| | |

Low Calorie Healthy Weight Loss Soup

This post may contain affiliate links. Read our disclosure policy.

I have a healthy low calorie weight loss soup recipe to share with all of you. It has low fat, is low calorie, and you can make it vegetarian if desired. I am using this soup on my current weight loss journey. I started at the beginning of January.

Many years ago I did Weight Watchers, now known as WW. I was able to lose the weight I desired.

Low Calorie Healthy Weight Loss Soup | realmomkitchen.com

Then about 3 years ago, I worked on weight loss again. That time I did a program that was high intense exercise and a low carb, low fab diet. I lost about 40 pounds doing that program and achieved more health benefits from the exercising.

Right after completing my program, my dad passed away from pancreatic cancer. After that, I was emotional eating and just trying to survive daily life. All the weight I had loss, slowly crept back. And to be honest, at the time, I didn’t really care.

Fast forward to 2 1/2 years later and I was ready to work on weight loss again. I feel much healthier and energetic when I am at a healthy weight.

Low Calorie Healthy Weight Loss Soup with cabbage in background

So, at the beginning of 2022 I joined WW to begin my new weight loss journey.

Next, I on was on the hunt for recipes that could help me out. I found this great weight loss soup recipe over at Family Favorite Recipes. They use this soup recipe is several ways. However, I was wanting to use it as part of my meals as a low calorie and vegetable packed meal.

This soup is 2 points for my WW personal points. Also, I get a point for the day by eating non starchy vegetables.

I just make a batch of this in my slow cooker and provides me with 9-10 servings. I have been eating it for lunch because there is no way my husband or daughter would eat this for dinner. So far I have been able to loose 10 pounds on WW with this soup as part of my meal plan.

Low Calorie Healthy Weight Loss Soup with carrots in background

I make the base of the soup with vegetable juice and broth. I used chicken broth, but you can use vegetable broth if you want it to be vegetarian.

Next time I think I am going to try to make this with spicy vegetable juice. I love the flavor but would love it to be a little more intense. I think the spicy vegetable juice will achieve this.

This healthy weight loss soup uses onion, mushrooms, carrots, zucchini, yellow squash, green beans, and cabbage. Also, some kidney beans are in there for protein, some Italian diced tomatoes, and Italian seasoning.

Frequently Asked Questions

Can I use fresh tomatoes instead of Italian diced tomatoes?
Yes, you can use fresh tomatoes. Dice them and consider adding a bit of extra seasoning, as canned Italian tomatoes often include herbs.

I’m not a fan of kidney beans. Are there other beans I can use?
Absolutely! You can use other beans like cannellini, black beans, or chickpeas. Just make sure to drain and rinse them if they are canned.

Can I add pasta or rice to this soup?
You can add pasta or rice, but remember this will increase the calorie content. For a low-calorie option, consider whole grain pasta or brown rice, and use them sparingly.

If I don’t like cabbage, is there another vegetable I could use?
If cabbage isn’t to your liking, you could substitute it with other leafy greens like spinach or kale. Add them towards the end of the cooking process as they don’t require much time to cook.

Here is what you need to make the
Healthy Weight Loss Soup

  • V-8 JUICE
Low Calorie Healthy Weight Loss Soup | realmomkitchen.com

Healthy Weight Loss Soup

Real Mom Kitchen

Click here to calculate your WW Personal Points for this recipe.
No ratings yet
Print Recipe Pin Recipe


  • 4 cups chicken broth or vegetable broth
  • 3 cups V-8 juice
  • 1 28 oz can Italian diced tomatoes
  • 1 small onion
  • 2 cloves minced garlic
  • 8 ounces sliced mushrooms
  • 3 carrots peeled and sliced
  • 1 zucchini cut into half circles
  • 1 yellow squash cut into half circles
  • 2 cups green beans fresh or frozen
  • 1 14 oz can kidney beans drained and rinsed
  • 3-4 cups shredded cabbage
  • 1 tsp Italian seasoning
  • Salt and Pepper to taste


  • In a large non stick frying pan, sauté onion, carrots, and mushrooms for about 5 minutes. You can add some water to the pan. This way you can avoid using any type of fat. Add in the garlic and sauté for a minute.
  • In a large crockpot, add the ingredients from the skillet with the remaining ingredients. Cook on high for 2-3 hours, or until vegetables are tender.


This soup freezes well.  To thaw, place in the fridge for 24 hours and then reheat.
Tried this recipe?Let us know how it was!

Recipe adapted from Family Favorite Recipes.

Leave a Reply

Your email address will not be published. Required fields are marked *