Healthy Vegetable Soup Recipe
How are those New Year’s resolutions going? This low-calorie soup will help anyone who’s fallen off the wagon, or who never got on the wagon, get back on. 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 this vegetable 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. I love how healthy I feel with this filling, satisfying veggie 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.
What’s in Vegetable Soup?
To make this weight loss soup recipe, you’ll need:
Olive oil Vidalia onion Celery Garlic Green cabbage Bell peppers Green beans Carrots Mushrooms Vegetable broth Diced tomatoes Herbs and spices Broccoli Zucchini Salt and pepper Lemon juice
How to Make Vegetable Soup
Sauté the celery and onion in an oiled stockpot until softened. Add the garlic and cook until fragrant. Add in the cabbage, peppers, carrots, green beans, and mushrooms, and sauté until the vegetables begin to soften. Next, add in the vegetable broth, diced tomatoes, herbs, and spices. Add in the broccoli, zucchini, and lemon juice last and cook just until they’re crisp-tender. Then, dish up the veggie soup and enjoy.
Here’s a video showing how to make vegetable soup:
Can I Freeze Vegetable Soup?
Yes, this low-calorie vegetable soup can be frozen for up to 6 months.
Can I Make This in a CrockPot?
If you made this healthy vegetable soup recipe in the CrockPot, I fear that everything would turn into a mushy mess. If timing is an issue for you, I would wait to make this on the stove when you have time and then reheat for dinner or lunch by the bowlful throughout the week.
Tips for Making the Best Vegetable Soup
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. This vegetable soup recipe is 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.
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Check out Holly’s Weight Loss Vegetable Soup and Fav Family Recipes Weight Loss Magic Soup 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. Recipe originally published January 20, 2016 and republished January 15, 2020 with updated text.
