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4.5 from 327 votes

Weight Loss Vegetable Soup

🍅🥕🥦Trying to shed some pounds or simply want to eat healthier? Try this easy, flavorful soup that's ready in 30 minutes and loaded with veggies! Very filling and hearty!

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 10
Calories: 126 kcal
Course: Soup
Cuisine: American

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 ½ cups edamame (OR one 15-ounce can garbanzo beans, cannellini, or kidney beans, drained and rinsed; I use low-sodium beans)
  • 3 bay leaves
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ 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)

Instructions

    Cup of Yum
  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.

Notes

  • Storage: Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 4 months.

Nutrition Information

Serving 1serving Calories 126kcal (6%) Carbohydrates 18g (6%) Protein 5g (10%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Sodium 571mg (24%) Potassium 468mg (13%) Fiber 6g (24%) Sugar 6g (12%) Vitamin A 3269IU (65%) Vitamin C 76mg (84%) Calcium 69mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 126

% 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.