A hearty and low-calorie soup designed for weight loss.

Scale

1 tablespoon olive oil

1 onion, chopped

2 carrots, chopped

2 celery stalks, chopped

2 cloves garlic, minced

1 (28 ounce) can diced tomatoes

6 cups vegetable broth

1 cup chopped cabbage

1 cup chopped green beans

1 cup chopped zucchini

1 cup chopped bell pepper

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.

Stir in garlic and cook for 1 minute more until fragrant.

Add diced tomatoes, vegetable broth, cabbage, green beans, zucchini, and bell pepper.

Stir in oregano and basil. Bring the soup to a boil.

Reduce heat and simmer for 20-25 minutes, or until vegetables are tender.

Season with salt and pepper to taste.

This soup can be stored in an airtight container in the refrigerator for up to 4 days.

You can freeze portions of the soup for later use.

Feel free to add other vegetables like spinach, kale, or mushrooms.

Keywords: weight loss, soup, low calorie, healthy, vegetable soup, filling soup