Name: Satisfying & Slimming Garden Vegetable Soup for Weight Loss
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 large onion, chopped; 2 carrots, peeled and diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 teaspoon dried oregano; 1/2 teaspoon dried basil; 1 (14.5 ounce) can diced tomatoes, undrained; 6 cups low-sodium vegetable broth; 1 cup chopped green cabbage; 1 cup chopped zucchini; 1 cup chopped bell peppers (any color); 1/2 cup green beans, trimmed and cut into 1-inch pieces; 1/2 cup frozen peas; Salt and freshly ground black pepper to taste; Fresh parsley, chopped, for garnish (optional)

Description

A hearty and low-calorie vegetable soup packed with nutrients to support your weight loss journey. This easy-to-make soup is perfect for a healthy meal or meal prep.

Ingredients

Scale

1 tablespoon olive oil
1 large onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 (14.5 ounce) can diced tomatoes, undrained
6 cups low-sodium vegetable broth
1 cup chopped green cabbage
1 cup chopped zucchini
1 cup chopped bell peppers (any color)
1/2 cup green beans, trimmed and cut into 1-inch pieces
1/2 cup frozen peas
Salt and freshly ground black pepper to taste
Fresh parsley, chopped, for garnish (optional)

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Instructions

Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
Stir in minced garlic, dried oregano, and dried basil. Cook for an additional minute until fragrant.
Pour in the diced tomatoes (with their juice) and low-sodium vegetable broth. Bring the mixture to a boil.
Reduce the heat to low, cover, and let the soup simmer for 15 minutes to allow the flavors to meld.
Add the chopped cabbage, zucchini, bell peppers, and green beans to the pot. Continue to simmer, covered, for another 10-15 minutes, or until all the vegetables are tender-crisp.
Stir in the frozen peas and cook for 2-3 minutes, just until they are heated through.
Season the soup with salt and freshly ground black pepper to taste. Adjust seasonings as needed.
Ladle the hot soup into bowls. Garnish with fresh chopped parsley, if desired, and serve immediately.

Notes

This soup is excellent for meal prepping. Store in airtight containers in the refrigerator for up to 4 days.
Feel free to add other low-calorie vegetables like spinach, kale, or cauliflower.

Prep Time: 15 min
Cook Time: 35 min
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 120
Sugar: 8g
Sodium: 400mg
Fat: 3g
Saturated Fat: 0.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 6g
Protein: 4g
Cholesterol: 0mg