This Weight Loss Vegetable Soup is a hearty, flavorful, and nutrient-rich recipe that’s perfect for anyone looking to eat clean and feel great. Packed with fresh vegetables like cabbage, carrots, green beans, broccoli, and zucchini, this soup is light on calories but big on flavor. The savory tomato broth, infused with herbs like thyme and basil, makes every spoonful warm, satisfying, and deeply comforting. Whether you’re on a health journey, following a low-calorie plan, or just want a cozy, wholesome meal, this easy vegetable soup is your go-to recipe!

Why You’ll Love This Recipe

You’ll love this vegetable detox soup because it’s low-calorie, nutrient-dense, and incredibly filling, making it perfect for meal prep or clean eating goals. It’s loaded with fiber, vitamins, and minerals that help support metabolism and digestion while keeping you full and energized. This soup is naturally gluten-free, dairy-free, and vegan, yet it delivers a rich, savory flavor that even non-vegetarians adore. Plus, it’s easy to make in large batches — ideal for busy weeks or a comforting reset after indulgent meals.

Weight Loss Vegetable Soup

Weight Loss Vegetable Soup is more than just a light meal — it’s a comforting bowl of goodness that nourishes your body and fuels your day. This wholesome soup combines a colorful mix of garden-fresh vegetables simmered in a seasoned tomato broth that’s both hearty and refreshing. It’s the kind of recipe that makes you feel good inside and out, offering warmth, flavor, and nutrition in every bite.

What makes this soup stand out is how incredibly satisfying it is despite being low in calories. Each ingredient plays an important role — carrots and cabbage add natural sweetness, green beans and broccoli bring texture and crunch, and zucchini adds a delicate flavor that soaks up the savory broth beautifully. Together, they create a perfectly balanced soup that’s both light and hearty.

This soup has become a staple for healthy meal prep, especially for those looking to shed a few pounds or simply add more vegetables to their diet. The best part? It’s completely customizable. You can adjust the herbs, add extra spice, or even toss in protein like shredded chicken or tofu for a more filling version — it’s versatile enough to suit any taste or lifestyle.

The broth is the heart of this recipe — a flavorful blend of low-sodium beef stock, diced tomatoes, and tomato paste, seasoned with basil, thyme, and bay leaves. As the soup simmers, these ingredients meld together, creating a rich depth of flavor that feels indulgent even though it’s guilt-free.

Another reason this soup shines is its simplicity. It uses basic ingredients you probably already have in your kitchen, and it comes together in under an hour. It’s a great way to clean out the fridge while creating something wholesome and delicious that lasts for days.

Nutritionally, this soup checks all the boxes. It’s loaded with antioxidants, fiber, and vitamins A and C from the vegetables, while the broth keeps it light and hydrating. It’s the perfect meal to enjoy after workouts, during detox periods, or simply as a cozy dinner when you want something nourishing.

This recipe is also budget-friendly, making it ideal for families or anyone looking to eat healthy without spending too much. You can easily double the batch and freeze portions for later — it reheats beautifully and tastes even better the next day as the flavors develop.

If you’re craving a soup that’s both comforting and cleansing, this Weight Loss Vegetable Soup is exactly what you need. It’s vibrant, flavorful, and easy to make — a perfect balance of taste and nutrition that will leave you feeling refreshed and satisfied.

Whether you enjoy it as a light lunch, a side dish, or a full meal, this soup is sure to become one of your healthy favorites.

Servings & Time

• Servings: 6

• Prep Time: 10 minutes

• Cook Time: 35 minutes

• Total Time: 45 minutes

Ingredients

• 1 tablespoon olive oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 4 cups chopped cabbage (about ¼ medium head)

• 1 cup diced carrots

• 1 cup green beans, trimmed and cut into 1-inch pieces

• 1 red or yellow bell pepper, chopped

• 2 cups broccoli florets

• 2 cups sliced zucchini

• 1 can (28 oz) low-sodium diced tomatoes, with juice

• 6 cups low-sodium beef broth (or vegetable broth for vegan)

• 2 tablespoons tomato paste

• 2 bay leaves

• ½ teaspoon dried thyme

• ½ teaspoon dried basil

• Salt and black pepper, to taste

Instructions

1. Sauté the aromatics: Heat olive oil in a large soup pot over medium heat. Add the onion and garlic, and cook until softened and fragrant, about 3–4 minutes.

2. Add vegetables: Stir in carrots, cabbage, green beans, bell peppers, broccoli, and zucchini. Sauté for another 5 minutes to bring out their flavor.

3. Add liquids and seasoning: Pour in the diced tomatoes, tomato paste, and beef broth. Stir well, then add thyme, basil, bay leaves, salt, and pepper.

4. Simmer: Bring the mixture to a boil, then reduce the heat and let it simmer for 25–30 minutes, or until all vegetables are tender.

5. Adjust seasoning: Taste and adjust salt, pepper, or herbs as needed. Remove the bay leaves before serving.

6. Serve: Ladle into bowls and enjoy warm, topped with fresh herbs if desired.

Tips

• Storage: Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.

• Add protein: Stir in shredded chicken, beans, or tofu for extra protein.

• Spice it up: Add crushed red pepper flakes or hot sauce for a spicy kick.

• Use fresh herbs: Add chopped parsley or dill right before serving for brightness.