Nothing is better than a pot of cozy soup and this is a favorite.
Hearty and healthy, this vegetable soup recipe has a rainbow of vegetables, including carrots, cabbage and zucchini, cooked in a flavorful broth.
Naturally low in fat and calories, it’s the perfect lunch, snack, or starter!
A Feel Good Vegetable Soup Recipe
- Quick & Delicious: This veggie soup recipe is fast to prepare and it’s both delicious and healthy!
- Low Cal & Low Carb: Since it’s so veggie packed, it’s filling and low in calories (only 52 calories per 1 cup). It’s 0 points if you follow Weight Watchers, it’s low carb and keto friendly too!
- Versatile: Add the veggies listed below or your own favorite vegetables.
Ingredients in Vegetable Soup
This is the ultimate soup for any kind of add-in. It will still turn out perfect!
Broth or Stock – We use either beef broth or chicken broth but you can use any homemade stock or broth or vegetable broth if you prefer.
Veggies – A variety of vegetables make this soup fun and flavorful. The cabbage adds bulk and fills your belly. If you’re not a fan of cabbage, you can most certainly substitute kale or spinach. Keep in mind that kale will add more bulk and spinach will shrink down quite a bit.
- Low Carb Veggies: Cabbage, beans, cauliflower, bell peppers, tomatoes, zucchini, broccoli, celery
- Starchy Veggies: Carrots, potatoes or sweet potatoes (may need longer to cook), corn, green peas.
Add your favorite seasonings. Minced garlic, bay leaves, fresh thyme, and basil add a subtle flavor to the soup that complements the vegetables. Optional additions include red pepper flakes or a squeeze of lemon juice.
More Soup-er Add-Ins
Homemade vegetable soup is so versatile!
- Protein: Add fresh or leftover proteins like chicken, ground beef, or sausage.
- Legumes: Keep it vegetarian and add white beans, chickpeas, or your favorite cooked/canned beans.
- Grains: Hearty grains like barley or pasta like rotini, shells, or fun bowties will also make this a new dish every time!
How to Make Vegetable Soup
Homemade vegetable soup is perfect for make-ahead lunches or batch cooking. I learned to make this healthy soup recipe years ago and it’s always a staple in our kitchen.
- Cook garlic & onion according to the recipe below.
- Cook the firmer vegetables until tender. Add the broth and seasonings.
- The softer vegetables and & simmer. Remove bay leaves before serving.
Serving Suggestion: Serve soup with a sprinkle of fresh parmesan cheese or a small dollop of sour cream or Greek yogurt.
Storing Veggie Soup
If you’re trying to cut calories it’s perfect to have in your fridge ready to enjoy when you need a healthy snack or a quick meal!
This soup reheats well so mix up a big batch and enjoy it throughout the week!
Keep vegetable soup in an air-tight container in the refrigerator for up to 4 days. Freeze chilled soup in zippered bags or a freezer-safe container for up to 4 months. Reheat or thaw directly on the stovetop.
More Veggie Packed Soups
Did you make this Vegetable Soup? Be sure to leave a rating and a comment below!
Vegetable Soup Recipe
Equipment
Ingredients
- 1 teaspoon olive oil or butter
- 1 small onion diced
- 2 cloves garlic minced
- 4 cups chopped cabbage approx. ¼ head of cabbage
- 1 cup diced carrots
- 1 cup green beans cut into 1″ pieces
- 2 bell peppers red, yellow, or green, chopped
- 2 cups cauliflower florets or broccoli florets
- 28 ounces canned diced tomatoes with juice
- 6 cups low sodium beef broth
- 2 tablespoons tomato paste
- 2 bay leaves
- ½ teaspoon dried thyme leaves
- ½ teaspoon dried basil
- black pepper to taste
- 2 cups sliced zucchini
Instructions
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In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until slightly softened, about 3 minutes.
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Add the cabbage, carrots, & green beans and cook for an additional 5 minutes.
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Stir in bell peppers, cauliflower, undrained tomatoes, broth, tomato paste, bay leaves, and seasonings. Bring to a boil over medium-high heat and then reduce to a simmer and cook for 8 to 10 minutes.
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Add in zucchini, simmer an additional 5 minutes or until softened.
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Remove bay leaves before serving.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Lunch, Main Course, Soup
Cuisine American
Diet Vegetarian
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This is NOT medical advice. This recipe is provided for informational purposes and enjoyment only. Eating this soup doesn’t guarantee weight loss. Before starting any weight loss program, be sure to consult your doctor.
NOTE: Nutritional information is auto-generated and is based on the quantities, amounts, and brands of products I used in this recipe. Actual amounts may vary based on your preparation and the products used. For informational purposes only, this is not medical information or advice.
Thanks for a great soup recipe. I love to eat this with some shredded cheese and a dollop of sour cream.
Very tasty and love the versatility of the soup, I can’t stop eating it. This will be a staple in my home.
This was delicious!
Looks great! At what point would I add dried navy beans?
Thanks.
Hannah
Hi Hannah, you will need to precook the navy beans and then you can add them in step 3 to ensure they are heated thoroughly in the soup.
I don’t typically leave reviews, just because I’m so busy with my kids, dogs, and job. But. This. Recipe. Is. AMAZING. I added a bunch of Italian seasoning at the end, just because we wanted a bit more of a kick, but other than that, it was absolutely incredible. Someone told me this was the best soup they’d ever had!! So thank you so much!!
delish. I didn’t use green/red peppers.
My husband likes highly spiced food so in place of the broth he uses Spicy V8 juice and Rotel- takes it to a spicier level!
That sounds delicious, Eva! Thank you for sharing.
This recipe for Vegetable Soup has to be the best vegetable soup I have ever made. In fact, only have 1 cup of the soup left. Next time will double the recipe. Followed directions, however, did not have cabbage; cauliflower; nor zucchini. So used what veggies I had on hand. One half pkg of frozen mixed veggies,; diced celery; frozen baby spinach, 6 cups of Vegetable Broth and the Italian Seasonings, 3 dashes of hot sauce, and 1/4 cup of Pastina. Because family member and tomatoes do not agree, only used 2 tablespoons of tomato paste. That individual loved the soup and ate 2 bowls of it. DELICIOUS! Thanks Holly for sharing your recipe.