 15-ounce cans garbanzo, cannellini, or kidney beans, drained and rinsed, optional (I use low-sodium beans)
  • 3 bay leaves
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • pinch cayenne pepper, optional and to taste
  • 2 to 3 teaspoons salt, or to taste
  • 1 teaspoon black pepper, or to taste
  • 3 cups broccoli florets
  • 2 cups zucchini, diced small (about 1 1/2 large zucchini)
  • 1 to 2 tablespoons lemon juice, optional (brightens up the flavor)

Directions:

  1. To a large Dutch oven or stockpot, add the oil, onion, celery, and sauté over medium-high heat for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
  2. Add the garlic and sauté for another 1 to 2 minutes. Stir intermittently.
  3. Add the cabbage, peppers, carrots, green beans, mushrooms, and sauté for another 5 minutes, or until vegetables begin to soften. Stir intermittently.
  4. Add the vegetable broth, diced tomatoes, optional beans or edamame, bay leaves, cumin, oregano, thyme, rosemary, optional cayenne, salt, pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes.
  5. Add the broccoli, zucchini, optional lemon juice, and boil 3 to 5 minutes, or until broccoli and zucchini are crisp-tender. Remove bay leaves.
  6. Taste soup and add additional salt, pepper, or herbs, to taste. Amount of salt will vary based on how salty the brand of vegetable broth used is, how salty the canned tomatoes and optional beans are, and personal preference. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay, noting you can always adjust the salt and seasoning levels. Serve immediately. Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.

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Recipe is not intended as medical advice nor will it guarantee weight loss. I am not a registered dietician and am simply sharing a recipe I enjoy. As always, use common sense.

23 comments

  1. Dreamy soup for the win! No better feeling than being nice and full and satisfied by eating foods you know are good for you! There is almost another “added” satisfaction that comes with it :) This soup is so u pay ally of goodness! 

  2. Oh my gosh this looks so good! Girl, I am over here drooling over this dish right now. I am all over this! :) I can’t even stop starring.

  3. Oh I’m trying this weight loss soup for sure! Every time I make soup I always end up adding creamy or other fatty ingredients but this is a keeper. 

  4. I am SO making this today.  It’s supposed to get cold and snowy here for the next several days.  I’m gonna need A LOT of soup!

  5. I love your soup recipes and this one is so versatile…I’d have to add some pasta to it because thats just how I do soup…and maybe a sprinkle of Parm…thanks for another great recipe.  

  6. I like that the tomatoes are not an integral part of the broth, like  in so many vegetable soups.  Your herbs sound great and I am hungry just thinking about this (on yet another snowy day).  

  7. Dang girl I didn’t realize how many amazing soups you have made! This one looks great. I actually enjoy these types of soups, something about eating a ton of veggies in soups is easy and doesn’t feel so “healthy”. 

  8. This looks delicious!  One of my all time favorites and the perfect lunch to keep me on track!  I love your addition of the garbanzo beans or kidney beans for that extra kick of fiber and to help keep me full!

  9. Since I just ate a cupcake…I need this!

  10. I’m always looking for new soups for winter and this looks perfect. It’s full of so much goodness and I can already tell how good it will make me feel. Making on the weekend for sure! Thank you!

  11. Another great soup Averie!! I love everything in it as is and it makes a lot for leftovers. I think I’ll have to try this soon–I love a good vegetable soup!

  12. Made this today. It was great! Love that there is some spiciness to the soup. Very tasty. I also made your pumpkin oatmeal chocolate chip muffins. Amazing! Definitely a new favorite breakfast food.

    • Thanks for trying the recipe and glad it came out great for you! And yes there’s a subtle spiciness to the soup from the seasonings used which I like too because bland soup is just…not good!

      Glad you love the pumpkin oatmeal chocolate chip muffins, too!

  13. Really excellent! I took a chance on it and I’m glad I did! Made it exactly as directed except I used fresh herbs, increasing the amounts to compensate for fresh vs. dried. Also increased the amount of rosemary. My husband had two bowls and will be happy for me to make it again. I put the leftovers into small freezer containers so that we can have a cup of soup with any meal that doesn’t seem to have enough veggies on its own. I may use a little dried porcini mushrooms next time.

    • Thanks for trying the recipe and glad it came out great for you! And it’s one of those soups that yes, feel free to mix and match with other veggies and herbs you have on hand. Porcini mushrooms would be great I think!

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