Slimming Vegetable Soup Recipe

This slimming vegetable soup recipe is jam-packed with veggies, greens and beans. It’s all sitting in a nice broth made from tomato sauce and vegetable stock. It doesn’t get much healthier than this- not to mention easier. This is a simple chop and simmer recipe. This slimming vegetable soup recipe gets it’s name from the fact that you can literally eat as much of this as you want with no regret. Dress it up if you need more bulk by adding a bit of a cooked grain or by itself for a light lunch. Light in calories and fat there is!

You may have seen a version of this soup floating around the interwebs in the last few years. Eating Well Magazine has one, Weight Watchers has their version too. I will freely admit that mine is somewhat of a hybrid of the 2. It is thicker and has more beans. I like beans. They help me supplement my protein intake, which is something I struggle with.

This post is part of a monthly series brought to you by Meijer to share the savings you can experience in their store and online. Like all posts on Basilmomma.com all opinions are my own and the thoughts therein were created solely by me to educate and hopefully inspire!

I also need to point out that this slimming vegetable soup recipe makes a lot. I mean- quite.a.bit. I would guess about 2 gallons and some change. I can’t say for sure because you may adapt this to suit your needs thus changing the outcome. I also go light on the salt because I like to season it before I eat it. Please make note of that when you are making this for yourself. You know what is really great in this slimming soup recipe? Tossing in the rind from a wedge of Parmesan cheese in to simmer along with the veggies. It leaves a great flavor!

For it being January, I found an amazing selection of fresh veggies at my local Meijer grocery store. I was impressed with the price this recipe actually breaks down to and with the mPerks app I was able to save even more.

Once I was done making this slimming vegetable soup recipe, I let it sit in smaller containers in the refrigerator for 2 days. Why 2 days? Because I was busy. But really- I think allowing it to macerate a bit before bagging up for the freezer enhances the flavor. Yes- I said bagging up for the freezer. This makes a lot. Unless you are feeding this to a large family in 2-3 days you need to freeze the leftovers. I scored 2 giant boxes of Ziploc bags at Meijer and bagged my leftovers up for later enjoyment or giving. 2 gallons, 4 quarts. Don’t forget to label your bags. Frozen soup looks suspiciously similar to frozen- anything red ????

Feel free to substitute veggies and beans in this slimming vegetable soup recipe to make it your own. You may want other things in there that you love like roasted peppers, turnips (ick) or broccoli. The sky is the limit.

This slimming vegetable soup recipe is also a great after-school snack if you kids need a little something warm after getting off the bus or playing outside. Jacob likes it when I sprinkle a bit of Parmesan cheese on top or a handful of goldfish crackers.

Put your knife skills to work when making this slimming vegetable soup recipe. I rinsed all veggies first. Then dropped everything in the pot as I chopped it. No particular order. Because I want this soup to survive a reheat after it comes out of the freezer and still have that fresh from the pot taste- I don’t cook everything to the point of being soft. I like it to have a bit of ‘bite’ to it. Using a sharp knife and a sturdy cutting board is safest. I broke in this new knife from Lifelong Cutlery when making this slimming vegetable soup recipe. It’s still sharp after all of that chopping!

Heather Tallman

Slimming Vegetable Soup Recipe

Make this soup your own, with your favorite veggies, beans and greens!

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Ingredients

2 medium onions, chopped
4 stalks celery, chopped
1 green pepper, chopped
6 cloves garlic, chopped
1 head green cabbage, chopped
2 boxes of frozen chopped spinach
1 head cauliflower, chopped
4 carrots, peeled and chopped
1/2 lb (or 2 C) fresh green beans, trimmed and chopped
8-10 low sodium vegetable stock or broth
3-4 C water
2 15 oz cans tomato sauce
1 15 oz can petite diced tomatoes
1 15 oz can light red kidney beans, rinsed
1 15 oz can chickpeas, rinsed
2 TB Italian seasoning
1 lg bay leaf
kosher salt and fresh black pepper- to taste

Instructions

Chop all ingredients into “spoon sized” pieces and drop in pot.
Fill with liquids and seasonings.
Simmer on medium-low until the carrots and green beans are just soft- about 45 minutes due to the size of the pot.
Remove from heat and cool.
Remove bay leaf.

Cuisine: American | Recipe Type: Soup

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