Marmie's No Cabbage Fat Burning Soup

Transform your meal plan with Marmie's No Cabbage Fat Burning Soup – a delicious, vegetable-packed recipe designed to provide big nutrition with minimal calories. This hearty soup skips the cabbage in favor of a colorful medley of fresh ingredients like zucchini, carrots, green beans, and red bell pepper, simmered in a flavorful, low-sodium vegetable broth. Seasoned with aromatic garlic, Italian herbs, and a touch of red pepper flakes for optional heat, this soup delivers rich flavor without weighing you down. Perfect for meal prep or as a light, filling dinner, this low-calorie recipe is ready in under an hour and brimming with essential vitamins and fiber. Serve it up hot as a cozy, healthy choice for weight-conscious eaters on the go!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 3 cloves garlic cloves, minced
• 3 medium celery stalks, chopped
• 3 medium carrots, peeled and sliced
• 1 medium zucchini, diced
• 1 cup green beans, trimmed and halved
• 1 medium red bell pepper, chopped
• 14.5 ounces diced tomatoes, canned
• 6 cups low-sodium vegetable broth
• 2 cups baby spinach leaves
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon Italian seasoning
• 0.5 teaspoon ground black pepper
• 0.25 teaspoon red pepper flakes (optional)
• 0.5 teaspoon salt

Directions

Step 1

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

Step 2

Add the chopped onion and sauté for 3-4 minutes until translucent.

Step 3

Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.

Step 4

Add the celery, carrots, zucchini, green beans, and red bell pepper to the pot. Sauté the vegetables for 5-7 minutes, stirring occasionally.

Step 5

Pour in the diced tomatoes and vegetable broth. Stir to combine.

Step 6

Season the soup with the Italian seasoning, black pepper, red pepper flakes (if using), and salt. Stir well.

Step 7

Bring the soup to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until all the vegetables are tender.

Step 8

Stir in the baby spinach leaves and let them wilt for 2-3 minutes.

Step 9

Remove the pot from heat and mix in the fresh parsley.

Step 10

Taste the soup and adjust the seasoning as needed.

Step 11

Serve hot and enjoy as a nourishing, low-calorie meal option.

Nutrition Facts

Serving size	(2666.1g)

Amount per serving	% Daily Value*
Calories	632.5

Total Fat 30.6g	0%
Saturated Fat 5.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2798.5mg	0%
Total Carbohydrate 81.3g	0%
Dietary Fiber 20.9g	0%
Total Sugars 37.2g
Protein 13.5g	0%

Vitamin D 0IU	0%
Calcium 432.1mg	0%
Iron 8.8mg	0%
Potassium 3976.9mg	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: 42.1%

Protein: 8.2%

Carbs: 49.7%