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Active Time:45 minsAdditional Time:15 minsTotal Time:1 hrServings:8Yield:8 servingsJump to Nutrition Facts
Active Time:45 minsAdditional Time:15 minsTotal Time:1 hrServings:8Yield:8 servings
Active Time:45 mins
Active Time:
45 mins
Additional Time:15 mins
Additional Time:
15 mins
Total Time:1 hr
Total Time:
1 hr
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Jump to recipe
A big bowl of thisVegetable Weight-Loss Soupwill leave you satisfied for hours without a ton of calories, which can help keep your weight in check. Even if weight loss isn’t your goal, this recipe is an easy way to get your vegetable servings for the day. With the variety of ingredients, you’ll get plenty of nutrients to boost immunity and support a healthy diet. Once this one-pot meal is prepped, it can be enjoyed for several days either straight from the fridge or frozen to make it last a little longer. Learn how to make it below, and don’t forget to try our suggestions for easy variations.
How to Make Vegetable Weight-Loss Soup
1. Prep the Ingredients
Before you begin cooking, clean and chop all of the vegetables. Having them prepared and ready to go will streamline the cooking process.
2. Cook the Hearty Vegetables
You’ll need a large pot, such as a Dutch oven, for making this soup. Using a cooking vessel that’s too small will slow the cooking time, so make sure you use something big, with plenty of surface area. Heat the oil, then add the onion, carrots, celery, green beans and garlic. Cook and stir often until the vegetables are softened, which should take about 10 minutes.
3. Add the Broth and Simmer
Pour in the broth and bring the mixture to a boil. Turn the heat down so that the mixture is just simmering. Simmering the vegetables in the broth will soften them further, without browning them.
4. Add the Remaining Ingredients
The final ingredients, specifically the beans, kale, zucchini and tomatoes, only need to be warmed up, so they’re added toward the end, along with the vinegar, salt and pepper. Cook for 10 minutes or just long enough to soften the zucchini and kale.
5. Finish with Pesto
Portion the soup into bowls and, if desired, add a bit of pesto. The pesto adds an herbaceous element to the dish and an additional boost of flavor, thanks to the garlic.
Best Variations to Try
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Photographer: Antonis Achilleos, Prop Stylist: Kay Clarke, Food Stylist: Emily Nabors Hall
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil1mediumonion, chopped2mediumcarrots, chopped2stalkscelery, chopped12ouncesfresh green beans, cut into 1/2-inch pieces2clovesgarlic, minced8cupsno-salt-added chicken broth or low-sodium vegetable broth2(15 ounce) canslow-sodium cannellini or other white beans, rinsed4cupschopped kale2mediumzucchini, chopped4Roma tomatoes, seeded and chopped2teaspoonsred-wine vinegar¾teaspoonsalt½teaspoonground pepper8teaspoonsprepared pesto
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil
1mediumonion, chopped
2mediumcarrots, chopped
2stalkscelery, chopped
12ouncesfresh green beans, cut into 1/2-inch pieces
2clovesgarlic, minced
8cupsno-salt-added chicken broth or low-sodium vegetable broth
2(15 ounce) canslow-sodium cannellini or other white beans, rinsed
4cupschopped kale
2mediumzucchini, chopped
4Roma tomatoes, seeded and chopped
2teaspoonsred-wine vinegar
¾teaspoonsalt
½teaspoonground pepper
8teaspoonsprepared pesto
DirectionsHeat oil in a large pot over medium-high heat. Add onion, carrots, celery, green beans and garlic. Cook, stirring frequently, until the vegetables begin to soften, about 10 minutes.Photographer: Antonis Achilleos, Prop Stylist: Kay Clarke, Food Stylist: Emily Nabors HallAdd broth and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the vegetables are soft, about 10 minutes more.Photographer: Antonis Achilleos, Prop Stylist: Kay Clarke, Food Stylist: Emily Nabors HallAdd white beans, kale, zucchini, tomatoes, vinegar, salt and pepper. Increase heat to return to a simmer; cook until the zucchini and kale have softened, about 10 minutes.Photographer: Antonis Achilleos, Prop Stylist: Kay Clarke, Food Stylist: Emily Nabors HallTop each serving of soup with 1 teaspoon pesto.EquipmentLarge potFrequently Asked QuestionsIt can be! We use either no-salt-added chicken broth or low-sodium vegetable broth in the recipe, but if you want a vegetarian soup, use vegetable, “no-chicken” or mushroom broth. “No-chicken” broth is a vegetarian broth with a hearty, rich flavor and light golden color. It can be found with the soups in the natural-foods section of most supermarkets. Finally, top the soup with your favorite brand ofvegan pestoor make your ownbasil pestousingnutritional yeastinstead of Parmigiano-Reggiano cheese.We cook this vegetable soup on the stovetop, but a slow cooker comes in handy for busy days. Check out theslow-cooker versionof this healthy soup.Yes, you can! Prepare the soup through Step 3 and refrigerate it in an airtight container for up to 5 days or portion the soup into freezer containers or bags and freeze for up to 6 months. Top with pesto just before serving.Anything you serve with this soup will naturally add calories, so keep that in mind. A salad is an obvious pairing if you want even more vegetables and a bit of crunch. We also offer a variety oflow-calorie bread and savory muffin recipeswith smaller portion sizes in mind. Another consideration is to serve this soup before an entrée so it will fill you up and you won’t be inclined to overeat.
Directions
Heat oil in a large pot over medium-high heat. Add onion, carrots, celery, green beans and garlic. Cook, stirring frequently, until the vegetables begin to soften, about 10 minutes.Photographer: Antonis Achilleos, Prop Stylist: Kay Clarke, Food Stylist: Emily Nabors HallAdd broth and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the vegetables are soft, about 10 minutes more.Photographer: Antonis Achilleos, Prop Stylist: Kay Clarke, Food Stylist: Emily Nabors HallAdd white beans, kale, zucchini, tomatoes, vinegar, salt and pepper. Increase heat to return to a simmer; cook until the zucchini and kale have softened, about 10 minutes.Photographer: Antonis Achilleos, Prop Stylist: Kay Clarke, Food Stylist: Emily Nabors HallTop each serving of soup with 1 teaspoon pesto.EquipmentLarge potFrequently Asked QuestionsIt can be! We use either no-salt-added chicken broth or low-sodium vegetable broth in the recipe, but if you want a vegetarian soup, use vegetable, “no-chicken” or mushroom broth. “No-chicken” broth is a vegetarian broth with a hearty, rich flavor and light golden color. It can be found with the soups in the natural-foods section of most supermarkets. Finally, top the soup with your favorite brand ofvegan pestoor make your ownbasil pestousingnutritional yeastinstead of Parmigiano-Reggiano cheese.We cook this vegetable soup on the stovetop, but a slow cooker comes in handy for busy days. Check out theslow-cooker versionof this healthy soup.Yes, you can! Prepare the soup through Step 3 and refrigerate it in an airtight container for up to 5 days or portion the soup into freezer containers or bags and freeze for up to 6 months. Top with pesto just before serving.Anything you serve with this soup will naturally add calories, so keep that in mind. A salad is an obvious pairing if you want even more vegetables and a bit of crunch. We also offer a variety oflow-calorie bread and savory muffin recipeswith smaller portion sizes in mind. Another consideration is to serve this soup before an entrée so it will fill you up and you won’t be inclined to overeat.
Heat oil in a large pot over medium-high heat. Add onion, carrots, celery, green beans and garlic. Cook, stirring frequently, until the vegetables begin to soften, about 10 minutes.
Add broth and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the vegetables are soft, about 10 minutes more.
Add white beans, kale, zucchini, tomatoes, vinegar, salt and pepper. Increase heat to return to a simmer; cook until the zucchini and kale have softened, about 10 minutes.
Top each serving of soup with 1 teaspoon pesto.
Equipment
Large pot
Frequently Asked QuestionsIt can be! We use either no-salt-added chicken broth or low-sodium vegetable broth in the recipe, but if you want a vegetarian soup, use vegetable, “no-chicken” or mushroom broth. “No-chicken” broth is a vegetarian broth with a hearty, rich flavor and light golden color. It can be found with the soups in the natural-foods section of most supermarkets. Finally, top the soup with your favorite brand ofvegan pestoor make your ownbasil pestousingnutritional yeastinstead of Parmigiano-Reggiano cheese.We cook this vegetable soup on the stovetop, but a slow cooker comes in handy for busy days. Check out theslow-cooker versionof this healthy soup.Yes, you can! Prepare the soup through Step 3 and refrigerate it in an airtight container for up to 5 days or portion the soup into freezer containers or bags and freeze for up to 6 months. Top with pesto just before serving.Anything you serve with this soup will naturally add calories, so keep that in mind. A salad is an obvious pairing if you want even more vegetables and a bit of crunch. We also offer a variety oflow-calorie bread and savory muffin recipeswith smaller portion sizes in mind. Another consideration is to serve this soup before an entrée so it will fill you up and you won’t be inclined to overeat.
Frequently Asked Questions
It can be! We use either no-salt-added chicken broth or low-sodium vegetable broth in the recipe, but if you want a vegetarian soup, use vegetable, “no-chicken” or mushroom broth. “No-chicken” broth is a vegetarian broth with a hearty, rich flavor and light golden color. It can be found with the soups in the natural-foods section of most supermarkets. Finally, top the soup with your favorite brand ofvegan pestoor make your ownbasil pestousingnutritional yeastinstead of Parmigiano-Reggiano cheese.
We cook this vegetable soup on the stovetop, but a slow cooker comes in handy for busy days. Check out theslow-cooker versionof this healthy soup.
Yes, you can! Prepare the soup through Step 3 and refrigerate it in an airtight container for up to 5 days or portion the soup into freezer containers or bags and freeze for up to 6 months. Top with pesto just before serving.
Anything you serve with this soup will naturally add calories, so keep that in mind. A salad is an obvious pairing if you want even more vegetables and a bit of crunch. We also offer a variety oflow-calorie bread and savory muffin recipeswith smaller portion sizes in mind. Another consideration is to serve this soup before an entrée so it will fill you up and you won’t be inclined to overeat.
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Nutrition Facts(per serving)225Calories8gFat28gCarbs13gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.,
Hilary Meyer,
Jan Valdez,
Sara Haas, RDN, LDN,
andLinda Frahm
Linda Frahm
