Weight Loss Magic Soup is the perfect recipe to a healthier you in 2021! If you are looking to drop a few pounds this low-calorie, high-fiber soup is healthy, flavorful, and really fills you up!
Weight Loss 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. We added kidney beans for protein to help 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 really does help you lose weight.
Why is it Called “Magic Soup”?
We call this soup “magic” because we have all incorporated it in 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 hearty, flavorful and keeps you full and on track with eating.
Do I JUST Eat This Weight Loss Soup? All Day, Every Day?
No. You still need to get some calories in (about 1,000) to lose weight at a healthy rate. For best results here’s what we have found to work:
- Eat a healthy breakfast in the morning, focusing on lean proteins.
- Eat a bowl of Weight Loss Magic Soup for lunch.
- Have another bowl of the delicious vegetable soup for an afternoon snack.
- Then, at dinnertime, eat a bowl of the weight loss soup along with some whole grain crackers.
- Drink lots of water during the day to stay hydrated, and most importantly,
- Exercise at least 30 minutes 3-5 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 for your meal.
How Many Calories are in Weight Loss Magic Soup?
Each cup of Weight Loss Magic 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 use tomato juice (homemade or store bought). You can also use fresh veggies instead of canned or low-sodium broths to reduce sodium as well. One cup of soup contains:
- 57 calories
- 11 carbs
- 0 fat
- 4 protein
- 225 sodium
How Long Does Weight Loss Magic Soup Last?
This Weight Loss Magic Soup recipe makes about 20 cups of soup, so you can eat on it all week. It stays fresh in the refrigerator for up to seven days, and freezes beautifully. Make a double or triple batch and store in the freezer for up to three months.
I don’t Like (Insert Vegetable Name Here). What is a Good Substitute?
You can substitute any vegetable really. Just try to avoid starch ones like potatoes, peas or corn if you can. Kale, spinach and celery are delicious and filling substitutions.
This Soup Recipe Has A LOT of Veggies. Am I Going to be, You Know, Running to the Bathroom Often?
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-what toast, brown rice or even a banana. That should help!
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 cooking!
- Golden Detox Smoothie
- Weight Loss Magic Smoothie
- Fiber Crunchies
- Lettuce Wraps
- Cool Cucumber Green Smoothie
- PB&J Energy Bites
- Easy Vinegar Marinated Cucumbers
- Guilt Free Oatmeal Cookies
- Oven Roasted Vegetables
How to Make Weight Loss Magic Soup
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
- 3-4 cups shredded cabbage
- 1 teaspoons Italian seasoning
- Salt and Pepper to taste
Instructions
- 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 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.
Equipment
- Crock Pot Slow Cooker
Notes
Recipe Video
Pat c says
Chopping, dicing, slicing, and shredding takes a lot longer than 20 minutes. And it makes so much, I will have to cook it in two batches. Had I known, I would have halved everything as I went along. But, I mixed it all in my largest mixing bowl and I have the first half cooking in my, what I thought was a large crock pot ! Looks wonderful. Can’t wait to try it ! Also, as I’m allergic to mushrooms, I substituted celery chopped quite fine and sautéed it with the onions, etc.
Rikki says
I suppose for a true “diet”, one should not have their much loved cup of joe with half and half and a little sugar in the AM? Or will that be so minimal that it will be okay?
Favorite Family Recipes says
If a diet isn’t sustainable, it won’t work! So I would have your cup of joe 🙂
Rikki says
Phew! Good!
Thanks…
Elaine says
Can I use beef broth in lieu of chicken broth?
Favorite Family Recipes says
Sure!
Melisa says
I like it with Spicy V8 juice and when I want a little extra protein in it I’ll add browned spicy sausage. Pork taste the best but spicy turkey sausage is good too. Make it all the time love it. I too will make it with whatever veg. I have available. It’s a good way to clean out the frig. 🙂
Sharon Jarrett says
we enjoyed the soup. I used homemade broth and so we had some turkey meat in it which I felt added to it. I didn’t have zucchini so I added the rutabaga and some frozen mixed vegetables.. I substituted garbanzos for the recommended beans. I also added ginger root (fresh) dried sea kelp, and dried chilies. It was spicy but great!
John says
Made this today
Very tasty
Jamie says
Has anyone tried this with green and red peppers and jalapeños I love peppers
Chloe says
Yes!!! i add red and yellow peppers and some Hot sauce 🙂 it makes it sweeter and gives it a little Kick!
Bev MacNeil says
Ohhhhhhhh
Peppers and hot sauce make this sound perfect. Thanks for the great tip
Lisa says
I know this is an older recipe and you have MANY comments and ratings, but I wanted to stop in and add mine, too. I have been making this weekly for years, and I couldn’t remember where I actually got the recipe until I stumbled onto your site again. I use the veggies I have available that week and meal prep it on Sunday with the rest of the meals for my family that week. I eat this for lunch most days, and sometimes for lunch and dinner if I am feeling a bit bloated. I love getting all the veggies for the day in one soup, and the micro nutrients are extraordinary. Also, I will eat this at night for a snack if I am feeling peckish (instead of that half can of pringles in the back of the cupboard), and it really does help me keep my weight under control. I’ve even made this in a coffee maker while traveling, desperate for something healthy to have in the evenings after a morning and lunch of mingling and conference food (which is basically just carbs anyway). Thank you, for such a great and customizable recipe!
Ellen D. says
You can try substituting the tomatoes with a can of pumpkin puree. That will give the soup some body without the acid.
Chloe says
OH MY GOD THAT SOUNDS AMAZING
Rose says
I don”t like zucchini or squash, can I substitute with other veggies?
Echo Blickenstaff says
Of course! Use any vegetable you enjoy in soup, or you can double up on another vegetable in the recipe.
Kathy L Stull says
So good. And easy. I have varied the recipe. Still always delicious!
Shavon Smith says
I hate beans..can I replace with something else?
Echo Blickenstaff says
You can simply leave them out and it won’t affect the taste at all. If you want to add some protein to the soup, you replace it with cooked ground turkey or chicken without adding too many calories.
MaryAlice Nevarez says
what can i sub out for mushroom and green beans i dont like either. I am a very textural eater and dont like veggies could i puree the soup?
Favorite Family Recipes says
You can really substitute any vegetables, and yes you can puree the soup!
Sherri says
I have puréed the soup and it’s wonderful!
Andi says
Can the V8 and or diced tomatoes (or both) be subbed out with more broth? I ask, because tomato based soups do not agree with me and cause terrible ingestion, almost to the point of becoming ill. Just curious.
Favorite Family Recipes says
We haven’t tried it that way – but the tomatoes are what give this soup a lot of it’s consistency and flavor. Taking those out would yield a very different recipe!
Marilyn Abeln says
Add a pinch of baking soda.that takes care of it.
Kim says
Made this tonight (on the stove, though) and added a little cayenne pepper!! *AMAZING*
Angela says
Was wondering I am following a pre op diet and it says to eat 4-7 oz of lean meat, was wondering if I could add diced chicken breast to this and cook it..if it would hurt the calories or anything?
Favorite Family Recipes says
Adding chicken would add calories to the soup but it will still be a really healthy soup!
randy says
If im adding chicken or turkey should it already be cooked or should i just throw it in uncooked
Talatu says
I used fish filets and it was yummy!
randy says
I was looking to add chicken or turkey was wondering should it already be cooked or throw it in uncooked sorry im not great with homemade soups
Angy says
Randy, you should use cooked chicken or turkey in this recipe. It can be cubed or shredded. Don’t add to much though because you’re adding more calories to the recipe and you want to watch out for that.
Kay says
Soups on the stove right now..smells wonderful
Favorite Family Recipes says
Let us know how you like it!
Casey Gesell says
I cooked this soup last night on “high” as the recipe said and all of the liquid evaporated and burned my pan!!!
Favorite Family Recipes says
The lid on the slow cooker should prevent the liquid from evaporating and burning. I’m not sure how this could have happened. We have never had anyone experience this soup burning. What kind of slow cooker are you using? Maybe the type you have heats extra hot?
Ang- says
I have read on multiple websites that cabbage is bad for Bariatric Patients…then on other websites…it says it’s ok to eat. This goes with other foods as well !!! My question is…Who do you believe ????? Help !!!!
Favorite Family Recipes says
This may be a question that is best suited for a physician.. I honestly have no idea. I always thought cabbage was good for you but I could be wrong!
randy says
Hi im excited to make this soup however im not a fan of mushrooms or kidney beans what would you recommend as a substitute
Favorite Family Recipes says
This soup is great because you can add really any veggie that you want! For the kidney beans you could substitute Great Northern Beans, Navy Beans, or Chickpeas!
Linda says
You only sauté the veggies for 5 min., then transfer to a crockpot. Is that what you did? You also said you made it “last night” which makes me think you tried to make it completely on the stove. A crockpot rarely “cooks dry” because with the lid on tight, it should produce steam which is “wet”. You may want to try again! : )
Lisa Spencer says
Did this do good on the stove? I was thinking low n slow?
Erica Walker says
yes, you can definitely do it on the stovetop. Hope this helps!
MargieDoran says
Good soup but it does make a lg. Quantity.
Echo Blickenstaff says
Yes, it makes a lot. You can freeze it if you don’t think you’ll get through it within a week.
Kk says
This is so yummy! Can we add shredded chix? For protein.
Favorite Family Recipes says
Sure! That sounds delicious!
Melody says
I don’t like kidney beans can I use pinto beans? If not what can I substitute for them
Thanks
Favorite Family Recipes says
I would do Great Northern Beans or chickpeas instead!
Emily says
Cannalonie beans or navy beans
Lesley Zipagang says
I love this, easy now with IP. I sauteed the garlic, onion, mushroom and carrots using the saute feature for 5 mins, dumped the rest of the ingredients and set it on high pressure for 10 mins. Did the quick release and done! Its delicious and using an IP definitely made this too easy to make. I can eat this for days while other recipes only last 2 days max as the flavor changes but I think this stays the same or gets better later so thanks!