This vegetable soup recipe for weight loss is one of our favorites! As expected in a vegetable soup recipe, it is fully loaded with fresh vegetables and flavor.
Naturally low in fat and calories it’s the perfect lunch, snack or starter! While we eat it as a starter or lunch, to make this more of a main dish for dinner, we often add our favorite proteins.
Vegetable soup is delicious, healthy and abundant! It is easy to prepare and perfect for lunch or afternoon tea. It is bright, colorful and full of all kinds of vegetables (and you can easily replace it with the vegetables you like or have on hand).
When we try to reduce (usually in January after the holidays), we enjoy a small bowl of this vegetable soup before each meal. (And if you follow Weight Watchers, this is a 0-point soup ... a free gift and is an approved 21-day solution) or I use it as a snack to iron until dinner.
What to put in the vegetable soup :
Broth I prefer the meat broth in this soup to flavor it, you can use homemade broth or broth or vegetable broth if you prefer. Canned tomatoes (with juice) also add a lot of flavor to this recipe.
Vegetables I love adding all kinds of vegetables and everything goes in this recipe.
The cabbage in this soup adds volume and fills your belly. If you are not a cabbage fan, you can certainly replace kale or spinach. Keep in mind that kale will add more volume and that spinach will reduce slightly.
Low-carb vegetables Cabbage, beans, peppers, tomatoes, zucchini, broccoli, celery
Starch starchy foods Carrots, potatoes and sweet potatoes (may take longer to cook), corn
How to make vegetable soup :
1. Prepare the wash and chop all your vegetables. Order your vegetables for cooking time, the things that take longer are the first (such as cabbage and carrots), while things that are faster can go later (such as broccoli and zucchini).
2. Aroma Add a touch of water (or oil if desired) and sauté the onion and garlic first to flavor it. Add spices or herbs as desired.
3. Let simmer. Bring the broth to a boil, add the vegetables and cook until tender.
Slow Cooker Vegetable Soup :
Naturally low in fat and calories it’s the perfect lunch, snack or starter! While we eat it as a starter or lunch, to make this more of a main dish for dinner, we often add our favorite proteins.
Vegetable soup is delicious, healthy and abundant! It is easy to prepare and perfect for lunch or afternoon tea. It is bright, colorful and full of all kinds of vegetables (and you can easily replace it with the vegetables you like or have on hand).When we try to reduce (usually in January after the holidays), we enjoy a small bowl of this vegetable soup before each meal. (And if you follow Weight Watchers, this is a 0-point soup ... a free gift and is an approved 21-day solution) or I use it as a snack to iron until dinner.
What to put in the vegetable soup :
Broth I prefer the meat broth in this soup to flavor it, you can use homemade broth or broth or vegetable broth if you prefer. Canned tomatoes (with juice) also add a lot of flavor to this recipe.
Vegetables I love adding all kinds of vegetables and everything goes in this recipe.
The cabbage in this soup adds volume and fills your belly. If you are not a cabbage fan, you can certainly replace kale or spinach. Keep in mind that kale will add more volume and that spinach will reduce slightly.
Low-carb vegetables Cabbage, beans, peppers, tomatoes, zucchini, broccoli, celery
Starch starchy foods Carrots, potatoes and sweet potatoes (may take longer to cook), corn
How to make vegetable soup :
1. Prepare the wash and chop all your vegetables. Order your vegetables for cooking time, the things that take longer are the first (such as cabbage and carrots), while things that are faster can go later (such as broccoli and zucchini).
2. Aroma Add a touch of water (or oil if desired) and sauté the onion and garlic first to flavor it. Add spices or herbs as desired.
3. Let simmer. Bring the broth to a boil, add the vegetables and cook until tender.
Slow Cooker Vegetable Soup :
- sauté the onions and add all the ingredients to the slow cooker.
- cook over high heat for 5 hours or simmer for 8 hours or until vegetables are tender.
- cook onions using the saute function.
- add all ingredients to the instant bottle making sure not to exceed the maximum line.
- Cook at high pressure for 6 minutes, free naturally for 5 minutes. Cook longer if you prefer softer vegetables.
Making This Veggie Soup a Main Course :
If you want to make this into a main course, you can add protein like ground turkey and some grains or leftover roasted vegetables.
Proteins to add :
- leftover chicken
- ground turkey or beef
- turkey
Grains to add:
- cooked brown rice
- quinoa
- whole wheat noodles.
How to add more flavor to vegetable soup :
We love this vegetable soup and it is very tasty! Season with our favorite herbs or add Italian seasonings, but you can add whatever you want! Here are some additions to change the taste:
- replace canned tomatoes with spicy canned tomatoes
- add a few drops of hot sauce
- fresh herbs like basil or coriander
- Parmesan cheese (or a cheese crust during cooking)
- a very small amount of balsamic vinegar
- tomato paste or boil
- a touch of wine
How to freeze vegetable soup :
This recipe for vegetable soup is excellent because it can be prepared on weekends to enjoy all week and freezes well. I put it in individual portions and serve it in freezer bags.
They’re easy to take out for a quick meal or snack and perfect to heat up for a quick meal on the go. If you’re looking for something quick and healthy you’ll love this easy veggie soup recipe!
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