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Weight loss soup is the perfect recipe for a healthier you in 2024! If you are looking to drop a few pounds this low-calorie, nutrient-rich, high-fiber soup is healthy, flavorful, and fills you up!
Weight loss soup is a combination of a couple of weight loss soup recipes that have been around for years – Weight Watchers Garden Vegetable Soup and the Cabbage Soup Diet Recipe. We added kidney beans for protein to help you feel fuller for a longer period of time. Feel free to add or subtract vegetables to your taste.
We call this soup “magic” because we have all incorporated it into our diets at one point in another with terrific results! It’s so much more than a bland cabbage soup or vegetable soup. It is a low-carb, hearty soup that is full of flavor and keeps you satisfied and on track with healthy eating.
Ingredients for Weight Loss Soup
- Chicken broth – Low-sodium chicken broth gives a flavorful base for the soup. It adds liquid and moisture to the soup.
- V-8 juice – This is a flavor enhancement filled with all the nutrients from eight ingredients everyone loves.
- Diced tomatoes – Italian diced tomatoes from a can are poured into the soup. Tomatoes have a rich flavor with a great source of vitamins.
- Onion – Slice and chop the onion into small pieces.
- Garlic – Minced garlic cloves have their own health benefits.
- Mushrooms – Slice the mushrooms into thin slices.
- Vegetables – Carrots, zucchini, and squash are peeled and sliced in uniform sizes to help them cook and soften at the same time.
- Green beans – Fresh or frozen green beans work well.
- Kidney beans – Drained and rinsed thoroughly in a strainer. Add more types of lentils for more protein.
- Cabbage – Shredded cabbage softens and adds flavor to the base of the soup.
- Italian seasoning – Adds flavor and seasoning to the weight-loss soup.
How to Benefit from Weight Loss Soup
You still need to get a healthy amount of calories (about 1,200 a day) to lose weight at a healthy rate. For best results follow this diet plan we have found to work!
- Breakfast – Eat a healthy breakfast in the morning, focusing on lean proteins.
- Lunch – Eat a bowl of Weight Loss Magic Soup for lunch.
- Snack – Have another bowl of the delicious vegetable soup for an afternoon snack.
- Dinner – Then, at dinnertime, eat a bowl of the weight loss soup along with a serving of lean protein and a serving of whole grain, for example, a 4-ounce chicken breast and ½ cup of brown rice.
- Water – Drink plenty of water during the day to stay hydrated.
- Work out – Exercise at least 30 minutes 5 or more days a week for maximum results.
Will I Gain All My Weight Back Afterwards?
It’s important to note that we don’t recommend following this strict diet for more than seven days. After a week, be sure to maintain a healthy diet, having this soup intermittently until you reach your desired weight. I like to think of this as a positive kick-off to my diet, a way to shed pounds and gain some confidence as I continue with my lifestyle change.
A great way to help with portion control is to eat a bowl of soup before you eat your regular meal. The soup will fill your stomach with healthy vegetables, and you will feel less hungry during your meal.
Substitutions for Weight Loss Soup
Vegetables – You can substitute any vegetable. Just try to avoid starch ones like potatoes, peas, or corn if you can. Kale, spinach, and celery are delicious and filling substitutions.
Chicken broth – Beef broth or vegetable broth can be used instead of chicken broth. Feel free to use low-sodium broth or make your own.
Protein – We use kidney beans in our recipe to add some protein to this soup. White beans, pinto beans, black beans, or red beans can also be used and the calorie count will stay the same. You can also use lean ground beef or ground turkey, but keep in mind that the calorie count will go up.
Instant Pot Weight Loss Soup
We received a comment from Samantha, who made this soup in her Instant Pot. Thank you for sharing this, Samantha! Read her review on how she made the weight-loss soup in the instant pot!
“I did it in the instant pot! I sauteed the onions, garlic, carrots, green beans, and mushrooms in olive oil. Then, I added broth and gave it a good stir to scrape up bits. I added Kale instead of cabbage and cooked it for 5 minutes. Quick release, add zucchini and stir. Add tomatoes last and don’t stir. Cook another 5 minutes and quickly release. I didn’t add beans or tomato juice. I sprinkled it with parmesan and it was wonderful!”
Spices and Herbs to Use for Seasoning
In addition to the onion, garlic, Italian seasoning, and the seasonings in the diced tomatoes and V-8 juice, you can add any of the following additional seasonings!
- Basil
- Oregano
- Thyme
- Parsley
- Sage
- Red Pepper Flakes
- Tony Chachere’s Cajun Seasoning
“Wow!! Just made this! I’ve never made soup before and it tastes AMAZING!! Thank you for sharing this delicious recipe!”
-Kristen
Frequently Asked Questions
This weight-loss soup recipe makes about 20 cups of soup, so you will have plenty to eat all week long. It stays fresh in the refrigerator for up to seven days and freezes beautifully. Make a double or triple batch and store it in the freezer for up to three months.
It is always good to have a variety of meals each day. This is a great way to start a healthy new year and diet but is also good to have variations of meals for more nutritional value.
The amount of weight loss varies for each person. There are several variables to consider when using this weight-loss soup. Some examples are exercise, hydration, and body structure or type. These can all have an effect on the amount of weight you can lose and how quickly you lose it.
More Healthy Soup Recipes
Weight Loss Soup
Video
Equipment
Ingredients
- 32 ounces chicken broth you may use low-sodium
- 3 cups V-8 juice *see recipe notes
- 28 ounces Italian diced tomatoes
- 1 small onion
- 2 cloves minced garlic
- 8 ounces sliced mushrooms
- 3 carrots peeled and sliced
- 1 zucchini diced
- 1 yellow squash diced
- 2 cups green beans fresh or frozen
- 14 ounces kidney beans drained and rinsed
- 3 to 4 cups shredded cabbage
- 1 teaspoons Italian seasoning
- salt and pepper
Instructions
- In a large frying pan sprayed with cooking spray, saute garlic, onions, carrots, and mushrooms for about 5 minutes.
- In a large crockpot, combine sauteed garlic and vegetables with the remaining ingredients.
- Cook on high for 2-3 hours, or until vegetables are fork-tender.
- FREEZING INSTRUCTIONSThis makes a large batch of soup. If you would like to freeze portions of it to use later, undercook the vegetables just a little. Pour the soup into freezer Ziplock bags and let as much air out as you can. Lay the bags flat on a cookie sheet and freeze. Once the soup is frozen flat, it is easy to layer in your freezer and won't take up much room. To thaw, place the bag in the fridge for 24 hours and then reheat.
I added some zucchini and green beans to the soup. I needed a second can of tomatoes. Bumped it up with some cayenne and a little bit more red pepper flakes. LOVE IT!
Delicious, added fresh parsley and jalapeños the end
Wow!! Just made this! I’ve never made soup before and it tastes AMAZING!! Thank you for sharing this delicious recipe!
Hi there. Looking for clarification. There is a discrepancy between the 7 day strict plan on this page and the one in the ebook.
Here:
Eat a healthy breakfast in the morning, focusing on lean proteins.
Eat a bowl of Weight Loss Magic Soup for lunch.
Have another bowl of the delicious vegetable soup for an afternoon snack.
Then, at dinnertime, eat a bowl of the weight loss soup along with a serving of lean protein and a serving of whole grain, for example a 4-ounce chicken breast and ½ cup of brown rice.
Drink plenty of water during the day to stay hydrated.
Exercise at least 30 minutes 5 or more days a week for maximum results.
Ebook:
Our basic 7-day weight loss plan is as follows (see meal plans and recipe ideas
below):
Breakfast: 300-400 calories
Lunch: 1 cup of Weight Loss Magic Soup AND 350 calories*
Snack : 2 cups of Weight Loss Magic Soup OR 100 calories
Dinner: 2 cups of Weight Loss Magic Soup AND 1 protein OR 1 carbohydrate*
*Lunch and Dinner can be interchanged.
Can you please clarify? Thank you!
Thanks for asking, in the ebook we give more detailed information with calories included. Is there something specific you were looking for clarification on?
On here it says lunch with 350 calories but in the ebook it just says the soup. I think that’s what she was wanting to get Clarification on or at least I would 😂
First of all, we are not health or weight loss experts, these are all just suggestions on how to balance your calories throughout the day depending on your weight loss goals. The great thing about the soup is it is filling (it provides quantity as well as quality) for fewer calories. You can eat the soup with additional foods at lunch for a 350 calorie lunch, or you can just have the soup for lunch and have extra calories available for breakfast and/or dinner. I hope this helps!
Delicious, gave some to a friend and now she makes it as well. Highly recommend.
Tasty, but thin. Next time I will add some leftover chicken and/or farro or lentils.
First of all “this soup really is magic!” I don’t care for vegetables but I made this soup tonight and ate two bowls full. I cooked it in the oven in a roasting pan at 400° for 3 hours and it was perfect. I did double the Italian seasoning and added some red pepper flakes for a little heat. This will become a regular addition to our rotation in our household from now on. So versatile, you can switch it up how ever you like. Go 🤪 crazy…
Thank You, can’t wait to try this recipe!
Adaptable and delicious, I have been making this soup for years! Sometimes to help me get my health choices back on track and other times just because I honestly love it. I never use V8 (I sub 1 8 oz can of tomato sauce plus 2 C water), add probably double the italian herbs, and at least 1/4 tsp if not 1/2 of crushed red pepper. The red pepper doesn’t make it spicy; just flavorful. This week I didn’t have mushrooms but subbed extra zucchini and added yellow squash. Also cooked up some ditalini on the side for those who wanted to add a scoop of pasta to their soup (not aiming for weight loss there). So easy and so good!
I made this with some revisions (what I had here) and in a regular pot vs a slow cooker. I didn’t have V8. So I used more chic broth. I used stewed tomatoes instead of diced. I sautéed the mushrooms, garlic, onion, celery and carrots. Used the kidney beans, green beans, kidney beans. I used a salt substitute seasoning and Italian seasoning. It’s extremely tasty! Hope it works!
I really like the soup. I added some spices that I like. I will make it just because it tastes so good! I was on it for 7 days and lost 5 pounds. I am happy with the results.
I cannot rate it yet because I have not fixed it yet. Is there a particular meal plan that goes along with this?
We actually outline a meal plan in our Weight Loss Magic Soup Ebook! We also include lots of additional recipes to try along with it.
What can I use in place of mushrooms?
You don’t have to replace them, you can just omit them from the recipe.
Love this soup, but I like it spicy. I pretty much follow the ingredients except for a couple things. Instead of cutting up cabbage, I use a bag of shredded Cole slaw mix to save time. I also use spicy V-8 and add about a 1/2 tsp of crushed red pepper flakes. I also make it in my Instant Pot, using the sauté function to sauté the onions, carrots, garlic and mushrooms, then add the remaining ingredients and cook on high pressure for 10 minutes – quick release. It’s great as is or topped with a sprinkling of shredded Parmesan cheese. Perfect for cold days!
can you add lentils?
Sure! That sounds delicious!
wondering what the size of the squash and zucchini should be?
For this recipe, it doesn’t really matter. I typically use medium sized.
A 10 plus, a little complicated to make , but worth every second you spend working on it
This is the first time I’ve ever commented on a recipe before. I’m a pretty picky eater and as a college student it’s pretty hard to find foods that I like and that fit my budget. I wasn’t sure if I was going to like this at first but decided to try it since I’m trying to lose weight. It’s SO GOOD. I put carrots, onions, celery, garlic, mushrooms, spinach, tomatoes, chickpeas, and shredded cabbage in mine. I cooked it on the stove, so I sauteed the mushrooms, onion, garlic, carrots, and celery first, and then combined everything else and simmered it on the stove for about two hours. My version was a bit different from the original recipe, as I skipped the squash and kidney beans and substituted other vegetables for them, but this soup is so versatile that any vegetable would be great with it! It didn’t break my budget either for the amount that it makes. It really is magic soup!
I’ve made this a few times and have landed on the following changes that my family thinks is the best: 1. exchanged snap peas for the zucchini 2. Added ground turkey. 3. Exchanged small round potatoes cut in half for the squash. 4. Used 3 cups chicken broth, 2 cups V-8 and 2 cups Zing Zang Bloody Mary mix. It was fabulous with a little zing to it!
Can I make this without a crockpot.
Yes! You can make it on the stove top.