Easy Vegetable Soup (Low-calorie)
This low-calorie, fat-free, Easy Vegetable Soup is nutritious, delicious, and a great take-to-work weekday lunch or snack! Made with beef broth for richness in flavor, this soup is made in under an hour on the stove and can also be made in the slow cooker.
Low in calories, fat-free, and chocked full of fiber and nutrient-rich vegetables, this easy recipe for vegetable soup has many health benefits, is wholesome, and keeps you nourished and satisfied. It’s great on a healthy nutrition plan and pairs well with most protein sides. We like to have ours with a grilled cheese or hot ham and cheese sandwich.
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We love eating this vegetable soup as a light lunch, but it’s also great when you get that mid-afternoon hunger and you’re looking for a light snack. The warmth and fiber will curb that hunger quickly. See below for some creative ways you can change up the recipe!
If you’re looking for more cozy soups to warm you during these colder months, check out my Copycat Dolly Parton’s Stampede Soup, Italian Sausage Tortellini Soup, and Green Enchilada Chicken Soup!
Table of Contents
Why You’ll Like This Recipe
- Comforting and Satisfying: It’s perfect when you’re craving a cozy meal.
- Weight Management Go-To: At 50 calories, low in carbohydrates, nutrient rich, and loaded with fresh veggies, it’s a hearty recipe that makes for a filling snack or part of a nourishing meal! It’s a also an easy way to sneak veggies in.
- Storage-Friendly: This healthy vegetable soup reheats beautifully! It can also be stored in the freezer up to 3 months.
- Versatile: You can use a wide range of vegetables, herbs, and spices to customize the flavor and texture according to your preference.
Ingredients for Low Calorie Vegetable Soup
Scroll Down for Ingredient Amounts Listed in the Recipe Card Below
- Beef Broth: Part of the liquid foundation of the soup, infusing it with flavor. It can be vegetable broth for a vegetarian version or chicken broth as well.
- Vegetables (Yellow Onions, Carrots, Celery, Cauliflower, Broccoli): The star of the show, providing a wide range of flavors, textures, and nutrients.
- Fire Roasted Tomatoes: Adds a subtle heat zip, texture, and additional moisture.
- Tomato Juice: Added for a rich, tangy flavor. It also contributes to the thickness of the soup. Tomato sauce can also be used.
- Seasonings (as desired & see variations below): Enhances the flavors of the vegetables and other ingredients.
Tools You’ll Need
How to Make Easy Vegetable Soup
- Pour broth into a large pot on medium-high heat.
- Once the broth comes to a simmer, add the veggies in this order, one-by-one, stirring and cooking for 3 minutes in between each addition: onions, carrots, celery, cauliflower and broccoli.
- Once all the veggies have been added, cover and cook on medium heat for 5 minutes.
- Pour in the fire roasted tomatoes and tomato juice. Stir and cook 5 minutes.
- Season with salt and black pepper and additional seasonings as desired.
Make this Vegetable Soup in the Slow Cooker
If you want hands-free cooking for this soup recipe, use your slow cooker! Place all of the ingredients into the bowl of the crockpot and cook on low for 4 hours until veggies are tender and flavors have melded.
Expert Tips for Recipe Success
This soup is just so versatile, I’ve made it so many different ways. Here are some of my favorite tips to make sure you find recipe success.
- Consistent chopping: Chop and dice the vegetables in cohesive small pieces for even cooking.
- Puree the soup: If you prefer thicker soups or soups with a cohesive, smooth texture, you can purée the soup once the vegetables are tender using an emulsion blender or blender.
- Use your favorite broth: Instead of beef broth, you can use chicken stock or broth or vegetable stock or broth.
- Save time: To cut back on prep time for this veggie soup recipe, you can buy pre-cut veggies.
- If your store has a sale on vegetable trays, go ahead and buy them to cut down on prep time for this recipe!
- A great cocktail base: If you like Bloody Marys, the blended version of this soup can be used as a mxier.
- Add a grain for more heartiness: Include grains like rice, barley, or pasta for added texture and substance. Adjust the cooking time accordingly.
- Add extra protein: Incorporate ingredients like white beans, kidney beans, lentils, quinoa, tofu, cooked chicken, or cooked ground beef. These ingredients make the soup more filling. Adjust the cooking time accordingly.
- Add some acid: Brighten the flavors of this easy vegetable soup with a squeeze of lemon juice, lime juice, or a splash of vinegar just before serving. This adds acidity and freshness.
Variations
A simple soup recipe means that you can customize it to your heart’s desire. Here are some other ingredients I love adding to this recipe:
- Exchange beef broth for chicken or vegetable
- Add hot sauce
- Add crushed red pepper flakes
- Switch up or add different non-starchy fresh vegetables (cabbage, zucchini, fresh tomatoes, green beans, mushrooms, bell pepper, fresh spinach)
- Add starchy vegetables (potatoes, sweet potatoes, corn, peas)
- Add leftover cooked and shredded beef or chicken
- Add fresh garlic
- Add tomato paste
- Add Italian seasoning, curry powder, dried herbs, or fresh herbs for an added layer of flavor and freshness
- Grains like barley or rice
- Pasta, regular or plant-based
- Proteins like shredded chicken, seared beef cubes, tofu, ground beef, or beans
Another easy soup that’s low in carbs and high in nutrients is this Keto Cabbage Soup! Easy Low Carb Minestrone Soup is also packed with veggies and tons of flavor!
What to Serve with Beef Broth Vegetable Soup
Simply serving this hearty vegetable soup with a peanut butter syrup sandwich, cheese and crackers, crusty bread, or a grilled cheese is always a winner. Some of our favorite sandwiches and salads to pair with it are:
- Apple Ham and Swiss
- Turkey and Cheese Sliders Recipe
- Thanksgiving Turkey Sandwich
- Winter Salad with Maple Dijon Dressing
- Southern Chicken Salad
- Savory Chicken Salad
Storage and Freezing
Best part about this soup is it’s great for meal prepping for the week. Sometimes I make a double batch just so I can freeze half of the soup for a later date!
Refrigeration: Allow the soup to cool to room temperature after cooking. Transfer to an airtight container and store in the refrigerator up to 5 days.
Freezing: If you want to store vegetable soup for an extended period, cool it to room temperature and portion it into freezer-safe containers or resealable plastic bags. Leave some space at the top of the containers or bags to account for expansion during freezing. Freeze up to 2-3 months.
Reheating: You can reheat refrigerated vegetable soup in the microwave or in a pot on the stove over medium heat. Ensure it reaches a safe internal temperature of at least 165°F. For frozen soup, thaw it in the refrigerator overnight before reheating.
Frequently Asked Questions
Yes, vegetable soup can be frozen. Allow it to cool before transferring to freezer-safe containers or bags. Leave some space for expansion and store for up to 2-3 months.
Beans, lentils, quinoa, tofu, or shredded chicken are excellent protein sources for vegetable soup. Add them to make it more filling.
To thicken vegetable soup, you can add ingredients like potatoes, rice, pasta, or beans. Alternatively, puree a portion and mix it back in for a thicker consistency.
To reduce sodium, choose low-sodium broth and tomato juice and be mindful of added salt. Use herbs, spices, and other flavor-enhancing ingredients to season without relying heavily on salt.
Yes, there are no gluten-containing ingredients in this soup. However, check your ingredient’s nutrition labels to confirm yours will be as well.
Absolutely! You can make vegetable soup spicy by incorporating various ingredients and seasonings that add heat such as chilies or hot peppers, red pepper flakes, hot sauce, chili powder, cayenne, harissa, or spicy broth.
Vegetable soup can be a healthy and nutritious choice, especially when it’s made with a variety of colorful vegetables and mindful cooking practices. This is a fat free vegetable soup that is low in calories, rich in fiber, low in saturated fat, and easily customizable. Be mindful of sodium in the broth and tomato products chosen.
To enhance flavor, use a variety of herbs and spices, consider adding umami-rich ingredients, and layer flavors by adding ingredients in stages.
Yes! Place all of the ingredients into the bowl of the crockpot and cook on low for 4 hours until veggies are tender and flavors have melded.
More Delicious Soup Recipes
- Quick and Easy Chicken Soup
- Green Chicken Enchilada Soup
- Lasagna Soup
- Cheesy Potato Crockpot Soup
- Italian Sausage Tortellini Soup
Easy Vegetable Soup (Low-calorie)
Ingredients
- 14.5 ounces beef broth regular or low-sodium
- 3 cups diced onions about 3 onions
- 3 cups chopped carrots about 2 pounds trimmed and peeled
- 3 cups chopped celery about 1 head, trimmed and leaves can be included
- 3 cups chopped cauliflower about 1 head, trimmed
- 3 cups chopped broccoli about 1 large head
- 14.5 ounce can fire roasted tomatoes
- 64 ounces tomato juice
- Season as desired
Instructions
- Pour broth into a large stockpot on medium-high heat.14.5 ounces beef broth
- Once the broth comes to a simmer, add the veggies in this order, one-by-one, stirring and cooking for 3 minutes in between each addition: onions, carrots, celery, cauliflower and broccoli.3 cups diced onions, 3 cups chopped carrots, 3 cups chopped celery, 3 cups chopped cauliflower, 3 cups chopped broccoli
- Once all the veggies have been added, cover and cook on medium heat for 5 minutes.
- Pour in the fire roasted tomatoes and tomato juice. Stir and cook 5 minutes.14.5 ounce can fire roasted tomatoes, 64 ounces tomato juice
- Season soup as desired.Season as desired
Video
Notes
- Consistent chopping: Chop and dice the vegetables in cohesive small pieces for even cooking.
- Puree the soup: If you prefer thicker soups or soups with a cohesive, smooth texture, you can purée the soup once the vegetables are tender using an emulsion blender or blender.
- Change up the ingredients: You can change loaded vegetable soup up in many ways:
-
- Exchange beef broth for chicken or vegetable
-
- Add hot sauce
-
- Add crushed red pepper flakes
-
- Switch up or add different non-starchy fresh vegetables (cabbage, zucchini, fresh tomatoes, green beans, mushrooms, bell pepper, fresh spinach)
-
- Add starchy vegetables (potatoes, sweet potatoes, corn, peas)
-
- Add leftover cooked and shredded beef or chicken
-
- Add fresh garlic
-
- Add tomato paste
-
- Add Italian seasoning, curry powder, dried herbs, or fresh herbs for an added layer of flavor and freshness
-
- Use your favorite broth: Instead of beef broth, you can use chicken stock or broth or vegetable stock or broth.
- Save time: To cut back on prep time for this veggie soup recipe, you can buy pre-cut veggies.
-
- If your store has a sale on vegetable trays, this soup is an excellent, affordable meal to make using them!
-
- A great cocktail base: If you like Bloody Marys, the blended version of this soup can be used as a mixer.
- Add a grain for more heartiness: Include grains like rice, barley, or pasta for added texture and substance. Adjust the cooking time accordingly.
- Add extra protein: Incorporate ingredients like white beans, kidney beans, lentils, quinoa, tofu, cooked chicken, or cooked ground beef. These ingredients make the soup more filling. Adjust the cooking time accordingly.
- Add some acid: Brighten the flavors of this easy vegetable soup with a squeeze of lemon juice, lime juice, or a splash of vinegar just before serving. This adds acidity and freshness.
Nutrition
About Laura
Taught by some of the best, cooking and entertaining has always been my favorite hobby. Food is my love language! The conception of Dinner in 321 came from my family talks that sharing our dinners would help others learn new skills, tasty recipes, and make cooking fun! Read more…
This vegetable soup is so flavorful, delicious and light. It’s filling without the heaviness. Shared the soup with a neighbor who was under the weather and she loved it too.
YAY!! I’m so happy you liked it so much and that was so sweet of you to share it!!
We LOVE a good, homemade vegetable soup and this is very similar to what we make, which is my Mama’s recipe. We use a ham bone and smoked sausage cuts in ours plus ALL of the vegetables that I’m able to eat due to having Chron’s. It’s a must for cold Winter days or just anytime you want a good old cup of Mama’s vegetable soup.
I love that it was a lot like your mommas!! So happy you made it and liked it so much! THANK YOU!!