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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.
Is the serving size for this soup if eating for lunch or dinner a cup? If so, boy I don’t know if only eating a cup of soup for an entire meal would leave me feeling full?
Eat a good-sized bowl… you can eat this until you are full!
Ha, um a good size soup bowl for me is huge, which is why I am asking what you recommend. I’ll eat 4-5 cups of soup in one sitting. But I see that a serving for most people is a cup LOL.
Emily, you are very kind and patient to repeat your answers as not everyone reads the comments that answer the later questions. This looks like just what I need for those pounds gained over the holidays. It’s discouraging to continue with my usual eat right/exercise program knowing I’ll just be undoing the damage done since December. If a week of hot soup in the winter will up my loss so that my usual exercise can go to some more loss, that will be great! Thanks for this.
And just a quick note to some of your readers– not all are at the same level of experience in cooking. Some of the questions that might seem obvious would be the ones I’d be asking 30 years ago. Okay, 40 years ago.
She has a ton of patience to keep answering the same questions, especially the ones that have answers in the original article/recipe.
I was reading some of the other questions and my first thought was ‘why are you asking that.’ Then I realized that I’ve been cooking for nearly half a century since I was a little girl but a lot of people don’t really learn how to cook much anymore and what seems very basic to me might not be to someone else.
I have this in my crockpot right now! I used spicy V8, because I love anything spicy! I also used Rotel instead of Italian tomatoes, and black beans and read kidney beans! I can’t wait to try it! I’m making some stew meat for my husband and kids to add in!!
Thanks for the recipe!
What size are the cans of the broth, tomatoes, etc. For example, canned tomatoes come in 14.5 or 28 oz and sometimes I purchase broth I boxes rather than cans. Thanks!
all the cans are 14-16oz sizes
The recipe calls for 14 – 16 ounce cans.
Thank you so much for posting this recipe. 🙂 The best part of this recipe is that it’s an all season recipe. Once its cooked you can have it as a HOT soup in the winter time and a just barely warmed COOL soup in the summer time. 🙂 Im looking forward to being able to get back into some nice clothes that I bought before I got relaxed in my diet and exercise program and this soup is the step in the right direction I need. Thank you once again. 😀
I’m excited for you to try it! Good luck with your weight-loss program! Be sure to check back with us and share your results!
Thank you for posting this recipe. I have been looking for it, I love this soup and it really does help to lose weight if you stick to a sensible diet.
Ppl please use comin sence if you don’t like an ingredient substitute for one you do like.
What can I use instead of vegetables, stock, tomatoes, and V-8?! People!! You can use a plate of fried chicken. Except then it won’t be the soup. And you won’t lose weight. Don’t care for veggies? Eat them anyway. Too much salt? If you’re not supposed to eat salt, then you already know about low sodium options. If you don’t already know about low sodium options, chances are you’re eating too much salt anyway. People aremaking this too hard on purpose.
Couldn’t agree more Jamie!!!
ditto to the ditto…lol
WOW
THANK YOU! seriously people. Someone trying to help with what worked for her. Take it or leave it but quit with the complaining. Trying tomorrow. 💕
🙂 Hope you like it! I am actually making up a batch this week too 🙂
Hi. I just had emergency surgery on Dec. 3rd where my colon had to be removed. So no beans . mushrooms or cabbage. Definitely missing my mushrooms and cabbage 🙁 Would it be okay just to add more carrots and green beans? Very limited food now…not good for an overweight person lol Thanks for all of your replies!
You may replace the vegetables, however, try to avoid “starchy” veggies like peas, corn, or even potatoes.
hey I don’t like canned broth so I was wondering what Is the amount in cups??
Pretty close to 2 c. per can….
You have the patients of a saint!!!
🙂 Thanks Janet! Thanks for visiting our site! Please come back often!
Erica,
You’re a saint with all your patience…..God bless you and thanks for the recipe. 🙂
This sounds delicious. I love potatoes, and normally would add them, but have been substituting sweet potatoes for them in my efforts to eat healthier. Has anyone tried putting some fresh sweet potatoes in the pot? I think I would also add some frozen peas as well.
Sweet potatoes will work. Of course, they’ll change the calorie/carb counts, but still fairly healthy. Peas are starchy and would also add to the carb count. I don’t like sweet potatoes with tomato so I use all sodium free chicken bouillon when I use them.
Just tried it tonight! Way yummy, for something that is healthy for me!
In case you didn’t hear, Jessi is going crazy with recipes off here. I don’t mind one bit!
So, do you use small or large cans of Chicken broth??
oops…should have read better. found it…sorry
Cannot find the nutritional break down of this soup.
Whoops, it was on here earlier. I will try to get it back on asap
Sounds yummy, need to lose bout 100 lbs, right now I’m 5’6 n weigh 255, praying this helps me help myself!
Anita, this can be a great tool in helping to meet your goals. This recipe is very versatile and can be changed up in a lot of ways without changing the nutrition info too much in most cases. For weight loss I would definitely recommend low sodium versions of any canned items you use.
Good Luck!!! I’m starting on the same journey and I know it’s not easy!
Nutritional info please? I could not find it on this page. Thanks.
whoops, I will try to get it back on here!
Nutritional info is in the comments above.
Substitute for mushrooms ??
You can just leave them out if you don’t like them.
You could also puree the mushrooms and thicken the broth a bit. Doesn’t change the flavor much and you still get the nutritional benefits.
Thanks for the recipe! Sounds yummy! Maybe your readers would like to add my tea to their plan to further their weight loss efforts. Learn more here: http://agarwood.donnalynmurphy.com 🙂
Thank you for sharing this blog! It really helped me in my challenge to drop some pounds. I have tried these soup for my breakfast and dinner sometimes. I also eat this for my snack. I gained a lot of pounds after the holidays but thanks to your magic soup and to this weight loss program I found at ExerciseAholics site, I was able to drop some weight fast.
That is so awesome!!! Congrats on sticking with it and getting rid of those unwanted pounds! You rock!!!
My husband is NOT a veggie lover, but we made this awhile back when I got it from WW. I am glad to see some of the changes and I am looking forward to making it again. I agree with one of the above posts…It’s rather frustrating to read the comments of people asking the same questions over and over and to know they didn’t actually READ the whole article above. As far as for a total diet, it sad to know that so many are so negative. I like to use this diet after the holidays and parties just as a reset if you will. Something to help your cravings pass and it isn’t hard at all to make and keep handy. It may not be a “fat burner” or the actual “miracle weight loss diet” that so many are hoping for so they don’t have to leave their comfy couches, but it is a terrific start! Thank you for posting it and rehabbing it!!
🙂 thanks for your comment! I agree, I always use it as a jump start to healthy eating. It gives me the confidence I need to start a typical diet regimen.
My mother said she lost a pound a day on this soup! Going to try it!