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Weight loss soup is the perfect recipe for a healthier you in 2024! If you are looking to drop a few pounds this low-calorie, nutrient-rich, high-fiber soup is healthy, flavorful, and fills you up!
Featured with this recipe
- Ingredients for Weight Loss Soup Recipe
- How to Eat Weight Loss Soup
- Will I Gain All My Weight Back Afterwards?
- Nutrition Information Per Cup
- Substitutions for Weight Loss Soup
- Instant Pot Weight Loss Soup
- Spices and Herbs to Use for Seasoning
- Frequently Asked Questions
- More Healthy Soup Recipes
- More Healthy Recipes to Kick Off the New Year
- How to Make Weight Loss Soup
- Weight Loss Soup Recipe
Weight loss 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. We added kidney beans for protein to help you feel 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 does help you lose weight.
We call this soup “magic” because we have all incorporated it into our diets at one point in another with terrific results! It’s so much more than a bland cabbage soup or vegetable soup. It is a low-carb, hearty soup that is full of flavor and keeps you satisfied and on track with healthy eating.
Ingredients for Weight Loss Soup Recipe
This weight-loss soup recipe is just what you need to start the year off right! It is full of nutrients, low-calorie, and healthy ingredients to make this a filling soup. This weight-loss soup is one you need to have!
- Chicken broth – Low-sodium chicken broth gives a flavorful base for the soup. It adds liquid and moisture to the soup.
- V-8 juice – This is a flavor enhancement filled with all the nutrients from eight ingredients everyone loves.
- Diced tomatoes – Italian diced tomatoes from a can are poured into the soup. Tomatoes have a rich flavor with a great source of vitamins.
- Onion – Slice and chop the onion into small pieces.
- Garlic – Minced garlic cloves have their own health benefits.
- Mushrooms – Slice the mushrooms into thin slices.
- Vegetables – Carrots, zucchini, and squash are peeled and sliced in uniform sizes to help them cook and soften at the same time.
- Green beans – Fresh or frozen green beans work well.
- Kidney beans – Drained and rinsed thoroughly in a strainer. Add more types of lentils for more protein.
- Cabbage – Shredded cabbage softens and adds flavor to the base of the soup.
- Italian seasoning – Adds flavor and seasoning to the weight-loss soup.
How to Eat Weight Loss Soup
You still need to get a healthy amount of calories (about 1,200 a day) to lose weight at a healthy rate. For best results follow this diet plan we have found to work!
- Breakfast – Eat a healthy breakfast in the morning, focusing on lean proteins.
- Lunch – Eat a bowl of Weight Loss Magic Soup for lunch.
- Snack – Have another bowl of the delicious vegetable soup for an afternoon snack.
- Dinner – Then, at dinnertime, eat a bowl of the weight loss soup along with a serving of lean protein and a serving of whole grain, for example, a 4-ounce chicken breast and ½ cup of brown rice.
- Water – Drink plenty of water during the day to stay hydrated.
- Work out – Exercise at least 30 minutes 5 or more days a week for maximum results.
Will I Gain All My Weight Back Afterwards?
It’s important to note that we don’t recommend following this strict diet for more than seven days. After a week, be sure to maintain a healthy diet, having this soup intermittently until you reach your desired weight. Think of this as a positive kick-off to your diet, a way to shed pounds and gain some confidence as you continue your lifestyle 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 during your meal.
Nutrition Information Per Cup
- 57 calories
- 11 carbs
- 0 fat
- 4 protein
- 225 sodium
Substitutions for Weight Loss Soup
- Vegetables – You can substitute any vegetable. Just try to avoid starch ones like potatoes, peas, or corn if you can. Kale, spinach, and celery are delicious and filling substitutions.
- Chicken broth – Beef broth or vegetable broth can be used instead of chicken broth. Feel free to use low-sodium broth or make your own.
- Protein – We use kidney beans in our recipe to add some protein to this soup. White beans, pinto beans, black beans, or red beans can also be used and the calorie count will stay the same. You can also use lean ground beef or ground turkey, but keep in mind that the calorie count will go up.
Instant Pot Weight Loss Soup
We received a comment from Samantha, who made this soup in her Instant Pot. Thank you for sharing this, Samantha! Read her review on how she made the weight-loss soup in the instant pot!
“I did it in the instant pot! I sauteed the onions, garlic, carrots, green beans, and mushrooms in olive oil. Then, I added broth and gave it a good stir to scrape up bits. I added Kale instead of cabbage and cooked it for 5 minutes. Quick release, add zucchini and stir. Add tomatoes last and don’t stir. Cook another 5 minutes and quickly release. I didn’t add beans or tomato juice. I sprinkled it with parmesan and it was wonderful!”
Spices and Herbs to Use for Seasoning
In addition to the onion, garlic, Italian seasoning, and the seasonings in the diced tomatoes and V-8 juice, you can add any of the following additional 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. Make a double or triple batch and store it in the freezer for up to three months.
Each cup of weight-loss soup has only 57 calories! It is such a satisfying way to get your vegetables in for the day. If you are worried about sodium content, feel free to use low-sodium V8 or even tomato juice (homemade or store-bought). You can also use fresh veggies instead of canned or low-sodium broths to reduce sodium as well.
If this is something you’re 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!
It is always good to have a variety of meals each day. This is a great way to start a healthy new year and diet but is also good to have variations of meals for more nutritional values.
The amount of weight loss varies for each person. There are several variables to consider when using this weight-loss soup. Some examples are exercise, hydration, and body structure or type.
More Healthy Soup Recipes
More Healthy Recipes to Kick Off the New Year
Start your New Year off on the right foot with a few of these deliciously healthy recipes. Happy New Year!
How to Make Weight Loss Soup
Weight Loss Soup
Video
Equipment
- Crock Pot (Slow Cooker)
Ingredients
- 32 ounces chicken broth you may use low-sodium
- 3 cups V-8 juice *see recipe notes
- 28 ounces Italian diced tomatoes
- 1 small onion
- 2 cloves minced garlic
- 8 ounces sliced mushrooms
- 3 carrots peeled and sliced
- 1 zucchini diced
- 1 yellow squash diced
- 2 cups green beans fresh or frozen
- 14 ounces kidney beans drained and rinsed
- 3 to 4 cups shredded cabbage
- 1 teaspoons Italian seasoning
- salt and pepper
Instructions
- In a large frying pan sprayed with cooking spray, saute garlic, onions, carrots, and mushrooms for about 5 minutes.
- In a large crockpot, combine sauteed garlic and vegetables with the remaining ingredients.
- Cook on high for 2-3 hours, or until vegetables are fork-tender.
- FREEZING INSTRUCTIONSThis makes a large batch of soup. If you would like to freeze portions of it to use later, undercook the vegetables just a little. Pour the soup into freezer Ziplock bags and let as much air out as you can. Lay the bags flat on a cookie sheet and freeze. Once the soup is frozen flat, it is easy to layer in your freezer and won't take up much room. To thaw, place the bag in the fridge for 24 hours and then reheat.
I don’t recall seeing this question, what type of snacks would you suggest having. Thanks
We actually explain that in detail in our e-book 🙂
Interesting information about soup recipe! I have never seen before like this. It is really like a magic for weight loss.
Can I use bagged cabbage that’s already shredded that has carrots etc with it?
Yes, definitely!
I found the answer to my question in the comments since someone else asked it, but I wanted to suggest: It would be very helpful if you could put the size/ounces in the recipe rather than just “2 cans of this” or “1 can of that.” The recipe looks great, making it tonight!
We will try to be more specific– we have the can sizes in the write-up above the recipe but we will get them down into the actual recipe asap. Thanks for the suggestion!
I mean in a blender, not food processor.
Can I mix in a food processor the cabbage with the onions, it just tastes better, because I am having hard time to eat it 🙁 Thank you.
Yes, of course! Great idea!
Hello, you said to eat a cup for lunch and later a snack. Would some kind of fruit be good or could you suggest something that would work with the soup. Would you eat any popcorn the week your on it.
any fruit is great. Popcorn is a good snack too!
Thank you
i use garden cocktail juice with tomatoes juice it’s realy good thanks
I made this today to accommodate my tastes and allergies. I did not use V-8 as I am extremely allergic to carrots. I increased the amounts of chicken broth and used boxed organic petite cut tomatoes. Also I only used fresh vegetables: yellow squash, zucchini, turnip, English peas, black eyed peas, mushrooms, green beans and napa cabbage. I used whatever fresh, organic veggies they had at my grocery. it turned out extremely well. I think the fresh rather than canned produce was the key! Thanks for a great soup!
I made this a few weeks ago! AMAZING! I even found a low sodium V-8 juice that was Hot and Spicy! Added a great kick to it!
Wow lady you are awesome…just so freaking patient and kind in your response to people.
Keep doing what you are doing you are helping hundreds of folks and we appreciate it. Love your site and love the recipes. Using common sense and doing a little research and trial and error is key for this soup recipe to work with everyone as a healthy diet to lose weight. Exercise is very important for everyone regardless of whether weight loss or just getting fit. Thought everyone knew this already by now. Anyway….kudos!
Thanks for your kind words Mary! 🙂 We will do our best to keep the recipes coming!
this made my mouth water just reading the recipe. My problem is the rest of my family is allergic to tomatoes, so unless I can think of a replacement or my girlfriends all come to visit this will not be made any time soon SAD.
Pam
We have great substitutions that you can use in our FAQ section of this recipe… see above…
As for this recipe; I don’t like mushrooms. Any other ideas? Also, how much do you eat and how many times a day?
Check out the FAQ’s above– you should have all your questions answered there!:)
Thanks so much for sharing this recipe. I love all the veggies. You have been so nice to reply to everyone’s questions (some over and over again…:) I didn’t see any questions and replies about adding meat to this (ok…I lied, someone commented on adding chicken I think). I am wondering about adding some browned turkey burger to this to add a little more protein. Would you have any opinion or suggestions on this? If people don’t think they will like all the cabbage, I say try it…..I think cabbage in soups adds a great flavor.
I make an unstuffed cabbage roll that is really similar to this, but not quite the variety of veggies, and yes, meat. I am going to make your soup and do my best to drop those added pounds that have creeped back after losing a significant amount of weight a few years back. Thanks again for sharing your expertise…..:)
UPDATE FROM FEB. 18th:
THANK YOU for sharing this recipe. This soup is awesome!! We have been doing great. During the day, we have a protein shake for breakfast (Cellucor whey protein), the soup for lunch, and a small cup of soup as a snack (my boyfriend also eats a can of tuna during lunch). Dinner time is also soup. I always drink a lot of water anyways but I definitely made sure to stay on top of it throughout the day.
We do the soup diet for 3 days, and then 3 normal/clean eating days. I’m 30, 5’5″ – I work out 1 hr/days 5 days a week now. My boyfriend just turned 40, he’s 6’6″ – his job is physically demanding and works out when he’s at work. We never lost our energy. We’ve both lost weight and it’s not just water. So far, I’ve lost 12 lbs and my BF has lost 20!!
This has been a great boost to our dieting and a great plateau buster.
(Never got tired of the soup!)
I will update again 😀
WOW!!!! Serioulsy WOW!!!!! That is a great idea!!! Thank you so much for coming on here and sharing your story. Great work and props to both you and your boyfriend!!!
Made it with slight variations as follows: Crowder Peas for Kidney Beans, File Gumbo Seasoning for Italian Seasoning, and the diced tomatoes were garlic and green pepper seasoned. To cut cooking time I parboiled the carrots, squash, and zucchini for 5 minutes and added to the saute mixture of garlic, onion, cabbage and mushrooms I already had going. In addition when I mince garlic, I add tsp. of olive oil and a tsp of salt as I mince. This keeps the garlic from stick1ing to the blade and was enough oil to forego the non-stick spray when I sauteed in my “green” non-stick skillet. Was done in 30 minutes once all ingredients combined. Delicious!
hello thanks for posting but i was wonder if am a vegan can i just use water instead of the booth
You can use vegetable broth
thank you
I made this soup yesterday using College Inn’s Thai Coconut Curry Chicken Broth, swapped the cabbage for Kale, used fresh green beans and high fiber V8 along with all the other ingredients. DELICOUS 🙂
Going to make the smoothie today. Love this and so easy in the crockpot.
I make a soup that my grandson named Grandma’s magic soup. Not only did my husband lose weight, but his cholesterol came down so much, the doctor was amazed!!!! Mine has lots of beans and lots of other stuff. The magic about mine is that you are full before you can over eat.
Lets have the recipe quick as u can!!! Would love to have it!!!
Thank you for the soup recipe .i have been looking for this for a long time .can’t wait to get the stuff to make it .
After reading all of the comments 😉 I do have a question that has not been addressed. Echo/Emily has posted the NI as: 57 calories, 3g protein, 11g carbs, 0g fat, and 4.5g fiber. But when I went to the page to order the new e-book, it shows a ‘sample’ page with this same recipe, but it lists the NI as: 57 calories, ‘0g’ protein, ‘8g’ carbs, ‘.5g’ fat and ‘6g’ fiber. Can you tell me which NI are correct?
The one we put on the site originally had the NI calculated from a website (we put in all the information and it gave us the info)… the one in the book was hand-calculated by a nutritionist.
For years now, I have been using caloriecount.com’s recipe analyzer. I copied and pasted this recipe (I deleted all low-salt references, but otherwise it was exactly as written) – and this is what I came up with (using 20 servings): 156 calories, 8.4g protein, 29.1g carbs, .7g fat and 7.8g fiber, and 623mg sodium. It also says the serving size will be 306g (which equals 10.35oz (a little over 1 cup)) Totally blew me away that the NI could be so different! Can you tell me what NI analyzer program you use??