Clean Skinny Vegetable Soup

It’s soup season! If you like veggies, you will LOVE this SKINNY Vegetable Soup! I have made this soup a handful of times for my family and it has always been a huge hit. As I shared in a previous post, one of my biggest goals is to use safe products around my home and for my family. But in 2017, we also started eating cleaner. Are we perfect, not at all. But for me, I have been having issues with my stomach and after eating clean (for a few months, for the holidays I made a few exceptions) I am feeling so much better. In 2018, my goal is to personally eat clean for 2 meals each day, and light snacks. The family isn’t always a fan of my clean eating recipes so I plan to still make their favorites and I will have my own meal.

Here is the recipe (courtesy of

1 small onion, diced
2 cloves of garlic, minced
1 C diced carrots
4 C chopped cabbage (1/4 head)
1 C green beans (I also use asparagus)
2 whole bell peppers, chopped
1 can (28 oz) low sodium diced tomoatoes
6 C low sodium beef broth
2 Tbsp tomato paste
2 bay leaves
1/2 tsp Thyme and Basil
Pepper to taste
2 C broccoli
2 C sliced zucchini (I have also added squash)

In a large pot cook onion & garlic over medium heat until slightly softened.
Add carrots, cabbage & green beans and cook an additional 5 minutes.
Stir in bell peppers, undrained tomatoes, broth, tomato paste, bay leaves and seasonings. Simmer 6-7 minutes.
Add in zucchini & broccoli. Simmer an additional 5 minutes or until softened.
Remove bay leaves before serving.
Yield: 14 cups, Serving Size: 1 cup

Amount Per Serving:
Calories: 63 Calories
Total Fat: -31g
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

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Becca Feauto

Becca wants to live in a world where emails are short, love letters still exist and every “thank you” note is scribbled by hand.