A Little History of Vegetable Soup
Vegetable soup has been enjoyed for centuries as one of the most versatile and budget-friendly dishes in global cuisine. Ancient cooks would simmer whatever seasonal produce they had available, making it both nourishing and practical. From European farmhouse kitchens to Asian broths, vegetable soups have been a staple for health, comfort, and frugality. Today, modern versions like “skinny veggie soup” highlight its low-calorie, high-nutrient benefits—perfect for light meals or healthy resets.
Skinny Veggie Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This skinny veggie soup is light, wholesome, and incredibly satisfying. Packed with colorful vegetables and simmered in a rich tomato broth, it’s the perfect dish for busy weeknights, chilly fall evenings, or when you want something healthy but hearty. With its low-calorie, high-flavor profile, this soup makes a fantastic meal prep option and can be enjoyed guilt-free anytime.
Ingredients
-
1 Tbsp olive oil
-
1 onion, diced
-
3 garlic cloves, minced
-
3 carrots, sliced
-
3 celery stalks, sliced
-
1 zucchini, diced
-
1 yellow squash, diced
-
1 red bell pepper, chopped
-
4 cups cabbage, shredded
-
1 (14 oz) can diced tomatoes
-
6 cups vegetable broth
-
1 tsp dried basil
-
1 tsp dried oregano
-
½ tsp crushed red pepper flakes (optional)
-
Salt & black pepper, to taste
-
Fresh parsley, for garnish
Instructions
-
Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrots, and celery for 5 minutes.
-
Add zucchini, squash, bell pepper, and cabbage, cooking another 5 minutes.
-
Stir in diced tomatoes, broth, basil, oregano, red pepper flakes, salt, and black pepper.
-
Bring to a boil, then reduce heat and simmer for 20–25 minutes until vegetables are tender.
-
Garnish with fresh parsley and serve warm.
Notes
Add beans for extra protein and fiber.
Use Italian seasoning instead of basil and oregano for convenience.
This soup freezes beautifully—perfect for batch cooking.
Common Questions About Skinny Veggie Soup
1. Is this soup good for weight loss?
Yes! This soup is naturally low in calories and high in fiber, which helps you stay full longer. It’s a great option for light, healthy eating without sacrificing flavor.
2. Can I use frozen vegetables instead of fresh?
Absolutely. Frozen veggies work perfectly and cut down on prep time. Just add them directly to the pot during cooking.
3. How can I make this soup more filling?
For a heartier version, add chickpeas, white beans, or quinoa. You’ll boost the protein and fiber, making it a complete and satisfying meal.
