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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.
Thank you so much for posting this recipe! I try to be health conscious regarding diet and workout regularly, but I haven’t been getting enough veggies in my diet. I made a batch in the crock pot earlier this week and it came out perfect (Cabbage gives me some trouble so I used (frozen) broccoli and cauliflower instead). This recipe is awesome and just what I was looking for!
Hi, This soup really works!!! I lost 5lbs in 5 days!! I had to get on the scales again before I could believe it. The best part is it’s delicious!!! I substituted the cabbage for spinach and used a spaghetti squash. I only had the soup for lunch and dinner not as a snack and I only got 10 bowls. (I guess my bowls were big!!!) I even cheated a bit on the last day and had 2 slices of pizza!!! I usually had a protein shake for breakfast, a healthy snack, then the soup for lunch with usually a yogurt, another healthy snack, and then again for dinner with a side. I was never hungry and I missed not having it the next day. I drank lots of water and execised for 30 minutes 6 times a week. I will definitely make it again. Thanks for the recipe!!!
How long can i store this in the refrigerator?
To be on the safe side, I would say about a week. But you can also freeze it!
Hi Emily, Thanks for all the great tips and ideas for this recipe! When you freeze the soup flat, an idea for you to try is to store the freezer bags upright, or file them! You can freeze lots of meals nearly flat and ‘file’ them. 🙂
Thank you, that was what i was thinking. I doubt there will be any left to freeze lol.
Hi, Just found your site (from Pinterest) this looks SO delicious! I can’t wait to try it! I’m not a magic weight loss type of girl 🙂 but wow, those veggies look tempting.
Hi, this soup sounds delicious! I am going to try with no salt added tomato paste(small can) instead of v8. Wish me luck, I definitely need a good kick start. Thanks for posting!
All I can say is WOW you have alot of patience I don’t cook often but boy I can’t wait to try this sooup will get all ingredients and give it a try!!! Thank you soo much for posting and I will look at your light and tasty
on here also!!!
I really enjoyed all of your suggestions. Do you have a website?
I meant do you have any other websites on eating or staying healthy?
Thanks!
We just have this website but we have a “light and tasty” category that is full of healthy recipes!
Has anyone calculated Weight Watcher Points Value of this?
I just did the calculations – it is 4pts.
I just calculated it and it’s only 1 point per serving.
With only 57 calories per serving, there is no way it would be 4 points+. I used my WW calculator, and also got 1 points+.
I made this soup last night it is soooooooooo good I made it exactly like the recipe except I used turnip instead of yellow squash. I am going to do a week of soup and protein shakes and then a week of whole foods and back to a week of soup and so on just to really get my weight loss going thank you so much for such a great recipe!!!
That is a really great idea! I may do the same. Are you going to eat the soup for lunch & dinner? Or just dinner?
Thanks for this recipe. I made it and loved it.
My variations:
I shredded the carrots because I found out a long time ago that carrots don’t cook as fast as the other vegetables if they are sliced, so you get a soup with either crunchy carrots, or soggy/gross squash. I added cauliflower and leeks also.
Thanks again
I don’t really like beans other than green beans, which I love. Could they substitute for the kidney beans?
That is fine, you just wouldn’t get the fiber benefit as you would with beans.
Ive been eating this soup off and on for years. here is the big secret to not having gas from the cabbage etc….and this works in anything that causes gas, beans whatever.. add a healthy splash of Balsamic Vinegar to your soup while its cooking. A chef taught me this, and its awesome
That is a GREAT tip! I have never heard of doing that before. Thank you so much for sharing! 😀
I can’t do the canned tomatoes, or V8 juices…is there a substitute ?
For those w/ tomato allergies… What about using the chicken broth as called for, and then in place of the V8 perhaps a tomato-free vegetable stock or even a beef stock or some of each? And in place of the Italian-style canned tomatoes *which have seasoning* maybe an extra carrot, some celery and leeks, and an extra clove of garlic and a pinch more Italian seasonings too?
I think that is a great idea! The garlic and seasoning will give the soup the extra flavor it will need without the V8 juice and canned tomatoes. It’s all about finding what tastes good to you.
This is yummy! Thanks for sharing! spicy V8 is the way to go. It gives it just the kick it needs.
Very excited about this recipe! I have contemplated making a batch of cabbage soup, which I’ve never done, but my mom has. I saw a pic of it and it jogged my memory. Don’t know that recipe, but surely it can be googled. i am newly diagnosed type ll diabetic and was curious about a ballpark figure for the “sugars” and “carbohydrates” in your soup recipe here; i was unable to find the nutrient data posted. I have at least a hundred pounds to lose as well. Its hard, my husband was obese when we met and having my thyroid fail, getting back on my meds, and unhealthy eating, the 90 pounds I lost have come back to me. I was snowed in with my mom who cooks from scratch, was off meds, lost 90 pounds, so I know it can be done. Is there any weight loss groups (free) or forums, that anyone can recommend or attest to from the internet?? I wish everyone well.
Have you checked out sparkpeople.com or myfitnesspal.com?
Dont be surprised to think you are being prepped for a colonoscopy!
Is there a version without tomatoes? I have a bad allergy to them
Not that I know of.. you can try to make it with just broth but it won’t taste quite the same. You can definitely try it and let us know! Sorry I wasn’t much of a help with this one!
For those w/ tomato allergies… What about using the chicken broth as called for, and then in place of the V8 perhaps a tomato-free vegetable stock or even a beef stock or some of each? And in place of the Italian-style canned tomatoes *which have seasoning* maybe an extra carrot, some celery and leeks, and an extra clove of garlic and a pinch more Italian seasonings too?
You can definitely make it without any of the tomato products! Use a good chicken or vegetable broth and don’t be afraid to season it — I frequently use tarragon, nutmeg, pepper, garlic powder, etc. You will end up with a little thinner broth, but it’s easy to thicken a little by pureeing some of the beans. You can still make a delicious and healthy soup without the tomatoes!
Sounds like a good, basic veggie soup recipe that I look forward to making.
I kept reading all the comments just for the comedy factor! LOL.
People are so funny. “I don’t like soup, what else can I put in the magic pot for weightloss?”:-)
lol 😉
I love soup and the variations are endless with a good base and a little imagination! I usually add extra beans or squash (butternut) and puree about half or so to get a creamier base. I don’t puree all the veggies because I like to have chunks so I feel like I am actually eating something. I frequently use homemade stock or sodium free chicken or vegetable bouillon and leave out the V8 and tomatoes. I love tarragon in most veggie soups. I like to use some nutmeg if I puree white beans to thicken it. You can even add some whole grain pasta if you’re okay with a few extra carbs/calories. You can add chicken, turkey, or other meat if you want a heartier soup.
My Mom lives 1000 miles away and I call her most nights when I’m making dinner. For years she asked for my recipe when I told her I was making soup. Now she just asks “How are you making it tonight?” 🙂
With a little creativity you can have a practically limitless variety of healthy soup so you don’t get bored eating the same thing every day! Have fun finding your favorite combinations!
Hi Susan!
I just wanted to add one more option to your list. Sometimes if I like a thicker creamier soup, I like to add lentils. This work especially well for soups that are simmered for longer than an hour. They just fall apart and melt into the broth. so you don’t have to puree anything. They also add a ton of fiber! That being said, I like your option of pureeing navy beans. Good ideas!
Years ago I tried the cabbage soup diet , it worked I lost weight , but I also had diarrhea and could not get within a few feet of a bathroom. Will this do that as well ?
To avoid having diarrhea issues, have some whole wheat toast or a banana or some brown rice along with the soup. That should help!
The brown rice could be added right in the soup.