Weight Loss Vegetable Soup
User Reviews
4.5
Weight Loss Vegetable Soup
Description
Weight Loss Vegetable Soup combines multiple vegetables including cabbage, bell peppers, carrots, green beans, mushrooms, broccoli, and zucchini, cooked in olive oil with onions, celery, and garlic. These aromatics are sautéed gently before adding the bulk vegetables. Vegetable broth and canned diced tomatoes provide a flavorful and light liquid base.
The soup is seasoned with a mix of dried herbs including oregano, thyme, rosemary, and cumin, alongside bay leaves and an optional pinch of cayenne pepper, creating a subtle earthy and warming flavor profile. Edamame or canned beans contribute protein and texture, making this soup more nourishing.
The cooking method involves sautéing vegetables until slightly softened prior to adding broth and spices, then simmering until all vegetables reach a crisp-tender consistency. Lemon juice is optionally added near the end for brightness. This soup works well as a meal centerpiece or side and supports weight management goals through high vegetable content and light broth.
Prepared soup stores well refrigerated for 5 to 7 days and freezes up to 4 months. Adjust seasonings to taste after cooking, especially salt and pepper, which can vary depending on broth and canned ingredient sodium levels.
Ingredients
- 3 tablespoons olive oil
- 2 cups sweet onion peeled and diced small (about 1 large onion, Vidalia or yellow onion
- 1 cup celery diced small (about 2 stalks)
- 4 garlic peeled and finely minced, cloves
- 4 cups green cabbage sliced into thin ribbons (about 1/4 to 1/2 head depending on size)
- 1 red bell pepper seeded, trimmed, and diced small, medium/large
- 1 bell pepper seeded, trimmed, and diced small, medium/large, yellow or orange
- 1 cup carrot 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 mushroom baby portobello, white, or your favorite, sliced
- 64 ounces vegetable broth low-sodium, 8 cups
- tomatoes I use low-sodium, petite-diced, canned 15-ounce
- 1 ½ cups edamame (OR one 15-ounce can garbanzo beans, cannellini, or kidney beans, drained and rinsed; I use low-sodium beans)
- 3 bay leaf
- 1 teaspoon cumin
- 1 teaspoon oregano dried
- 1 teaspoon thyme dried
- ½ teaspoon rosemary dried
- 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)
Instructions
- 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.
- Add the garlic and sauté for another 1 to 2 minutes. Stir intermittently.
- Add the cabbage, peppers, carrots, green beans, mushrooms, and sauté for another 5 minutes, or until vegetables begin to soften. Stir intermittently.
- 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.
- Add the broccoli, zucchini, optional lemon juice, and boil 3 to 5 minutes, or until broccoli and zucchini are crisp-tender. Remove bay leaves.
- 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.
Notes
- Store soup in an airtight container in the refrigerator for up to 7 days or freeze for up to 4 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 126 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 126kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 571mg | 24% |
| Potassium | 468mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 3269IU | 65% |
| Vitamin C | 76mg | 84% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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