Are you ready for a Weight Loss Vegetable Soup that’s super flavorful and ready in less than 30 minutes? This soup is a great way to say goodbye to fad diets like the cabbage soup diet while still eating your way to a healthier, skinnier you! This soup is packed full of nutrient-dense vegetables to provide you with balanced nutrition in a fiber-rich package, helping you stay fuller for longer.
There’s so much to love about this soup. It’s super quick and easy to pull together, thanks to a secret ingredient that helps us develop a lot of flavor in a short period of time. Don’t worry; we’ll tell you the secret in just a moment! We’re also pretty thrilled that each serving has only 111 calories, so this soup fits in perfectly with any low-calorie diet. It also happens to be Whole30 and paleo-friendly, and it has zero Weight Watchers SmartPoints!
Great Soup Doesn’t Have To Simmer All Day
We’re all used to soup recipes that require a slow cooker or a stovetop simmering for hours and hours. That works to develop a lot of flavor, but it doesn’t do much in the way of texture. For thick and hearty vegetable stews, I actually prefer the shorter cooking of this Weight Loss Vegetable Soup.
The reason we don’t have to cook this soup for a long time is because of the tomato paste. Tomato paste is like a concentrated flavor bomb for soups and sauces! You have to cook tomatoes for hours to make a paste, and that’s why adding a few tablespoons to this soup works. It deepens the flavor of the soup without sacrificing the texture of the vegetables.
You’ll love the way the sweet bell peppers and savory tomatoes combine with the crunchy cabbage. Since the soup only cooks for 15 minutes, these vegetables continue to maintain their shape and form. That helps this soup satisfy your taste buds and keep you feeling fuller for much longer!
Choosing the Right Vegetable Broth
If you have time, you should absolutely make your own vegetable broth. It can be made in the slow cooker or Instant Pot using nothing more than your saved vegetable scraps! Making it yourself helps you control the sodium content, but we get it that not everyone has time to make broth from scratch.
When you’re at the store, make sure to select no sodium or low sodium vegetable broth. Many veggie broth producers add a ton of salt to make it taste better, which doesn’t sound very healthy to me! In addition to being bad for your heart health, all that added sodium can make you feel bloated, too.
Our favorite brand is Imagine Organic Low Sodium No Chicken Broth. It doesn’t have any fat, and they don’t add MSG to make the broth taste better, either. We also love that they use all organic ingredients, which is the way we would make it at home if we had the time!
Yield: 4 servings | Serving Size: about 1 1/2 cups | Calories: 111 | Total Fat: 1 g | Saturated Fat: 0 g | Carbohydrates: 25 g | Fiber: 10 g | Sugar: 14 g | Protein: 5 g | Cholesterol: 0 mg | Sodium: 205 mg | Smart Points (Freestyle): 0
- 1 yellow onion, diced small
- 2 cups carrots, peeled and diced small
- 1 cup celery, diced small
- 3 cloves garlic, minced
- 2 green bell peppers, diced small
- 1/4 cup water
- 6 cups vegetable stock or broth
- 2 (15 ounce) can diced tomatoes
- 4 cups green cabbage, chopped
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme (not ground)
- 2 teaspoons dried oregano (not ground)
- 1 teaspoon dried basil
- In a large soup pot on medium high heat, add the onions, carrots, celery , garlic, and bell peppers. Cook for about 3 minutes and add the water to help soften the vegetables.
- Stir in the vegetable stock and diced tomatoes and bring to a boil. Once boiling, add the remaining ingredients and reduce to a simmer. Cover and simmer for 10 to 15 minutes. Serve hot.