Low Carb Hearty Vegetable Soup
Warm up with a bowl of Low Carb Hearty Vegetable Soup, a wholesome, flavor-packed dish that's as nourishing as it is satisfying. Bursting with fresh vegetables like zucchini, green beans, cabbage, and mushrooms, this soup delivers a comforting medley of textures and savory goodness. Seasoned with aromatic Italian herbs, garlic, and a hint of black pepper, it's a low-carb, high-nutrition meal perfect for weight watchers, keto enthusiasts, or anyone seeking a lighter, healthier option. Ready in under an hour, this one-pot recipe is ideal for busy weeknights or meal prep, serving six generous portions. Garnished with a sprinkle of fresh parsley, it's a vibrant, hearty hug in a bowl that will keep you coming back for seconds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tbsp olive oil
- 1 medium onion (chopped)
- 3 units garlic cloves (minced)
- 2 stalks celery stalks (chopped)
- 1 large carrot (chopped)
- 1 medium zucchini (chopped)
- 1 cup green beans (trimmed and chopped)
- 2 cups cabbage (shredded)
- 1 cup mushrooms (sliced)
- 14.5 oz diced tomatoes (canned, with juices)
- 4 cups vegetable broth
- 1 unit bay leaf
- 1 tsp Italian seasoning
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup parsley (chopped, for garnish)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and sauté for another minute until fragrant.
Add the celery and carrot to the pot, and cook for 5 minutes, stirring occasionally.
Add the chopped zucchini, green beans, shredded cabbage, and sliced mushrooms. Stir well to combine.
Pour in the can of diced tomatoes with their juices and the vegetable broth.
Add the bay leaf, Italian seasoning, salt, and black pepper to the pot. Stir to combine.
Bring the soup to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the pot partially, and let it simmer for 25-30 minutes until the vegetables are tender.
Remove the bay leaf and adjust seasoning with more salt and pepper if needed.
Serve the soup hot, garnished with chopped parsley.
Nutrition Facts
Calories |
944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5534 mg | 241% | |
| Total Carbohydrate | 131.3 g | 48% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 51.8 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 531 mg | 41% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 4615 mg | 98% | |
*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.
