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

Scale

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

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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.