It's comforting, filling, nutritious and ultimately delicious. Soup is a precious gastronomical experience for any weight watcher - if prepared correctly and with the right ingredients, that is. There are plenty of soup varieties that offer nutritional value and flavor without maxing out the calorie limit.
Weight Loss Vegetable Soup Recipe (Spend With Pennies)
This Weight Loss Vegetable Soup Recipe from Spend With Pennies is a great and filling vegetable soup that features a powerful combo of cabbage, carrots, tomatoes, beans, bell peppers, broccoli and zucchini. All these vegetables are tucked in a broth flavored with herbs.
"As you would expect in a vegetable soup recipe, this is completely loaded with fresh veggies and flavor. It’s naturally low in fat and calories it’s the perfect lunch, snack or starter!"
- 1 small onion , diced
- 2 cloves garlic , minced
- 1 cup diced carrots
- 4 cups chopped cabbage (approx. 1/4 head of cabbage)
- 1 cup green beans (1″ pieces)
- 2 whole bell peppers , chopped
- 1 can (28 oz) low sodium diced tomatoes
- 6 cups low sodium beef broth
- 2 tablespoons tomato paste
- 2 bay leaves
- 1/2 teaspoon each thyme & basil
- pepper to taste
- 2 cups broccoli florets
- 2 cups sliced zucchini
Weight Loss Wonder Soup (Homemade Hooplah)
If you're looking for a weight-loss soup that is easy to pull off with minimal ingredients, you might want to try this Weight Loss Wonder Soup from Homemade Hooplah. All it takes is four vegetables - cabbage, green peppers, tomatoes and celery. This is a light soup that helps keep your waist line in check.
"No matter what diet you're on, this healthy wonder soup is perfect for a snack or even makes for an easy meal. The soup is vegetarian, gluten free, vegan, and paleo, yet still packs a great and will leave you feeling full."
- 1/2 tsp olive oil optional
- 4 large onions finely chopped (6-8 cups)
- 2 green peppers diced (2-3 cups)
- 3 large tomatoes roughly chopped (3-4 cups)
- 1 bunch celery diced (3-4 cups)
- 1 small cabbage chopped (10-12 cups)
- 3 cup water or up to 5 cups for a more watery soup
Weight Loss Vegetable Soup (Averie Cooks)
Averie Cooks has a grand recipe called Weight Loss Vegetable Soup. This soup looks like a confetti of brightly-colored vegetables. It also features a combination of herbs and spices that will surely give your body the nutritional boost that it needs. Make a big batch of this soup on a weekend, pack in individual serving zip locks and pop in the freezer for a quick, low calorie meal throughout the week.
"Mix and match with the veggies and herbs you have on hand and enjoy. If you don’t have an ingredient, don’t like something, or want to use something else instead, go for it."Ingredients:
- 3 tablespoons olive oil
- 2 cups sweet Vidalia or yellow onion, peeled and diced small (about 1 large onion)
- 1 cup celery, diced small (about 2 stalks)
- 4 garlic cloves, peeled and finely minced
- 4 cups green cabbage, sliced into thin ribbons (about 1/4 to 1/2 head depending on size)
- 1 medium/large red bell pepper, seeded, trimmed, and diced small
- 1 medium/large yellow or orange bell pepper, seeded, trimmed, and diced small
- 1 cup carrots, peeled, trimmed, and sliced thin (about 1 1/2 large carrots)
- 1 cup green beans, trimmed into 1-inch pieces (I prefer fresh but frozen may be substituted)
- 1 cup sliced mushrooms (baby portobello, white, or your favorite)
- 64 ounces (8 cups) low-sodium vegetable broth
- one 15-ounce can petite-diced tomatoes (I use low-sodium)
- 1 1/2 cups edamame or one 15-ounce cans garbanzo, cannellini, or kidney beans, drained and rinsed, optional (I use low-sodium beans)
- 3 bay leaves
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- pinch cayenne pepper, optional and to taste
- 2 to 3 teaspoons salt, or to taste
- 1 teaspoon black pepper, or to taste
- 3 cups broccoli florets
- 2 cups zucchini, diced small (about 1 1/2 large zucchini)
- 1 to 2 tablespoons lemon juice, optional (brightens up the flavor)
Ludy's Kitchen Cooking Tip:
When making vegetable soups, it's best to cut veggies into bite-sized pieces. This would make it easier to spoon out the chunks from the broth.