This post may contain affiliate links. See our disclosure policy.
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 don’t recall seeing this question, what type of snacks would you suggest having. Thanks
We actually explain that in detail in our e-book 🙂
Interesting information about soup recipe! I have never seen before like this. It is really like a magic for weight loss.
Can I use bagged cabbage that’s already shredded that has carrots etc with it?
Yes, definitely!
I found the answer to my question in the comments since someone else asked it, but I wanted to suggest: It would be very helpful if you could put the size/ounces in the recipe rather than just “2 cans of this” or “1 can of that.” The recipe looks great, making it tonight!
We will try to be more specific– we have the can sizes in the write-up above the recipe but we will get them down into the actual recipe asap. Thanks for the suggestion!
I mean in a blender, not food processor.
Can I mix in a food processor the cabbage with the onions, it just tastes better, because I am having hard time to eat it 🙁 Thank you.
Yes, of course! Great idea!
Hello, you said to eat a cup for lunch and later a snack. Would some kind of fruit be good or could you suggest something that would work with the soup. Would you eat any popcorn the week your on it.
any fruit is great. Popcorn is a good snack too!
Thank you
i use garden cocktail juice with tomatoes juice it’s realy good thanks
I made this today to accommodate my tastes and allergies. I did not use V-8 as I am extremely allergic to carrots. I increased the amounts of chicken broth and used boxed organic petite cut tomatoes. Also I only used fresh vegetables: yellow squash, zucchini, turnip, English peas, black eyed peas, mushrooms, green beans and napa cabbage. I used whatever fresh, organic veggies they had at my grocery. it turned out extremely well. I think the fresh rather than canned produce was the key! Thanks for a great soup!
I made this a few weeks ago! AMAZING! I even found a low sodium V-8 juice that was Hot and Spicy! Added a great kick to it!
Wow lady you are awesome…just so freaking patient and kind in your response to people.
Keep doing what you are doing you are helping hundreds of folks and we appreciate it. Love your site and love the recipes. Using common sense and doing a little research and trial and error is key for this soup recipe to work with everyone as a healthy diet to lose weight. Exercise is very important for everyone regardless of whether weight loss or just getting fit. Thought everyone knew this already by now. Anyway….kudos!
Thanks for your kind words Mary! 🙂 We will do our best to keep the recipes coming!
this made my mouth water just reading the recipe. My problem is the rest of my family is allergic to tomatoes, so unless I can think of a replacement or my girlfriends all come to visit this will not be made any time soon SAD.
Pam
We have great substitutions that you can use in our FAQ section of this recipe… see above…
As for this recipe; I don’t like mushrooms. Any other ideas? Also, how much do you eat and how many times a day?
Check out the FAQ’s above– you should have all your questions answered there!:)
Thanks so much for sharing this recipe. I love all the veggies. You have been so nice to reply to everyone’s questions (some over and over again…:) I didn’t see any questions and replies about adding meat to this (ok…I lied, someone commented on adding chicken I think). I am wondering about adding some browned turkey burger to this to add a little more protein. Would you have any opinion or suggestions on this? If people don’t think they will like all the cabbage, I say try it…..I think cabbage in soups adds a great flavor.
I make an unstuffed cabbage roll that is really similar to this, but not quite the variety of veggies, and yes, meat. I am going to make your soup and do my best to drop those added pounds that have creeped back after losing a significant amount of weight a few years back. Thanks again for sharing your expertise…..:)
UPDATE FROM FEB. 18th:
THANK YOU for sharing this recipe. This soup is awesome!! We have been doing great. During the day, we have a protein shake for breakfast (Cellucor whey protein), the soup for lunch, and a small cup of soup as a snack (my boyfriend also eats a can of tuna during lunch). Dinner time is also soup. I always drink a lot of water anyways but I definitely made sure to stay on top of it throughout the day.
We do the soup diet for 3 days, and then 3 normal/clean eating days. I’m 30, 5’5″ – I work out 1 hr/days 5 days a week now. My boyfriend just turned 40, he’s 6’6″ – his job is physically demanding and works out when he’s at work. We never lost our energy. We’ve both lost weight and it’s not just water. So far, I’ve lost 12 lbs and my BF has lost 20!!
This has been a great boost to our dieting and a great plateau buster.
(Never got tired of the soup!)
I will update again 😀
WOW!!!! Serioulsy WOW!!!!! That is a great idea!!! Thank you so much for coming on here and sharing your story. Great work and props to both you and your boyfriend!!!
Made it with slight variations as follows: Crowder Peas for Kidney Beans, File Gumbo Seasoning for Italian Seasoning, and the diced tomatoes were garlic and green pepper seasoned. To cut cooking time I parboiled the carrots, squash, and zucchini for 5 minutes and added to the saute mixture of garlic, onion, cabbage and mushrooms I already had going. In addition when I mince garlic, I add tsp. of olive oil and a tsp of salt as I mince. This keeps the garlic from stick1ing to the blade and was enough oil to forego the non-stick spray when I sauteed in my “green” non-stick skillet. Was done in 30 minutes once all ingredients combined. Delicious!
hello thanks for posting but i was wonder if am a vegan can i just use water instead of the booth
You can use vegetable broth
thank you
I made this soup yesterday using College Inn’s Thai Coconut Curry Chicken Broth, swapped the cabbage for Kale, used fresh green beans and high fiber V8 along with all the other ingredients. DELICOUS 🙂
Going to make the smoothie today. Love this and so easy in the crockpot.
I make a soup that my grandson named Grandma’s magic soup. Not only did my husband lose weight, but his cholesterol came down so much, the doctor was amazed!!!! Mine has lots of beans and lots of other stuff. The magic about mine is that you are full before you can over eat.
Lets have the recipe quick as u can!!! Would love to have it!!!
Thank you for the soup recipe .i have been looking for this for a long time .can’t wait to get the stuff to make it .
After reading all of the comments 😉 I do have a question that has not been addressed. Echo/Emily has posted the NI as: 57 calories, 3g protein, 11g carbs, 0g fat, and 4.5g fiber. But when I went to the page to order the new e-book, it shows a ‘sample’ page with this same recipe, but it lists the NI as: 57 calories, ‘0g’ protein, ‘8g’ carbs, ‘.5g’ fat and ‘6g’ fiber. Can you tell me which NI are correct?
The one we put on the site originally had the NI calculated from a website (we put in all the information and it gave us the info)… the one in the book was hand-calculated by a nutritionist.
For years now, I have been using caloriecount.com’s recipe analyzer. I copied and pasted this recipe (I deleted all low-salt references, but otherwise it was exactly as written) – and this is what I came up with (using 20 servings): 156 calories, 8.4g protein, 29.1g carbs, .7g fat and 7.8g fiber, and 623mg sodium. It also says the serving size will be 306g (which equals 10.35oz (a little over 1 cup)) Totally blew me away that the NI could be so different! Can you tell me what NI analyzer program you use??