Short description

A vibrant, nutrient-packed vegetable soup designed to support weight loss while delivering rich flavor and satisfying warmth. This hearty recipe combines fiber-rich vegetables, lean plant protein, and savory spices to keep you energized and satisfied.

Why You’ll Love This Recipe

Low in calories but high in volume: makes you feel full with minimal calories
Loaded with fiber and nutrients: over a dozen different vegetables
Simple, one-pot meal: easy sauté, simmer, and serve—minimal cleanup
Flexible and customizable: swap veggies based on preference or season

Ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

3 Tbsp olive oil
2 cups diced sweet Vidalia or yellow onion (about 1 large onion)
1 cup diced celery (about 2 stalks)
4 garlic cloves, finely minced
4 cups shredded green cabbage (about ¼–½ head)
1 medium red bell pepper, diced
1 medium yellow or orange bell pepper, diced
1 cup sliced carrots (about 1½ large)
1 cup green beans, cut into 1″ pieces (fresh or frozen)
1 cup sliced mushrooms (baby portobello or white)
8 cups (64 oz) low‑sodium vegetable broth
1 (15‑oz) can petite‑diced tomatoes, low‑sodium
1½ cups edamame OR one 15‑oz can drained and rinsed beans (garbanzo, cannellini, or kidney)
3 bay leaves
1 tsp cumin
1 tsp dried oregano
1 tsp dried thyme
½ tsp dried rosemary
Pinch cayenne pepper (optional, for heat)
2–3 tsp salt, or to taste
1 tsp black pepper, or to taste
3 cups broccoli florets
2 cups diced zucchini (about 1½ large zucchini)
1–2 Tbsp lemon juice (optional, to brighten flavor)

Directions

Sauté aromatics: In a large Dutch oven or stockpot, heat 3 Tbsp olive oil over medium-high heat. Add onion and celery; sauté for about 7 minutes until softened.
Add garlic: Stir in garlic and sauté 1–2 more minutes, stirring occasionally.
Add base vegetables: Add cabbage, bell peppers, carrots, green beans, and mushrooms. Cook another 5 minutes until vegetables soften.
Add broth & seasonings: Pour in vegetable broth and diced tomatoes. Stir in edamame (or beans), bay leaves, cumin, oregano, thyme, rosemary, cayenne (if using), salt, and black pepper. Bring to a gentle boil; simmer 5 minutes.
Finish vegetables: Add broccoli and zucchini, plus lemon juice if using. Boil 3–5 minutes more until tender-crisp. Remove bay leaves.
Adjust seasoning: Taste and add more salt, pepper, or herbs. If you want more broth, stir in water and adjust seasoning.
Serve: Ladle into bowls and serve immediately.

Servings and timing

Serves: 6–8 (about 1½ cups per serving)
Prep time: 15 minutes
Cook time: 25 minutes
Total time: ~40 minutes

Variations

Lean protein boost: Add diced cooked chicken, tofu cubes, or shredded turkey.
Spicy twist: Increase cayenne or add crushed red pepper flakes.
Herb swap: Use fresh thyme, basil, or parsley for vibrant flavor.
Hearty grain: Stir in 1 cup cooked quinoa or barley before serving.
Greens on greens: Add kale or spinach in the last 2 minutes of cooking.

Storage/reheating

Refrigerate: Store in airtight containers for up to 5 days.
Freeze: Freeze in single-serve portions for up to 3 months—leave space for expansion.
Reheat: Microwave or warm on the stove until hot. Add a splash of broth or water if it’s too thick.

FAQs

What makes this soup good for weight loss?

It’s low in calories yet high in fiber and volume, which promotes satiety without excess calories.

Can I use other vegetables?

Absolutely—substitute broccoli with cauliflower, swap peppers for zucchini, or add leafy greens.

Are canned beans okay?

Yes—use low-sodium canned beans, rinse well before adding to reduce sodium.

Can I omit the oil?

You can reduce to 1 Tbsp or omit, but sauté vegetables in broth to avoid sticking.

How do I make it spicier?

Add extra cayenne, red pepper flakes, or a diced jalapeño while sautéing.

Does freezing change texture?

Broccoli and zucchini soften slightly after freeze–thaw, but the soup remains tasty and nutritious.

Can I double the recipe?

Yes, and it freezes well—just use a larger pot or make in batches.

Is this soup gluten-free?

Yes—all ingredients are naturally gluten-free, just check broth and canned goods labels.

Can I prep ahead?

Yes—chop veggies and measure spices ahead. Store separately and cook within 24 hours.

Best way to serve it?

Enjoy it as a light main dish or pair with a side salad or whole-grain bread for a more substantial meal.

Conclusion

This Weight Loss Vegetable Soup is a vibrant, satisfying meal that supports healthy eating goals without sacrificing flavor. With colorful veggies, hearty beans or edamame, and warming spices, it’s comforting, filling, and supports weight-conscious living. Enjoy it fresh, warmed up, or stocked in your freezer for a convenient, wholesome option anytime.

Ezabella

Weight Loss Vegetable Soup