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Vegetable Soup

Low in calories, but big on color, texture, and flavor, homemade veggie soup can be made with fresh, frozen, or canned vegetables or a mix of all three.

Also called ‘weight loss soup’ vegetable soup has appeared in many women’s magazines over the years for its easy, economical preparation, versatility, and great flavor.


½ onion diced

2 cloves garlic minced

4 cups cabbage chopped, approximately ¼ head of cabbage

1 cup carrots diced

1 cup green beans cut into 1″ pieces

2 bell peppers chopped

28 ounces diced tomatoes low sodium (undrained), 1 large can

6 cups of veggie broth (low sodium)

2 tablespoons tomato paste

½ teaspoon thyme leaves

½ teaspoon dried basil

½ teaspoon oregano

½ teaspoon pepper or to taste

2 cups broccoli florets

2 cups zucchini sliced


🥦 In a large pot, over medium heat, cook onion and garlic for 3-4 minutes, or until slightly softened but not browned.

🥦 Add cabbage, carrots, and green beans and cook for 5 minutes.

🥦 Add bell peppers, tomatoes, broth, tomato paste, thyme, basil, oregano, and pepper and stir to combine. Once the soup reaches a boil, reduce heat to a simmer and cook for 6-7 minutes.

🥦 Stir in broccoli and zucchini and simmer for 5 minutes or until tender.

This recipe is from Our Zesty Life.


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