Weight Loss Magic Soup

If you are trying to drop a few pounds after a vacation, the holidays, or for an upcoming event, you have got to try our Weight Loss Magic Soup!  The magic is that the more you eat – the more weight you lose!
Weight loss magic soup

Weight Loss Magic Soup is a combination of a couple of weight loss soup recipes that have been around for years – Weight Watchers Garden Vegetable Soup and the Cabbage Soup Diet Recipe.   The addition of a can of kidney beans adds fiber and protein which helps with feeling fuller for a longer period of time.  Feel free to add or subtract vegetables to your taste.  The benefit of this soup is that it tastes great and it really does help you lose weight.


Eat a healthy breakfast then a bowl of Weight Loss Magic Soup for lunch, again for an afternoon snack, and again for dinner with some whole grain crackers or toast and you will see some serious weight loss fast (we don’t recommend doing this for more than 7 days– after the 7 days be sure to maintain a healthy diet having this soup intermittently until you reach your desired weight)!


Each cup of Weight Loss Magic Soup has only 57 calories (see nutritional info. below).  It is a great way to get your vegetables in for the day and is very satisfying.  This Weight Loss Magic Soup recipe makes about 20 cups of soup.  It lasts in the fridge up to a week, and it freezes well.  All the cans are the regular (14 to 16 oz.) size. If you are worried about sodium content, feel free to use low-sodium V8 or even use tomato juice (homemade or store bought). Here is the nutritional information per 1 cup of soup:


57 calories
11 carbs
0 fat
3 protein
398 sodium


Also, if you want another option, with all the same added benefits, try the WEIGHT LOSS MAGIC SMOOTHIE (HERE).  Please see below the recipe for Frequently Asked Questions regarding Weight Loss Magic Soup and how it can help with weight loss.


Weight Loss Magic Soup

Yields 20 cups

If you are looking to drop a few pounds, try our Weight Loss Magic Soup! This low-calorie, high-fiber recipe is healthy, flavorful, and fills you up!

20 minPrep Time

2 hr, 30 Cook Time

2 hr, 50 Total Time

Save Recipe


  • 2 16 oz cans chicken broth (you may use low-sodium)
  • 3 cups V-8 juice (you can use low-sodium V8 or even tomato juice, homemade( click HERE ) or store bought)
  • 2 cans Italian diced tomatoes
  • 1 small onion
  • 2 cloves minced garlic
  • 1 package sliced mushrooms
  • 3 carrots, peeled and sliced
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 2 cups fresh or frozen green beans
  • 1 can kidney beans, drained and rinsed
  • 3-4 cups shredded cabbage
  • 1 tsp. Italian seasoning
  • Salt and Pepper to taste


  • In a large frying pan sprayed with cooking spray, sauté garlic, onions, carrots, and mushrooms for about 5 minutes. In a large crockpot, combine sautéed garlic and vegetables with the remaining ingredients. Cook on high for 2-3 hours, or until vegetables are cooked.
  • This 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.

The Weight Loss Magic Soup E-Book is Now Available!
Click HERE for more information!

Weight Loss Magic Soup FAQs:

We have had SO MANY comments/questions regarding this recipe and we find ourselves answering the same questions over and over… we are having a hard time keeping up! Give these FAQs a read and hopefully we will have a quick answer to your question! Thanks everyone! ☺ — Your friends at Favorite Family Recipes


What makes this soup “magic”?
We call this soup “magic” because we (the girls at FFR) have all had it at one point or another with GREAT results. We call it “magic soup” between us sisters so we are calling it “magic soup” on here!


Do I JUST eat this soup? All day, every day?
No. You still need to get some calories in (about 1,000) to lose weight at a healthy rate.


How do I use this soup to lose weight?
We suggest eating a healthy breakfast and then having the soup for lunch and dinner with some healthy sides. If you are hungry and need a snack—make it into a smoothie (see recipe here)! It is a low-calorie snack that is also filling. Also, you need to exercise and stay hydrated! Drink lots of water and exercise at least 30 min/3-5 days a week.


I need details! I want to lose weight QUICKLY and HEALTHILY… can you just tell me EXACTLY what to eat? I need a plan!
You are in luck! We are currently working with a nutritionist to do just that! We will have meal plans, shopping lists, exercise ideas… everything you will need to help you maximize your weight loss. Join us on Facebook for updates!


Will I gain all my weight back afterwards?
We recommend only doing this for 7 days… think of it as a positive kick-off to your diet, a way to shed some pounds and gain some confidence before you start your lifestyle change. Keep exercising, keep hydrated, keep portion control.. and feel free to have this soup/smoothie on hand to have as a snack if you are feeling hungry! If you want to lose weight and keep it off, the best thing you can do is make a life-style change. A great way to help with portion control is to eat a bowl of soup before you eat your regular meal. The soup will fill your stomach with healthy vegetables, and you will feel less hungry for your meal.


Is there a low-sodium alternative I can use instead of V8?
Absolutely! You can use low-sodium V8, fresh or store-bought tomato juice. You can also use fresh veggies (instead of the canned) or low-sodium broths to reduce sodium as well.


I don’t like [insert vegetable name here]. What is a good substitute?
You can substitute any vegetable really… just try to avoid starchy ones like potatoes, peas, and corn if you can. Some really good substitutions are kale, spinach, and celery.


That is a lot of vegetables… am I going to be, you know, running to the bathroom a lot?
If this is something you are worried about, or if you find yourself hitting up the bathroom too much for your liking, eat the soup along with some whole-wheat toast, brown rice, or even a banana. That should help!


This soup looks delish! What if I’m not trying to lose weight… can I still eat this?
ABSOLUTELY!!! This is still a delicious, healthy soup and it is a great way to get in your daily vegetables.


  1. Tammy says:

    Would cannellini or navy beans do as well and have as much an effect on weight loss as kidney beans? Thank you.

    • Echo says:

      Any kind of beans you like in soup will do. Beans add fiber and protein to the soup. I like kidney beans or red beans in this soup because it gives it gives it the flavor of a minestrone soup.

      • Brenda says:

        Do baked beans count too? If I drain the tomato sauce?

        Also what do you suggest after the 7 days of the magic soup? Do you have any long term diet programs?

        After I complete the 7 days, I’m thinking of starting the program at: www.TheVenusGuide.com – Would you recommend?

        Sorry for so many questions lol

        • Emily says:

          You could use the baked beans. You should check out our e-book! http://www.favfamilyrecipes.com/store

      • Arleny says:

        Hi I need to do a recibe without tomado cause I’m alergic, does it Work without no tomate thanks you

        • Erica says:

          It wouldn’t taste quite the same but you can definitely leave the tomato out

    • Richard says:

      The soup sounds wonderful and I am sure it tastes very good.. I will have to try it myself but really there is no such thing as weight loss magic soup..
      Let’s keep it real..
      Eat smart and EXERCISE.

      • Terri says:

        Please tell me you don’t really think anyone believes this soup will make them “magically” lose weight? We all know it is smart food choices, and exercise that make weight come off or stay off!

        • Erica says:

          You are absolutely right. This is a great low-cal option that is also filling that will help you shed those pounds!

          • mary says:

            made it, love it, and it really helped me. Kept me from making poor choices when hungry. It’s great for lunch and a little before dinner or as a snack, so I don’t overeat. Helps me avoid those vending machines and fast food junk. Thanks so much.

        • DKrickett says:

          If you have the weight to lose & don’t eat junk food, thinking eating the soup will take the weight off, yes it does-Terri. No it isn’t magical, but most people who are desparate to lose weight need to see immediate results for encouragement to keep going, this will do it. It does not carry the daily nutritional value you need, but snaking on it between meals is better than grabbing a cookie. It is worth trying, as opposed to resigning yourself to being an unhealthy weight.

          • Anna Marie Dingle says:

            I can’t wait to try this!!

        • Louise Hall says:

          SALT is the #1 reason people cannot loose weight even if dieting. Ever look at the salt content of that can of Low Sodium V-8. Horribly high and also will increase your potassium significantly. NOT a good choice anytime. Sorry to burst your bubble, but this is enough sodium to do serious damage to your blood pressure, weight, heart, kidney’s- think, people, think.

          • Erica says:

            If you are worried about the salt content, please read the FAQ section of the post. We list alternatives if you need to make this low-sodium

          • Brandy says:

            not true. i have lost 80lbs by diet only, no exercise, and always had a high sodium diet. and if you do some current research, sodium is not as bad as it was once thought to be.

        • Brenda West says:

          This soup will absolutely take the pounds off!! I’ve been losing a pound a day!

          • Erica says:

            Woo hoo! Nice work!!!

      • CarolCarol Cunningham says:

        Right on! !

      • Aggie Sweeney says:

        In 2008, I went to see my primary physician for an appointment. I notice that he had lost weight, and I asked him how he did it. (I needed to lose weight, as well). He told me it’s called “The Soup Diet”. Also, no white potatoes, no white rice, no bread, no pasta. I had a bowl at each meal (including breakfast) along with a side (meat or veggies). I rode my tricycle as much as possible, or walked. I lost 40 lbs.! Surprised the heck out of me, believe me! If I can do it, you can do it! REMEMBER — NO WHITE STUFF! And don’t eat anything after 6 PM. Drink lots of water!

        • mary says:

          I work weird hours, so I just have to think of my ‘get to work time’ as 8 am, no matter what time it really is. lol. This soup is really helping me. I added celery and fresh spinach to the recipe. Just started and ended my second week. 10 lbs gone! I’ve been walking when I take a break at work, getting my mile in for the day, even if not all at once. I’ve got a long way to go but I’ll get there. This soup really taste’s great. Love minestrone and I just passed the recipe to my brother as we are both trying to loose.
          Mary Z

          • Erica says:

            Mary!!! Wow! 10 Lbs!!! That is awesome! Great work!!!!!!! That is a huge accomplishment! Seriously, way to go!

          • Amanda says:

            Mary, waht are you eating besides the soup, and how much of the soup are you eating? I have a lot of weight to lose and I really enjoy the soup, I’m just not sure how much I should have and what else I can eat to get results. Congrats on the weight loss!

        • Sarah says:

          Hard not to eat after six if you don’t get home from work after six

          • Pink Shoes says:

            Then obviously the answer to that is to eat asap and keep a strict schedule to not eat, say after 7 or 8, but you’d be better off not eating a huge meal, maybe if you can bring snacks to work, have some before leaving.

      • thriftysoul says:

        *eyeroll* I do believe they have made this quite clear.

    • Doris Keith says:

      Cannellini beans ARE kidney beans. They’re white kidney beans and I love them. This soup sounds fast simple and extremely low fat — however! I would require a meat source. Largely chopped boneless/skinless/cleaned chicken thighs would add such flavor, protien, enjoyment and chewability to this soup AND with very little fat added to the soup. saute till golden brown on 2 sides them add the veggies and make the soup. Yum!

      • Pink Shoes says:

        Actually, beans is a suitable source of protein for those who are not meat-lovers. Chicken would be fine as it’s low in saturated fat. But it’s not a necessity 😉 Sometimes going meatless helps get the digestive tract cleaned out.

        • Sheila says:

          I am a vegetarian, not a vegan, and I think this is a wonderful soup. Thank you for sharing 🙂 No complaints here.

          • Echo says:

            Thank you!

    • Brandi says:

      I am sure this question has been asked, but I scrolled down a LONG way and never found it. Is the serving size 1 cup per meal?

      • Echo says:

        Yes, the serving size is 1 cup for 57 calories.

        • Robert says:

          and how much ml is 1 cup???

          • Echo says:

            There are 250 ml’s in one cup. Thanks for asking!

        • Jordan says:

          Does anyone know the macros per 1 cup serving? (grams of protein, carbs, fats)

          • Echo says:

            Hi Jordan, per 1 cup serving of Weight Loss Magic Soup there are 3 grams protein, 11 carbs, and 0 grams fat. Thanks for asking!

    • Sandra says:

      I have colitis so therefore when i make this soup i cannot put in cabbage.
      Have any ideas of a replacement? Kale, perhaps?

      • Echo says:

        You can use kale or spinach as a substitute for the cabbage. Thank you for asking!

  2. JOSSLYNE says:

    will try it tommorrow thank you my and I NEED TO LOSE ABOUT 100 LBS TOGETHER

    • Echo says:

      I hope you enjoy it! This soup is great for weight loss because it is very filling and very low in calories. You can do it!!! 🙂

  3. Kimberly says:

    Would it be possible to get the nutritional information for this soup? I mainly would like to know how many carbs per serving.

    • Echo says:

      Here is the nutritional information per 1 cup of soup:
      57 calories
      11 carbs
      0 fat
      3 protein
      398 sodium

      • Kimberly says:

        Thank you! Hate to be a pest but does that include the beans?

        • Echo says:

          Yes, that does include the beans.

          • Nicole says:

            Sorry – do you know the fiber content? Trying to calculate the WW PP 🙂

          • Emily says:

            I just updated the recipe to include the nutritional information. The dietary fiber is 4.5 per serving.

      • jean says:

        how much fibre does it have?

        • Emily says:

          I just updated the recipe to include the nutritional information. The dietary fiber is 4.5 per serving.

          • Sheila says:

            I don’t see the nutritional information in the recipe. When you updated it, where did you put it?

          • Echo says:

            I just added it to the paragraph above the recipe. But, here it is for your reference.
            The nutrition info is for 1 cup of soup:
            57 calories
            11 carbs
            0 fat
            3 protein
            398 sodium

      • Patty says:

        The nutritional info was missing the fiber. Do you have it too?

      • Judy says:

        In your nutritional info you did not show the amount of fiber in your soup. Could you please add that info?


        • Kelly says:

          She mentioned above that the fiber is 4.5 per serving (1 cup).

      • Sandra says:

        it says 398 of salt. but if i dont add salt, and if i use all low sodium ingredients …. !??!?

        • Echo says:

          The sodium content varies slightly on different brands of low sodium products. If you use low sodium V-8, chicken broth, and diced tomatoes and don’t add salt, the sodium count per serving will be reduced to approximately 42 mg depending on the brand. Thank you for asking!

  4. Cheryl says:

    What size cans are the chicken broth, beans, & tomatoes? Thanx for this recipe. Been looking for a nice vegetable soup that’s filling but low on calories. My diet is protein-driven but these veggie-carbs are exactly what I needed…low in calories & filling & fuel me up.

    • Emily says:

      They are all just the regular size 14 to 16 oz cans.

      • Sheila says:

        Good grief, just read the recipe. It is great and healthy Thanks for the recipe!

      • cynthea says:

        the usual size of broth cans I see are 32 oz not 16, but beans and tomatoes are 16 oz??? do you really mean 2 16 oz cans of broth? why not one 32 oz can? or is it supposed to be 2 -32 oz cans of broth? thanks- very confusing……

        • Echo says:

          It is definitely two 16 ounce cans of chicken broth or one 32 ounce can. I corrected it on the recipe. Thank you!

    • Robert says:

      I was going to ask the same question.

  5. Bev says:

    I hate mushrooms, what can I use instead

    • Emily says:

      You can sub out any of the vegetables, just try to stay away from starches like corn and potatoes. I just made a batch with kale and butternut squash in it and it turned out really good!

      • Marcina says:

        What did you put in the kale and butternut. I did this soup before .When ever I was hunger I ate the soup. My kids loved it too, but the cabbage gives you alot of gas and to much salt. I have high blood pressure so I’m looking for some kind of soup that will full me

        • mary says:

          I used the low sodium chicken broth, or you can make your own if you have the time by cooking down a couple of chicken thighs with minced onion, carrot, garlic & celery (optional). salt substitute & pepper optional. Remove the thighs when cooked and set aside or freeze for some other recipe. Let broth cool in fridge. Any fat turns to solid on the top. Just scoop out and throw away the fat. also the low sodium V8 juice is available. If you use all fresh veggies, you have control over salt content. You could even stew your own cut up fresh tomato’s with Italian spice depending on how much salt you need to control but since the recipe makes a huge pot and you need some salt, you may not need to go that far. Ask you doctor. Do they make low sodium diced canned tomato’s? I haven’t looked.
          Good Luck! to both of us. 🙂
          mary Z

          • Marie says:

            they make canned tomatoes “NO SALT ADDED”. I use those with one can of regular and plenty of salt for us.. can’t wait to try this soup. Wanting to loose about 20 lbs.

  6. michelle says:

    what size cans are we using?

    • Emily says:

      They are all just the regular size 14 to 16 oz cans.

  7. Ashley says:

    Hi, you said in one of your comments the soup doesn’t contain fat but in the nutrition facts, it shows that it does. Also, would this be okay to eat ALL THE TIME? Thank you!

    • Emily says:

      The fat content technically isn’t enough to count on weight watchers or calorie counting diets. You could eat it in place of lunch and dinner and if you feel hungry in-between and it’s a great low calorie filler full of vitamins and nutrients.

  8. becky says:

    How long would it take if I wanted to do this on the stovetop? Simmer for 30-45 minutes?

    • mary says:

      I did my first batch on the stove top. Have to cook at medium, not high, so it won’t boil over. I still had to cook it for 3 hours unless you like your veggies under done. I know some do and believe it’s better that way. Less “gassy” to me, if it’s cooked slow and longer. 🙂 also the flavors blend to a richness. If you are looking for fast, maybe a pressure cooker? but I wouldn’t know the setting.

      • Marie says:

        I may try this in slow cooker. i will let yall know.

  9. ann says:

    Emily, it must be annoying to receive all of those questions that you have already given in the recipe.

    • Sierra Nicole says:

      Best comment Ive read…agreed.

    • Susan says:

      Thinking the exact same thing…LOL! READ people!

    • Lori Hunt says:

      Man, I was thinking the same thing! People need to read!

    • Lisha says:

      I’m glad to know that I’m not the only one thinking the same thing. Surely, I’m not the only one that knows you should read a recipe completely before making it.

      • Michellle says:

        To funny folks!! We need a “for real?” button!! bahahaha….just read and you will find you answers I did!! btw…I LOVE this soup and I added some boneless chicken breast..pre-cooked ..for extra protein as I need 124 gm a day!! Yum Yum

  10. Dawn says:

    I’m having a hard time believing/understanding that the instructions would say “Cook on high for 2-3 hours, or until vegetables are cooked.” for canned or soft veggies that require little cooking time. Perhaps a typo? If on HIGH for 2-3 hours, I’ve the feeling the liquid would burn off to nothing.

    • Emily says:

      Cook on high for 2 to 3 hours in a crockpot (or slow cooker). You would definitely not want to cook in on high over the stove for that long! Haha 🙂

      • Myrna says:

        Emily, you are an extremely patient person. 😉

    • Rose says:

      It says to cook 2-3 hours on high in a crockpot. That is why it will not dry out, as for the can vegetables, there should not be an issue with them in a crockpot for 2-3 hours. Stovetop is entirely different type of cooking from crockpot.

  11. Delia says:

    Approximately how much weight do you lose in what amount of time?

    • Erica says:

      I lost 8 Lbs in one week before my wedding…. but I was REALLY strict and it was combined with working out. I had the soup 3x a day and a really light dinner.. like baked chicken or a salad. This is a great diet kick-off. I usually do it for one week before starting a regular diet. It just gives me that initial push that I need to get started!

  12. misty cole says:

    Im going to eat the soup just like it is but hubby likes meat so i was wondering what kind of meat would be good in this?

    • Emily says:

      I would do some grilled diced chicken or sausage or meatballs.

      • misty cole says:

        thank you sounds good!!

    • Red Hot Mama says:

      My mom has a recipe just like this – we call it “cabbage soup” but the official name is “weight watchers beef vegetable soup” or something like that. Ours is pretty much the same, except it has some cooked ground beef in it. It calls for tomato juice instead of V-8 (or at least I always used our canned tomato juice instead of V-8 so I no longer even notice it says V-8?) I prefer more broth and less tomato juice so I change the proportions slightly. It’s great made in either the crockpot (with pre-cooked meat of course) or simmered on the stove. Leftover veggies go great in here too. Really don’t taste the cabbage, at least I don’t. I don’t think my recipe has dried beans but that’s because we don’t need it with the beef? It’s good. It’s actually a Christmas lunch tradition for us.

  13. Dena says:

    Can I use Spinach instead of cabbage. I don’t like cabbage but love spinach. Will it add any calories to it?

    • Emily says:

      You can definitely sub spinach for the cabbage. The calorie count would basically stay the same.

  14. alice says:

    Instead of spinach, what else could be substituted for the cabbage? Cooked cabbage is not a flavor that I like and I have some who are not crazy about spinach. Since there is a lot of cabbage in the recipe, something else would have to replace the cabbage. Do you have a list of suggestions? I can’t wait to try this!!

    • Erica says:

      You can definitely use Kale… that is a GREAT alternative

  15. Mary says:

    As I don’t particularly like the veggie bite I purred it somewhat & found it delicious.

  16. Darlene Gast says:

    I have some cooking in my crockpot right now…smells so good! Thanks for adding the nutritional info!

    Be Blessed!

  17. Krystle says:

    Can we sub the V-8 juice? I have a heart condition that requires me to watch salt content, and I find V-8 juice super salty. Thanks!

    • Erica says:

      You can use tomato juice instead

    • Robin Renfroe says:

      Try the low salt variety of V-8 also. It tastes really good.

    • Lovey says:

      I use the v-8 low sodium or sometimes v-8 low spicy sodium.

    • Susan says:

      You could also use low sodium or sodium free chicken or vegetable broth/bouillon.

  18. Phyllis says:

    This sounds really good. Would know how much sugar this has in it and how does it work for Diabetes

    • Erica says:

      You may need to put the recipe/ingredients in one of those nutrition sites to figure that out. I don’t know much about diabetes so the best thing I would say is to ask your doctor…

      • Louise says:

        This soup would be very good for diabetics as there are no added sugars, only the small amount of natural ones in the veggies. The starch in the beans could raise the blood sugar a little, but is offset by the fiber. I would lower the sodium by making my own V-8 juice and chicken broth. Overall a very good choice for everyone, including diabetics.

  19. Jana says:

    This looks sooo good! But, isn’t it going to be a whole lot of sodium?? Each can of soup has about 350 -400mgs of soup…

    • Robin Renfroe says:

      There are many low salt soups on the market that you could substitute without changing the flavor.

    • Elizabeth says:

      Oh my goodness people, please READ THE RECIPE! She has addressed the salt content and given substitute suggestIons. She’s addressed the nutritional data and if you would read the post you would know this. Are you not embarrassed to ask the same question over and over again?

      I’m not sure the soup diet should be your first priority. Perhaps reading comprehension would be a good place to start.

      • KKeeper says:

        Made me snort! Seriously, I couldn’t agree more.

  20. sheila says:

    hi how long will i see results in losing any weight

    • Erica says:

      I usually do this for a full 7 days… last time I did it, I lost 8Lbs… but I was REALLY strict and did a lot of exercise. We are playing around with the idea of making an e-book with a menu/exercise plan to help you maximize your results. Would you be interested in something like that?

      • Kim says:

        Yes, I would definitely be interested!

      • tabitha fugal says:

        me to 🙂

        • Tracy says:

          I would be really interested in this also, however I have an iron deficiency, so get tired real easy, any suggestions?

          • Erica says:

            Probably the best thing to do would be to talk to your doctor if you were looking to lose weight… sorry, I don’t want to give you bad advice!

          • Kim says:

            for Iron deficiency add spinach, cooked spinach is supposed to be better than raw spinach for iron deficient person’s or at least it has helped me! But my doctor also suggested an iron pill to help!

      • Jenna says:

        Definately would be interested in that!

        And thank you for posting this recipe!

      • Nancy says:

        I would definitely be interested in an e-book as well Erica.

      • Patricia says:

        I would also be interested.

      • Robyn says:

        I would love it if you would do an e-book!

        • Erica says:

          You are in luck… we DO have an e-book 🙂 http://www.favfamilyrecipes.com/store

  21. Mary says:

    I just made your recipe and it is delicious! Thank you for this. Hope it works for me and I can shed a few pounds. In the recipe that I found it says that it is 75 cals. per cup and in this one here it says 57 cals. Which is correct? I’m counting calories on My Fitness Pal and I’d like to add the correct amount of cals. Thank You.

    • Sierra Nicole says:

      You can enter the ingredients yourself exactly as you use them at my fitness pal to get that information, store it in your food diary and library for future use..

      • Sierra Nicole says:

        myfitnesspal can easily answer all the questions about the fiber, salt, sugar, sodium, and anything else anyone wants to tweak or swap or know about. Same with telling you how much to eat of what to get a complete diet, based on how much you want to lose, and in how much time. It’s free!!! It’s not the original poster’s job to change or justify the contents of her recipe to viewers’ requests and needs , and she has been pretty cool about it in the little bit Ive just read.. Weight Watchers, Spark People and Calorie count.com all offer it as well. The recipe is good: if you dont like red beans, stick in another color and worry it to the nth degree, if it’s too much salt swap out for low sodium or use half water, add herbs to boost the flavor that way, if you hate chunks or mushrooms, puree or take them out. Calculate it and play with it so you learn and dont have to ask someone else on a forum. These tools are the way we learn to eat better and weight loss comes naturally and doesnt have to feel so desperate and all or nothing…stays off that way too. You are worth it, make the effort. 🙂 great recipe to original poster.

        • Erica says:

          Sierra– thank you for your comment. 🙂 We love this recipe.. even if you aren’t trying to lose weight, it is still a yummy soup!

        • Susan says:

          I love creamier soups as opposed to broth-based so I almost always end up pureeing some of the vegetables. I usually add extra because I do like the ‘bite’ as it helps me feel I’m actually eating as opposed to having a ‘meal replacement’. This is a good base to start and the variations with changing out the veggies, beans, herbs, etc. are endless so it doesn’t become boring. Have fun and experiment!

        • Mitzikc says:

          You tell um Serria! In other words folks get over it USE YOUR OWN MINDS AND RESEARCH FOR YOUR OWN SELVES!!!!!

  22. Carol says:

    I think it sounds awesome. I’m going to buy all the ingredients today and give it a try. Thanks and can’t wait.

  23. Edna says:

    love this magic soup recipe will be trying

  24. Jackie from Canada says:

    What exact kind of squash do you use? I bought a spaghetti squash to cut up to put in it. My choices at my local grocery stores were very limited.

    • Erica says:

      yellow squash and zucchini is what I typically use

      • Brandi says:

        This sounds delicious!!!! Guess what’ll be in my crock pot this weekend? Question…I love zucchini but not a fan of yellow squash. What type of squash would you suggest I substitute?

        • Erica says:

          You can just double the zucchini if you like it best!

  25. Stephanie says:

    I found this on Facebook and made it today. I didn’t have the kind of tomatoes that it called for so I used 1 can of diced tomatoes and 1 can of tomatoes and chilies. It added a bit of a kick to it. I have read all the comments about this, and have already thought about adding different beans in it like Black Beans. I would at least love one can of corn in this. To me it’s just calling for a little bit of corn. I am not crazy over cooked tomatoes so wondered if that would be something I could leave out and it be just as good? Thanks so much for posting this and it finding its way to Facebook!!!

    • Tiffany says:

      Corn is starchy, might not help with the weight loss. Add tomatos last if you dont want them overcooked.

  26. Linda says:

    I have read all the comments that have been posted, as a result, all my questions were answered. Looking forward to trying this. Thanks very much.

  27. Amanda says:

    Hi there, I would like to make this in a vegetarian version, what would you suggest I replace the chicken broth with? Thank you in advance :))

    • Erica says:

      You can use vegetable broth

  28. Cindy says:

    I do not like squash or zucchini? What else can I use instead?

    • Ashley says:

      I’m wondering the same! Squash and zucchini 🙁 yuck! Lol

      • Wendy says:

        use broccoli or fresh spinach in it so you have the fresh veggies. Check for the lowest calorie higher fiber veggies

        • Rina says:

          i use garden cocktail with tomatoes juices it’s realy good also thanks

    • Echo says:

      Any vegetable you like would work, with the exception of starchy vegetables like potatoes, peas, and corn… or you could just leave the squash and zucchini out altogether and use more of the other vegetables in the soup.

  29. Sally says:

    Could I substitute beef broth for the chicken both?

    • Echo says:

      Yes, beef or vegetable broth could be used in place of the chicken broth.

  30. Natalie Deveau says:

    Too much salt. Any suggestions on how to reduce the salt?

    • Tiffany says:

      Use fresh vegetables and make your own chicken stock. You can also get dry beans and soak/cook. To make stock, Boil a couple breasts, celery, and season to your taste. Or boil a chicken carcass after your cook up a roast chicken and have eaten all the meat.

    • Echo says:

      You can reduce the salt content of the soup by using reduced sodium V-8, reduced sodium chicken broth, and reduced sodium canned tomatoes.

    • Erica says:

      Yes. Use low sodium broth and v8

  31. Ashley says:

    What would be a good substitute for squash and zucchini?

    • Susan says:

      Butternut squash would work well. You could also use a whole-grain pasta or potatoes if you’re not too worried about carbs. Soup is a blank canvas — you can use almost any broth/base, vegetables, meat, or pasta depending on your likes and dietary goals. If you like creamier soup just puree some or all of the soup in a blender before serving. I usually puree about half the veggies. Enjoy!

  32. sickntired says:

    Wow… you are much more patient than I am!!!! You wrote “Feel free to add or subtract vegetables to your taste. ” and how many times were you asked if you could swap out veggies? C’mon people… take the time to read what is written… then use some common sense!! It has too much sodium!!! WTH, SMH…. common sense to use low sodium products… Wow jut wow.

    • Maddy says:

      LOL I agree….WoW!!!!

  33. Tiffany says:

    Too much sodium for my taste. I’d use all fresh instead of canned, including homemade broth. What could I use to substitute the v8? Tomato sauce? I dislike that any soup that has v8, that’s the only thing you can taste. Not to mention the sodium in v8. Sodium holds up to 3x its weight in water!

    • Susan says:

      You can cut down the V8 and replace it with tomato juice, chicken or vegetable broth or you can leave it out altogether and just use chicken and/or vegetable broth/boullion.

  34. sheila says:

    hi i have been on it for over a week now and haven;t lost anything

    • Erica says:

      What exactly have you done? We have had others comment with great success. You need to keep your calorie intake around 1200 each day along with exercise. This soup is a great supplement to help you keep your calorie count down and keep you satisfied throughout the day.

  35. Late to the Party says:

    MAGIC soup? Sure, a soup loaded with healthy veggies, protein, and fiber is healthy. But eating this for lunch, a snack, AND dinner won’t make you magically lose weight. You’ll be bloated from the sodium in the chicken broth, V-8, and beans (unless you swap those out for lower sodium options). Besides: 57 calories IS NOT a meal. It’s barely a snack.

    • Erica says:

      We suggest eating a good breakfast, and then soup with a light lunch and then soup for dinner and snacks throughout the day. Stay tuned. We are in the works of writing out a meal planning guide for this soup so you will know how to get maximum results while still maintaining a healthy diet. We are working with a nutritionist to see it through 🙂

      • Vivian says:

        Hi Erica, it’s utterly amazing to me….you post this to assist people and all they do is complain….keep up the great work! Thanks for sharing.
        *****People USE your brains. Some of you sound like absolute imbeciles.****
        I would love to know what you do for a living because you can’t seem to think for yourselves and adjust to your individual needs. Or be grateful that someone takes their precious time to share something that has helped them. I will definately be making this soup and will adjust to my liking. 😉

        • jan met de pet says:


  36. donna says:

    may I omit the mushrooms? Don’t like them.

    • Erica says:

      Yes. They may be omitted

    • Susan says:

      You could also puree the mushrooms (doesn’t change the flavor very much) if you want the nutritional benefit. I don’t mind the taste, but I really dislike the texture of mushrooms.

  37. April says:

    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!!

    • Erica says:

      🙂 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.

      • Lee says:

        My mother said she lost a pound a day on this soup! Going to try it!

  38. Grammy says:

    “Unthaw” = freeze. “Thaw” = unfreeze. 🙂

    • Susan says:

      😀 One of biggest pet peeves 😀

      • Susan says:

        Oops! One of *my biggest pet peeves 😀

  39. Kim says:

    I would like to say thank you for posting this recipe and taking the time to answer all of the questions. I will definitely try this out

    • Erica says:

      Thank you for coming to our site! Please come back often for more recipes!

      • Jeannean Hill says:

        You are so patient and informative! This soup sounds so good. I love everything you said to put in it. And my husband will agree to it also. (thank goodness) I am going to make this today. About 2 years ago I lost 100 lbs and have struggling to keep it off. This soup will definitely will help. Thank you.

  40. Linda Spears says:

    This soup sounds just the thing I’ve been looking for. Something low in sodium, low cal. and all those wonderful vegetables. Thanks so much for all the info.

  41. Judi Spaulding says:

    really don’t like V8 juice & it really doesn’t like my belly either…what can I use in it’s place?

    • Erica says:

      You can use tomato juice… Canned or homemade

    • Susan says:

      Sounds like tomatoes may not agree with you much. You can use all chicken and/or vegetable broth or boullion.

  42. Pearl Ramirez says:

    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.

    • Erica says:

      That is so awesome!!! Congrats on sticking with it and getting rid of those unwanted pounds! You rock!!!

  43. Donnalyn says:

    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 🙂

  44. Lyn says:

    Substitute for mushrooms ??

    • Erica says:

      You can just leave them out if you don’t like them.

    • Susan says:

      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.

  45. Nydia Caruso says:

    Nutritional info please? I could not find it on this page. Thanks.

    • Erica says:

      whoops, I will try to get it back on here!

    • Lisha says:

      Nutritional info is in the comments above.

  46. anita says:

    Sounds yummy, need to lose bout 100 lbs, right now I’m 5’6 n weigh 255, praying this helps me help myself!

    • Susan says:

      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!

  47. Deborah Lavender says:

    Cannot find the nutritional break down of this soup.

    • Erica says:

      Whoops, it was on here earlier. I will try to get it back on asap

  48. Michele says:

    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.

    • Susan says:

      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.

  49. Charlotte says:

    So, do you use small or large cans of Chicken broth??

    • Charlotte says:

      oops…should have read better. found it…sorry

  50. Aaron Grandy says:

    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!

  51. Janet Faight says:

    You have the patients of a saint!!!

    • Erica says:

      🙂 Thanks Janet! Thanks for visiting our site! Please come back often!

      • Linda says:

        You’re a saint with all your patience…..God bless you and thanks for the recipe. 🙂

  52. Angel says:

    hey I don’t like canned broth so I was wondering what Is the amount in cups??

    • Erica says:

      Pretty close to 2 c. per can….

  53. Beverly says:

    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!

    • Erica says:

      You may replace the vegetables, however, try to avoid “starchy” veggies like peas, corn, or even potatoes.

  54. Jamie says:

    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.

    • Chrissy says:

      Couldn’t agree more Jamie!!!

      • Angie says:

        ditto to the ditto…lol


  55. Patti says:

    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.

  56. Carol Downs says:

    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. 😀

    • Erica says:

      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!

  57. Amy says:

    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!

    • Erica says:

      all the cans are 14-16oz sizes

    • Susan says:

      The recipe calls for 14 – 16 ounce cans.

  58. Susan says:

    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!

    • Kit says:

      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!

  59. Leean says:

    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!

  60. Abbijoy says:

    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.

    • Susan says:

      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.

  61. Kristy says:

    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?

    • Erica says:

      Eat a good-sized bowl… you can eat this until you are full!

      • Kristy says:

        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.

  62. vickie M says:

    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 ?

    • Erica says:

      To avoid having diarrhea issues, have some whole wheat toast or a banana or some brown rice along with the soup. That should help!

      • Susan says:

        The brown rice could be added right in the soup.

  63. Lana says:

    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?”:-)

    • Erica says:

      lol 😉

  64. Brittany says:

    Is there a version without tomatoes? I have a bad allergy to them

    • Erica says:

      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!

      • KansasKate says:

        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?

    • Susan says:

      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!

  65. Debra says:

    Dont be surprised to think you are being prepped for a colonoscopy!

  66. Stephanas says:

    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.

    • Susan says:

      Have you checked out sparkpeople.com or myfitnesspal.com?

  67. Carol says:

    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

    • Erica says:

      That is a GREAT tip! I have never heard of doing that before. Thank you so much for sharing! 😀

  68. Bethany says:

    This is yummy! Thanks for sharing! spicy V8 is the way to go. It gives it just the kick it needs.

  69. Jackie says:

    I can’t do the canned tomatoes, or V8 juices…is there a substitute ?

    • KansasKate says:

      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?

      • Echo says:

        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.

  70. Kelly says:

    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

  71. Ruth says:

    I don’t really like beans other than green beans, which I love. Could they substitute for the kidney beans?

    • Erica says:

      That is fine, you just wouldn’t get the fiber benefit as you would with beans.

  72. Melissa says:

    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!!!

    • Monique says:

      That is a really great idea! I may do the same. Are you going to eat the soup for lunch & dinner? Or just dinner?

  73. Lisa says:

    Has anyone calculated Weight Watcher Points Value of this?

    • Sherri Lynn says:

      I just did the calculations – it is 4pts.

    • Roberta says:

      I just calculated it and it’s only 1 point per serving.

      • Kay-M says:

        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+.

  74. Vicki says:

    I really enjoyed all of your suggestions. Do you have a website?

    • Vicki says:

      I meant do you have any other websites on eating or staying healthy?

      • Erica says:

        We just have this website but we have a “light and tasty” category that is full of healthy recipes!

  75. Joyce says:

    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!!!

  76. Jeni says:

    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!

  77. Kit says:

    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.

  78. adele says:

    How long can i store this in the refrigerator?

    • Emily says:

      To be on the safe side, I would say about a week. But you can also freeze it!

      • Lori Roblesky says:

        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. 🙂

      • adele says:

        Thank you, that was what i was thinking. I doubt there will be any left to freeze lol.

  79. Sherry says:

    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!!!

  80. Marie says:

    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!

  81. andrea says:

    Boyfriend and I just made this soup today, it is soooo yummy. I will be posting my progress throughout the week! 😀

    • Echo says:

      We are so glad you like it! We are looking forward to hearing how it works for you!

  82. Dawn G says:

    Do you mind if I share this on my website? It’s www.igniteyourbodyandsoul.com

    • Emily says:

      Just be sure to credit us back, and we prefer they come to our site for the full recipe. Thanks!

  83. Gerald Grealish says:

    I would like to try the soup but there are some problems: 1) I don’t like V8 or any kind of tomato juice (but I do like tomatoes), 2) I hate onions, 3) I do not like kidney beans (or any kind of beans like them, I like green beans) and 4) I never feel full after I eat soup. It doesn’t matter what kind of soup.

    • Emily says:

      I have 3 suggestions 🙂
      1. You could blend tomatoes and sub them out for the V8.
      2. Feel free to leave out the onions or beans.
      3. Use the soup as a filler before eating a low fat meal to help you take in less calories and get your vegetables in. 🙂

  84. Karen says:

    I was looking to substitute fresh spinach for the cabbage. How much fresh spinach would I use?

    • Emily says:

      You can sub the spinach for the same amount as the cabbage lists.

    • A Wiemers says:

      I sometimes substitute Bok Choy-leaves and stalks- for celery and cabbage. Hubby and I both love it.

  85. Wendy Holmes says:

    Erica you are a Saint with an Outstanding amount of patience!
    I’m NOT going to ask any questions cuz you’ve answered them all a bazillion times! LOL!

  86. Connie says:

    I really hate cooked squash and zucchini how bad would it be to add potatoes instead.

    • Erica says:

      You can just leave them out.. if you MUST have potatoes you can add them, but it makes the soup MUCH more starchy.

  87. Bev says:

    I have suffered from low thyroid problems for many years. All of my life I have been very thin which has always stumped the doctors. They have always told me I should weigh around three hundred pounds. I always laughed it off and chalked it up to good fourtune that I didn! But now I am in my middle fifties and the weight is pileing on at break neck speed! Can this soup help even the people that have medical issues ? I am very interested in the results and will try it. Thank you for sharing something that is healthy and not trying to push those dangerous pills

    • Erica says:

      Hi Bev– If you have concerns, the best thing to do would be to talk to your doctor.

  88. Pamela Smith says:

    About 30 years or more ago, my husbands doctor put him on a diet using almost this same recipe. During the years I lost the recipe so was glad to see this, cause it was great. So full of vitamins that we all need! I never used any beans in it. No just eating soup as anyone knows will not make u lose weight, but you can get your protein by boiling chicken, grilling fish, and walking or some type of exercise. The grill fish or boiled chicken you can use as your other meals with steam veggies. And it does work, and is great for people that have heart problems. You can change the taste around by using different spices. My husband lost over 100 lbs. and once in a while I would give him a treat of banana pudding, using sugar free sugar such as splenda to make the sauce with (they didn’t have splenda back then but I use it now and cant tell the difference. Being as apples have there own content of sugar, I would bake them with the sugar substitute. I didn’t need to lose any weight but I ate the same thing he did and felt it made me healthier. By the way we changed our way of cooking food and the types of food we ate. This soup is addicting. Thank you again for the recipe. As far as sodium content you can make substitutes.

    • Erica says:

      Thank you for this comment Pamela! Great suggestions! I am so glad to hear you like the soup. I actually made a batch yesterday 🙂 I love it too! -Erica

  89. Thom says:

    Can you specify the ounces of broth. I may have missed you answering this question previously. Thanks

    • Erica says:

      All the cans are the regular (14 to 16 oz.) size

  90. Milton Wender says:

    54 yr. old male. Thank you for a wonderful recipe. Will be making shortly and without having had it I can from my experience tell it will be very adaptable and delicious. Approximately a year and a half ago I bought a book by Dr. Caldwell Esselstyn: Prevent and Reverse Heart Disease. Though I did not have heart disease I was concerned about being overweight and my health I as I aged. Your soup is a perfect fit with what he recommends. My father is a retired cardiologist by the way. The premise is that fat is the biggest issue in the western diet. So I followed his recommendations; no avocado, no nuts, no food with added fats, no meat, no dairy/cheese etc. If it had a face or a mother I did not eat it. I truly ate like a horse. Pancakes with no butter for breakfast, really good cereals with lots of fruit, and I love Silk Soy Milk. Lunches/supper were rice and different types of beans, great salads, veggie hot dogs (I found many that were oddly enough quite good. For many recipes I learned to puree apple sauce with the appropriate seasoning and substitute that for the fat in saute cooking and oddly enough in beans. My wife laments the very well stocked spice cabinet, but does not complain when I use it. My 20 year old son eats much of what I do. Did it work? Yes, and no… Let me explain. YES: I lost on average 5 lbs. per week for 5 weeks. I ate well, and oddly enough to allay worries about carbs, I had beer, wine, and the occasional bourbon during the whole process; lots of bread, rice, pasta, just not the added fat. You MUST READ LABELS, and RESEARCH for yourself. NO ONE CAN DO THIS FOR YOU, but support is nice! It is a lifestyle change. NO it did not work; In that one day my son said let’s go to Sonic. One cheeseburger and it was pretty much over. The real benefit is that now I tend to overall make better choices. I am swinging SLOWLY back to the regimen mentioned. Why? In one to two days following the plan, heartburn and indigestion disappeared, constipation was non-existent, weight begins to melt off, and the craving for fatty, salty, sugary (by that I mean refined simple carbs, not complex,) goes away. I am not vegan/vegetarian, but the benefits from eating that way were tremendous. Thank for the Magic Weight Loss Soup recipe!

    • Erica says:

      Thank YOU for this comment Milton! Lots of good information there. I like how you said “if it had a face or a mother I did not eat it” haha good way of explaining that! 🙂

  91. jaylene says:

    Magic or not, this soup is good. Im not even dieting, but i love a good veggie soup, paired with a grilled cheese its yummy. Forget about the diet aspect of it, veggie soup is good anytime and this one is a keeper. I would take it to a pot luck.

  92. Joan Block says:

    thanks for sharing. I am off to the store tomorrow. Need to lose 50lbs. Looking forward to the e-book.

  93. Bettie Swaims says:

    I am deathly allergic to tomatoes. What can I use instead?

    • Erica says:

      You can just use broth and omit tomatoes…

  94. laurette says:

    Simmering on the stove now, smells wonderful. I’m 52 years old and needing to lose at least 50, closer to 70 lbs. I will be using this soup as a quick start tool for a week and then as a filler with a sensible diet. Thanks for posting, found on facebook. Good luck to all of us!!!

  95. Julie says:

    I can’t wait to try this!! Would this be considered a “low carb” meal?

  96. Denise Gregorio says:

    I make a soup, chili or stew like this every week and they are great. (Mostly from the South Beach Diet). I will try the 7 day step and see if I lose weight a little faster. When I add meat, I add lean turkey or chicken. Even my kids love it. I am a veggie lover and think that these soups are nutritious and delicious!

  97. Kristina says:

    Hi, is it a requirement that you sauté the garlic, onions, carrots, and mushrooms? I prefer to just throw everything in the crockpot to cook, but just wondering if there was a reason to sauté first? Thank you!

  98. Kelly B says:

    Why frozen green bean?

  99. Judy says:

    Do you really cook on HIGH 2-3 hours? That is a LONG time to cook vegetables but especially on high!

    • Kay-M says:

      The directions say to cook in a crock pot. As everyone knows that uses a crock pot – it takes time for it to heat liquids, so I don’t think 2-3 hours on high is too much. It was also mentioned – that you could also cook this on your stove top (3-4 hours on medium heat). Choose which method you want. If the soup is cooking too fast for you, TURN THE HEAT DOWN – for crying out loud – use your common sense! And PLEASE – read all of the comments here BEFORE you ask your question that has already been asked a zillion of times!!

  100. Alisha says:

    I was allowed to be a picky eater as a child, so now as an adult I have a hard time with a lot of veggies (due to taste or texture) or even getting up the nerve to try them. Tip I’ve been using to sneak them in to my food is to mince the ones I do not like and not use the full amount, I can usually deal then. I’ll be adding in other veggies to make up for the lesser amounts of what I do not like. Making tomorrow for my husband and I to take to work all week. Will probably only use as a side soup with dinner, but can’t wait to try. Hopefully my picky taste buds will play nice

  101. Kay-M says:

    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?

    • Erica says:

      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.

    • Kay-M says:

      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??

  102. Margaret Fraser says:

    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 .

  103. Christine says:

    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.

  104. Lori says:

    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.

  105. rose says:

    hello thanks for posting but i was wonder if am a vegan can i just use water instead of the booth

    • Erica says:

      You can use vegetable broth

      • rose says:

        thank you

  106. Milton Wender says:

    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!

  107. Andrea says:

    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 😀

    • Erica says:

      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!!!

  108. dandi says:

    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…..:)

  109. Rita R. says:

    As for this recipe; I don’t like mushrooms. Any other ideas? Also, how much do you eat and how many times a day?

    • Erica says:

      Check out the FAQ’s above– you should have all your questions answered there!:)

  110. Pam says:

    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.

    • Erica says:

      We have great substitutions that you can use in our FAQ section of this recipe… see above…

  111. Mary Spinelli says:

    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!

    • Erica says:

      Thanks for your kind words Mary! 🙂 We will do our best to keep the recipes coming!

  112. Kae says:

    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!

  113. Carmel G says:

    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!

  114. Cindy says:

    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.

    • Erica says:

      any fruit is great. Popcorn is a good snack too!

      • Cindy says:

        Thank you

        • Rina says:

          i use garden cocktail juice with tomatoes juice it’s realy good thanks

  115. Albina says:

    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.

    • Erica says:

      Yes, of course! Great idea!

  116. Albina says:

    I mean in a blender, not food processor.

  117. Curious says:

    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!

    • Erica says:

      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!

  118. Cab says:

    Can I use bagged cabbage that’s already shredded that has carrots etc with it?

    • Erica says:

      Yes, definitely!

  119. Robin Cena says:

    Interesting information about soup recipe! I have never seen before like this. It is really like a magic for weight loss.

  120. RTM says:

    I don’t recall seeing this question, what type of snacks would you suggest having. Thanks

    • Emily says:

      We actually explain that in detail in our e-book 🙂

  121. Jan says:

    Hi there-stopping in to let you know I made this last night. I have two little girls 10 and 7-they LOVED IT. I won’t have to worry about leftovers at my house 🙂 Hubs ate it also but he said add hamburger cause we you know how guys are. I said nope…we love it as is.
    I subbed mushrooms for fresh broccoli and cauliflower and I also added two zucchini as I couldn’t find any yellow squash.
    I thank you for sharing this-I needed a pick me up and something to get my veggie intake back up.
    Even if I don’t shed a pound-I enjoyed this tremendously! 🙂

    • Erica says:

      YAY!!! I am so happy you and your entire family liked it! It is always a WIN when the family can agree on something! Great substitution ideas, too. Thanks for commenting! 😀

  122. Nancy Donovan says:

    wow made this tonight it was soooo good. I used spinach instead of cabbage and grande Marsala instead of the Italian seasonings. Love it!! thanks so much.

  123. becky says:

    it just 2 14.5 oz cans of chicken broth or is it more?

    • Emily says:


  124. Babara Laurie says:

    This sounds super delicious. I wouldn’t mind losing weight with this. And to do it again on and off when I am just trying to maintain the weight off. Thanks for your recipe. 🙂

  125. Diana says:

    I just made it,it is delisious!
    I left out the cabbage and added some cayenne pepper.

  126. s patterson says:

    Would this soup work for the 5:2 diet? Thank you

    • Erica says:

      Hmmmm. I have no idea what the 5:2 diet is so I don’t know how to best advise you :/

  127. Howard Brutschy says:

    The soup sounds great, I think it would be better with a healthy splash of red wine and whole bunch of high fat content beef chunks, a cup and a half of bacon grease, and two hundred potatoes. A great side dish would include french fries, onion rings, cheese sticks and deep fried butter. I realize the weight would probably not come flying off at the rate you would expect by using the original recipe, but, my way tastes a whole lot better!

  128. Chris says:

    i am diabetic (type2) and need to lose weight. Would love to try this to get me started in the weight loss. Do you think this would be a problem in helping me get started?

    • Echo says:

      You would need to ask your doctor or nutritionist that question. This soup is full of healthy ingredients, but I’m not familiar enough with diabetes to know how it would be best to incorporate it into your diet.

    • Gayla says:

      Chris, I am type 2 diabetic also and I gave my Doctor a copy of this recipe and he said he let the Nutritionist look it over and it is fine. In fact he said that they use the same recipe for heart patients who need to drop some weight to have heart surgery. I am using this diet plan and Magic Soup recipe to help me lose the weight I need to lose. My Doctor seems to think that if I can lose 10% of my weight my diabetes will be controlled and I won’t have to take those pills for it just watch my diet. This is the best solution I have come across and I am taking advantage of it. Thanks Echo for keeping this site updated and answering all those repeat questions. Have a nice day as I will when my soup gets ready!

      • Echo says:

        Thank you for sharing the approval of your doctor and nutritionist! It is helpful to know. You just can’t go wrong with vegetables. I wish you all the best as you start your journey to control diabetes. I know you can do it!

  129. Amanda says:

    Hi all, I’ve recently been making this soup and it’s really tasty. I haven’t tried the full diet with it yet, but I’m thinking about doing so. Do you know how many calories it is and what is the serving size? My problem is that one bowl does not fill me up, and I’m usually hungry within a half hour or so. I fill the bowl to the top too, so I’m assuming it’s about two cups of soup. I will measure it next time.

    Any ideas on what healthy sides I could eat with it so it’s a little more filling? I’ve mainly been eating lettuce with fat free dressing and then snacking on almonds or something later.

    Thanks for your help and great recipe!

    • Erica says:

      You can check our “light and tasty” category on the blog for ideas or we have a bunch of ideas in the Weight Loss Magic Soup E-Book!

  130. debi says:

    hi, this sounds really good but, I aondering could meat be added to the soup.

    • Echo says:

      Yes, you can add meat to this soup. It will, of course, change the calorie content, so adjust your diet plan accordingly. Thanks for asking!

  131. Trisha says:

    Hello! I made this soup before and LOVED it! But I noticed the second time I bought the ingrediants that the italian diced tomatoes has sugar listed in the ingrediants. Is there any way to do it without sugar and was this taken into consideration for the nutritional content? I haven’t been able to find any italian diced tomatoes without sugar. I use wegmans organic italian diced tomatoes. Thank you so much!

    • Echo says:

      The sugar content of the diced tomatoes was taken into consideration when calculating the nutritional content. If you don’t want to add canned tomatoes, you can add fresh diced tomatoes and some Italian seasoning to the soup instead. Fresh tomatoes are delicious in soups, it just adds a little more preparation time. Hope this helps! Thank you!

  132. tammy brown says:

    It doesn’t say how big of cans for the broth, this would be helpful information to have and I would appreciate it. Please email and let me know, thank you.

    • Echo says:

      Thank you for asking! The cans are 14.5 ounces.

  133. Emma says:

    I made this soup, however, I did not use the mushrooms, but diced up a sweet potato. I ate a bowl for lunch only. I usually eat a low cal dinner such as fish, that is why I only ate the soup for lunch. I will say this. It was very tasty and satisfying. I felt full most of the afternoon. After five days of eating this I felt good, and know I at least lost a pound or two. The next week I did not eat it. Didn’t feel as good as I did when I was eating it, so, with that said; I’m going back to eating the soup everyday for lunch.

    • Echo says:

      Thank you for sharing your experience. You just can’t go wrong with eating a lot of vegetables and this soup is a great way to get them in each day. I really appreciate your feedback!

  134. Kathleen says:

    I have this cooking right now and it smells amazing. I tried in my crock pot and I guess it was not big enough. Had to transfer over to a stock pot on the stove top. I thank you for this I have been looking for something with more vegetables. Need to add more to my diet. Not vegetarian, just want to add more veggies. I will have some before I go to work and take some for later. I don’t like texture of mushrooms so I substituted celery. I think this is the only change I made. Did use low sodium V8 and low sodium canned tomatoes as well as organic low sodium chicken broth. Thank you again. Will let you know how it comes out.

    • Kathleen says:

      Update: I just had my first bowl of this soup. Absolutely my totally favorite from now on. I cannot see myself always having some of this on hand. Thank you, thank you, thank you!!! I feel empowered on this journey of getting more healthy. Cooked it on the stove only for about 1 1/2 hours. So flavorful and the veggies still had a little crunch to them. Thanks again.

      • Echo says:

        Thank you for sharing this Kathleen! All the best to you on your journey to getting healthy!

  135. Jamie P says:

    I can’t wait to give this a try. I need a little jump start on Losing some weight. But I could find where it said the serving size per meal?
    Thank you

    • Echo says:

      Here is the nutritional information per 1 cup of soup:
      57 calories
      11 carbs
      0 fat
      3 protein
      398 sodium

      • AAKMullins says:

        Thank you!

  136. Karen Howard says:

    This is not the 1st time I ran across your many great recipes, but I just had to say This Soup Looks Delicious, & I sure hope it will help me loose a few Pounds off of my Menopause Belly !

  137. AAKMullins says:

    How many ounces/cups of soup equal “one serving?”

  138. VK says:

    This soup is delicious! I wasn’t too fond of it until I pureed it to make it “creamy” and now I love it! I added spinach and celery along with the ingredients in the recipe. Yum!
    I even put it on pasta as the sauce for my kids dinner and they loved it!
    Thank you!

    • Erica says:

      Great idea putting it on pasta for the kiddos! Personally, I like it pureed, too 😉 -Erica

  139. Friogjune says:

    Amazed at the dozens of “same”questions asked about a very clear and detailed recipe and procedure. It sounds really good and am going to try soon,and my two questions were answered,by scrolling through! Thanks for it,even if I don’t lose weight ,will enjoy.

  140. Charlotte says:

    I am wanting to calculate the new WW SmartPoints. What is the grams of sugar?

    • Erica says:

      We haven’t calculated the grams of sugar. You could probably use a nutrition calculator to find it! Hope this helps!

  141. Barbara says:

    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.

    • Erica says:

      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!!!

  142. Robert says:

    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?


  143. Carey Clark says:

    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.

    • Echo says:

      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.

  144. Britney says:

    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!

    • Echo says:

      Thank you for sharing this Britney! I’m so glad this Weight Loss Magic Soup is working for you!

  145. Sarah says:

    Besides the kidney beans, is this recipe Whole 30 approved? Anyone know?

  146. Lisa Ellis says:

    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!!!

    • Echo says:

      That is AWESOME, Lisa! Thank you for sharing this and a BIG CONGRATULATIONS on your weight loss!!!

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