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!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

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)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and minced garlic to the pot. Sauté for 3-4 minutes until the onion becomes translucent and fragrant.

Step 3

Stir in the diced carrots and sliced celery. Cook for another 5 minutes, stirring occasionally.

Step 4

Add the diced zucchini, green beans, and shredded cabbage. Cook for 2-3 minutes to let the vegetables start to sweat.

Step 5

Pour in the canned diced tomatoes (with their juices) and the vegetable broth.

Step 6

Add the bay leaf, dried thyme, dried oregano, salt, and black pepper. Stir to combine.

Step 7

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.

Step 8

Remove the bay leaf and stir in the baby spinach. Cook for another 2 minutes, until the spinach wilts.

Step 9

Taste and adjust seasoning with more salt or pepper if needed.

Step 10

Ladle the soup into bowls and garnish with chopped fresh parsley, if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	(2647.2g)

Amount per serving	% Daily Value*
Calories	1087.5

Total Fat 40.6g	0%
Saturated Fat 8.1g	0%
Polyunsaturated Fat 9.1g
Cholesterol 8.2mg	0%
Sodium 5319.0mg	0%
Total Carbohydrate 155.1g	0%
Dietary Fiber 43.3g	0%
Total Sugars 56.5g
Protein 40.0g	0%

Vitamin D 0IU	0%
Calcium 640.3mg	0%
Iron 16.4mg	0%
Potassium 5242.5mg	0%

*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.

Source of Calories

Fat: 31.9%

Protein: 14.0%

Carbs: 54.1%