Description
Looking for a hearty, low-calorie, and nutritious meal? This vegetable soup recipe is packed with fresh vegetables, full of flavor, and easy to make. Perfect for lunch, dinner, or as a starter, it’s naturally low in fat and calories while providing fiber and essential vitamins. With just 40 minutes from start to finish, this recipe makes 12 servings, ideal for families or meal prep.
Ingredients
- 1 teaspoon olive oil or butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chopped green cabbage (approximately ¼ head)
- 1 cup diced carrot
- 1 cup green beans, cut into 1-inch pieces
- 2 bell peppers (red, yellow, or green), chopped
- 2 cups cauliflower florets or broccoli florets
- 28 ounces canned diced tomatoes with juices (1 can)
- 6 cups reduced sodium beef broth
- 2 tablespoons tomato paste
- 2 bay leaves
- ½ teaspoon dried thyme leaves
- ½ teaspoon dried basil
- Black pepper to taste
- 2 cups sliced zucchini
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and minced garlic; cook until slightly softened, about 3 minutes.
- Add cabbage, carrots, and green beans; cook an additional 5 minutes.
- Stir in bell peppers, cauliflower, undrained tomatoes, broth, tomato paste, bay leaves, thyme, basil, and black pepper.
- Bring to a boil, then reduce to a simmer and cook for 8–10 minutes.
- Add zucchini and simmer for another 5 minutes or until all vegetables are tender.
- Remove bay leaves before serving.
Notes
- Serve hot as a light lunch, side dish, or appetizer.
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 3 months in freezer-safe containers.
- Reheat on stovetop or microwave before serving.