Healthy Vegetable Soup for Weight Loss Support
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 2 stalks celery chopped
- 2 medium carrots sliced
- 1 medium zucchini chopped
- 1 cup green beans cut
- 1 can 400g diced tomatoes
- 6 cups vegetable broth low-sodium
- 2 cups chopped cabbage
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ¼ teaspoon cayenne optional
- Salt to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in large pot over medium heat.
- Add onion, celery, and carrots. Cook 5 minutes.
- Add garlic. Cook 30 seconds.
- Add zucchini, green beans, and cabbage. Stir.
- Add tomatoes and broth.
- Add all herbs and spices.
- Bring to a boil.
- Reduce heat to medium-low. Cover.
- Simmer 20 to 25 minutes until vegetables are tender.
- Taste and add salt if needed.
- Serve hot garnished with parsley.
- Store leftovers for up to 5 days.
Notes
- Cut vegetables evenly for uniform cooking
- Do not overcook — vegetables should be tender not mushy
- Use low-sodium broth to control salt
- Make big batches for meal prep
- Add protein like chicken or beans for more staying power
- Soup tastes better the next day
- Use cooking spray instead of oil to reduce calories further
- Change vegetables each time to avoid boredom
- Freezes well for up to 3 months
- No single food causes weight loss — use as part of healthy eating plan