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Are you ready to kickstart your health goals in 2025? This Weight Loss Soup is the ultimate recipe for a healthier, happier you! If you’re looking to shed a few pounds without sacrificing flavor, this nutrient-packed, low-calorie, high-fiber soup will become your go-to. Let’s dive in!
Table of Contents
- What is Weight Loss Soup?
- Ingredients for Weight Loss Soup
- How to Benefit from Weight Loss Soup
- Will I Gain All My Weight Back Afterwards?
- Substitutions for Weight Loss Soup
- Instant Pot Weight Loss Soup
- Seasoning Suggestions
- Frequently Asked Questions
- More Healthy Soup Recipes
- How to Make Weight Loss Soup
- Weight Loss Soup Recipe
What is Weight Loss Soup?
Weight loss soup is a combination of two classic recipes: Weight Watchers Garden Vegetable Soup and the Cabbage Soup Diet Soup. We’ve amped up the protein kidney beans for protein to keep you fuller longer. Feel free to mix and match vegetables to suit your taste, but avoid starchy vegetables like potatoes and corn for maximum benefit.
We call this soup “magic” because it’s worked wonders for us. Unlike bland cabbage soups of the past, this heart, low-carb soup is packed with flavor and keeps you satisfied while staying on track with healthy eating.
Ingredients for Weight Loss Soup
- Chicken broth: The flavorful base for this soup. Use low-sodium if you are watching your salt intake.
- V-8 juice. A nutrient-rich flavor booster.
- Diced tomatoes: Canned Italian tomatoes for a rich taste and texture.
- Onion. Finely chopped to add a savory depth.
- Garlic. Minced for a healthy, aromatic touch.
- Mushrooms. Thinly sliced for texture.
- Vegetables: Carrots, zucchini, and squash, all sliced evenly for consistent cooking.
- Green beans: Fresh or frozen, your choice!
- Kidney beans: Rinsed and drained for added protein. Swap in another bean or lentils for variety.
- Cabbage: Finely shredded for a nutritional base layer to the soup.
- Italian Seasoning: The perfect blend to tie it all together.
How to Benefit from Weight Loss Soup
To lose weight healthily, make sure you check with your doctor or nutritionist for the optimal amount of calories you need for the day. Here’s a plan that has worked for us, but please adjust this to fit your specific caloric needs. Disclaimer: We are not weight loss experts or doctors. This is simply a vegetable packed, low-calorie recipe that can help with weight loss.
- Breakfast: Start your day with a protein-rich breakfast.
- Lunch: Enjoy a hearty bowl of Weight Loss Soup.
- Snack: Savor another bowl to curb hunger.
- Dinner: Pair the soup with a lean protein (like grilled chicken) and a serving of whole grains (like brown rice).
- Hydrate: Drink plenty of water throughout the day.
- Exercise: Aim for 30+ minutes of activity, 5+ days a week. Again, consult with your doctor or trainer to determine exercises that will work best for you.
Will I Gain All My Weight Back Afterwards?
Our experience is that following this soup plan for seven days gives us a powerful kickstart to a healthier diet. After that, transitioning back to a balanced diet using the soup intermittently for meals helps to maintain weight loss momentum. The secret to this soup is it is loaded with vegetables that are filling, yet low in calories.
Pro tip: Eat a bowl of soup before your regular meal to help with portion control. You’ll feel full and eat less overall.
Substitutions for Weight Loss Soup
- Vegetables: Try kale, spinach, or celery for extra nutrition. Avoid starch veggies like potatoes, corn, or peas.
- Broth: Use beef or vegetable broth instead of chicken. Low-sodium or homemade are great options.
- Protein: Switch kidney beans for white, black, or pinto beans. You can even add lean ground beef or ground turkey (just note the higher calorie count).
Instant Pot Weight Loss Soup
Looking to save time? Samantha shared her Instant Pot method:
- Sauté onions, garlic, carrots, green beans, and mushrooms in olive oil
- Add broth and scrape the bottom to deglaze.
- Stir in kale instead of cabbage, then cook 5 minutes.
- Quick-release, add zucchini, stir, and top with tomatoes. Cook another 5 minutes and quick-release.
Her tip: Skip the beans and V-8 juice, and sprinkle with Parmesan cheese for added flavor.
Seasoning Suggestions
Take your soup’s flavor up a notch with these 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 for up to 3 months.
Variety is key for balanced nutrition. Use this soup to kickstart your diet and incorporate it as part of a balanced meal plan.
Results vary based on factors like exercise, hydration, and body type. Use this as a tool in your overall healthy lifestyle tool belt for best results.
More Healthy Soup Recipes
How to Make Weight Loss Soup
Try this soup today and jumpstart your journey to a healthier you! Share your results and favorite variations in the comments below – we’d love to hear from you!
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.