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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 hate beans..can I replace with something else?
You can simply leave them out and it won’t affect the taste at all. If you want to add some protein to the soup, you replace it with cooked ground turkey or chicken without adding too many calories.
what can i sub out for mushroom and green beans i dont like either. I am a very textural eater and dont like veggies could i puree the soup?
You can really substitute any vegetables, and yes you can puree the soup!
I have puréed the soup and it’s wonderful!
Can you eat beef chunks in the soup
Yes, you can add beef chunks!
Can the V8 and or diced tomatoes (or both) be subbed out with more broth? I ask, because tomato based soups do not agree with me and cause terrible ingestion, almost to the point of becoming ill. Just curious.
We haven’t tried it that way – but the tomatoes are what give this soup a lot of it’s consistency and flavor. Taking those out would yield a very different recipe!
Add a pinch of baking soda.that takes care of it.
Made this tonight (on the stove, though) and added a little cayenne pepper!! *AMAZING*
Was wondering I am following a pre op diet and it says to eat 4-7 oz of lean meat, was wondering if I could add diced chicken breast to this and cook it..if it would hurt the calories or anything?
Adding chicken would add calories to the soup but it will still be a really healthy soup!
If im adding chicken or turkey should it already be cooked or should i just throw it in uncooked
I used fish filets and it was yummy!
I was looking to add chicken or turkey was wondering should it already be cooked or throw it in uncooked sorry im not great with homemade soups
Randy, you should use cooked chicken or turkey in this recipe. It can be cubed or shredded. Don’t add to much though because you’re adding more calories to the recipe and you want to watch out for that.
Soups on the stove right now..smells wonderful
Let us know how you like it!
I cooked this soup last night on “high” as the recipe said and all of the liquid evaporated and burned my pan!!!
The lid on the slow cooker should prevent the liquid from evaporating and burning. I’m not sure how this could have happened. We have never had anyone experience this soup burning. What kind of slow cooker are you using? Maybe the type you have heats extra hot?
I have read on multiple websites that cabbage is bad for Bariatric Patients…then on other websites…it says it’s ok to eat. This goes with other foods as well !!! My question is…Who do you believe ????? Help !!!!
This may be a question that is best suited for a physician.. I honestly have no idea. I always thought cabbage was good for you but I could be wrong!
Hi im excited to make this soup however im not a fan of mushrooms or kidney beans what would you recommend as a substitute
This soup is great because you can add really any veggie that you want! For the kidney beans you could substitute Great Northern Beans, Navy Beans, or Chickpeas!
You only sauté the veggies for 5 min., then transfer to a crockpot. Is that what you did? You also said you made it “last night” which makes me think you tried to make it completely on the stove. A crockpot rarely “cooks dry” because with the lid on tight, it should produce steam which is “wet”. You may want to try again! : )
Did this do good on the stove? I was thinking low n slow?
yes, you can definitely do it on the stovetop. Hope this helps!
Good soup but it does make a lg. Quantity.
Yes, it makes a lot. You can freeze it if you don’t think you’ll get through it within a week.
This is so yummy! Can we add shredded chix? For protein.
Sure! That sounds delicious!
I don’t like kidney beans can I use pinto beans? If not what can I substitute for them
Thanks
I would do Great Northern Beans or chickpeas instead!
Cannalonie beans or navy beans
I love this, easy now with IP. I sauteed the garlic, onion, mushroom and carrots using the saute feature for 5 mins, dumped the rest of the ingredients and set it on high pressure for 10 mins. Did the quick release and done! Its delicious and using an IP definitely made this too easy to make. I can eat this for days while other recipes only last 2 days max as the flavor changes but I think this stays the same or gets better later so thanks!
What size instant pot did you use to make this soup?
I used my 8 qt. Gowise pressure cooker. High Pressure 15 minutes quick release. Got perfect.
Awesome post. It was great to read as you explained in detail about magic soup and that too simple which are easy to prepare. Thanks for sharing it.
Thank you!
Thanks for sharing!
can i have protein for breakfast. Also, can i put a small amount of chicken in the soup?
Yes, on both questions. Protein is always helpful when you are trying to lose weight. Thank you for asking!
I saw this recipe on Facebook, looked at it and decided, No, because of some of the vegetables. But I just kept seeing it, and decided to look again. I wrote down the ingredients (without the mushrooms) and made it, I was so surprised of how much flavor it has. It is very filling. I make extra to freeze, I eat it often, and started taking Probiotics. I feel better and so far I have lost 26 pounds. I may drink one soda a week, but water with lemon and eating better. Thank you very much!!!
That is AWESOME, Lisa! Thank you for sharing this and a BIG CONGRATULATIONS on your weight loss!!!
Besides the kidney beans, is this recipe Whole 30 approved? Anyone know?
Soup is delicious. I followed this for exactly seven days and noticed a change with a daily exercise for a hour and eating 4xs a day. Drinking only water and snacking on fruits and nuts I feel so much bettter. It was so my guy followed with me. This will be my go to meal any time I’m snowed in. Thanks!
Thank you for sharing this Britney! I’m so glad this Weight Loss Magic Soup is working for you!
THANK YOU! for providing a recipe for this that doesn’t have dry soup mix. How is that even healthy??? This is wonderful. Can’t wait to try it.
I hope you like it! It really is a healthy soup and I agree – using real onions flavors it better than the salty soup mix.
I have a 1.8 litre (10 cup) warm+cook rice cooker that goes unused for like 350 days of the year. And what to put it to good use.
If I would half the ingredients, would that fit in to my rice cooker?
Also, what cooking time should I substitute for the 2-3 hours cooking time?
Cheers!
ok enough with terrible reviews. I’m pretty sure they do not mean; eat this soup all day, every day and weights falls off. Yes you still need to be conscious of what goes in your mouth, along with drinking plenty of water and exercise. This soup is quite delicious and I can honestly say I have lost 5 lbs in 3 days eating this soup with the assistance of a regular exercise regimen (and I do not mean busting my tail for hours on end in a gym), drinking lots of water and eating breakfast. This soup is to help you lose weight, you still have to do the work, like like any other healthy diet. But for the negative reviewers just be quiet, people want words of encouragement and motivation.
You are absolutely right.. you definitely don’t need to eat ONLY this. You still want to eat enough calories to keep you healthy. This is just something to help you feel satisfied thoughout the day without consuming many calories. Thanks so much for your comment! We are thrilled that you lost 5 Lbs. in 3 days! That is awesome!!! Congrats!!!