Slimming Vegetable Soup

Slimming Vegetable Soup

Course: Soup
Keyword: vegetarian
Servings: 6 servings


  • 1 container low-sodium vegetable broth
  • 1 can diced tomatoes
  • 2 cloves garlic minced
  • 1 can kidney beans
  • 1 can low-sodium green beans
  • 4-5 stalks of celery diced
  • 1 cup red cabbage diced
  • 1 cup kale diced
  • 1 squash or zucchini diced
  • 1/2 medium sweet onion diced
  • 2 large carrots diced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp Italian seasoning blend


  • Add broth and tomatoes into a large soup pan and heat to
    medium heat.
  • Add 1 TBSP olive oil to sauté pan and sauté chopped garlic,
    onion, carrots, and celery in a pan until browning (~3 minutes
    on medium heat).
  • Once broth and tomatoes come to a simmer, add all additional
    ingredients into mixture except for kale and cabbage. Continue
    to heat on medium heat.
  • Next, add kale and cabbage to pot and stir. Let soup simmer for
    10-12 minutes.
  • Remove from heat.


*This soup is able to be stored in an airtight container in the fridge for 4-6 days and can also be frozen for later use.