Low Calorie Vegetable Soup
Light, nourishing, and bursting with flavor, this Low Calorie Vegetable Soup is the perfect recipe to satisfy your comfort food cravings without any guilt. Packed with a vibrant array of fresh veggies like zucchini, cabbage, and green beans, this soup is simmered in a seasoned vegetable broth infused with garlic, thyme, and oregano for an irresistible depth of flavor. Ready in just 45 minutes, this easy, one-pot meal is low in calories but high in nutrition and taste, making it ideal for healthy eating. Whether served as a wholesome lunch or paired with crusty bread for dinner, this vegan-friendly soup is a satisfying, heartwarming option that won't weigh you down. Perfect for meal prep, reheats beautifully, and can be customized with your favorite veggies—healthy eating just got a delicious upgrade!
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, diced
- 2 stalks celery stalks, sliced
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 2 cups cabbage, shredded
- 14.5 ounces canned diced tomatoes
- 6 cups vegetable broth
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups baby spinach
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and minced garlic to the pot. Sauté for 3-4 minutes until the onion becomes translucent and fragrant.
Stir in the diced carrots and sliced celery. Cook for another 5 minutes, stirring occasionally.
Add the diced zucchini, green beans, and shredded cabbage. Cook for 2-3 minutes to let the vegetables start to sweat.
Pour in the canned diced tomatoes (with their juices) and the vegetable broth.
Add the bay leaf, dried thyme, dried oregano, salt, and black pepper. Stir to combine.
Bring the soup to a boil, then reduce the heat to a simmer. Cover and let cook for 15-20 minutes, until the vegetables are tender.
Remove the bay leaf and stir in the baby spinach. Cook for another 2 minutes, until the spinach wilts.
Taste and adjust seasoning with more salt or pepper if needed.
Ladle the soup into bowls and garnish with chopped fresh parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5319 mg | 231% | |
| Total Carbohydrate | 155.1 g | 56% | |
| Dietary Fiber | 43.3 g | 155% | |
| Total Sugars | 56.5 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 640 mg | 49% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 5242 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
