To Help Slim Down Fill Up on Soup Like this Simple Garden Vegetable Soup

I love soup.

Soup tops my list of quick and convenient weeknight meals, which is probably why I keep adding more easy healthy soup recipe posts here on Simple Nourished Living.

Simple Garden Vegetable Soup Helps Me Fill Up While Slimming Down

Soup has a lot of wonderful qualities going for it.

You can easily feed a lot of people from one big pot. It’s simple to make in big batches so you can have easy ready-to-heat leftovers for quick lunches and suppers. And it’s naturally nourishing, especially when you make it yourself and control what goes into it.

But my favorite thing about soup is that it can help you lose weight and keep it off.

Why?

Eating soup can help you feel full on fewer calories, which is essential to long-term sustainable weight loss success.

Soup (not the cream filled kind, of course) is considered a high volume low energy-dense food. This means it provides more food volume for fewer calories so you feel fuller and stay feeling fuller longer. (To lose weight you need to find ways to avoid being hungry all the time.)

One of my favorite soups is this simple garden vegetable soup. Brimming with vegetables that you can modify it to suit your tastes and what’s available/in season.

You’ll often find a container of it right in the front of my fridge ready and waiting for when hunger pangs strike. At just 41 calories and 0 points plus values per serving, it’s a great way to fill up without filling out!

Simple Garden Vegetable Soup

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

With 41calories and 0 WW Points+ this simple garden vegetable soups is one of my savvy secret weapons for staying slim and healthy.

Author: Martha

Recipe type: Soup

Serves: 8

Ingredients

• ½ cup chopped onion
• ½ cup chopped carrots
• ½ cup chopped celery
• 2 garlic cloves, pressed
• 4 cups fat free broth of your choice
• 1 (14-1/2 ounce) can diced tomatoes
• 1 cup chopped cabbage
• 1 cup chopped spinach or kale
• 1 tablespoon tomato paste
• ½ teaspoon dried basil
• ½ teaspoon dried thyme
• ½ teaspoon salt
• 1 cup chopped zucchini
• Chopped parsley or basil for garnish (optional)

Instructions

1. Spray a large saucepan or soup pot with nonstick cooking spray. Add the onion, carrot and celery and cook over low heat, stirring often until the vegetables have softened.
2. Add the garlic and stir for another minute.
3. Add the broth, tomatoes, cabbage, spinach, tomato paste, basil, thyme and salt and bring to a boil over medium high heat. Lower the heat, cover the pot and simmer gently for about 15 minutes.
4. Add the zucchini and cook until softened, 3 – 5 minutes more.
5. Stir in chopped fresh parsley or basil just before serving if desired.

Notes

Nutritional estimates per serving (about1 cup): 41 calories, 5.3 g carbs, 0.9 g fat, 1.5 g fiber, 3.4 g protein, 0 Weight Watchers Points Plus Values Use whatever combination of low starch vegetables you like best. For a thicker soup, puree a portion of this soup and then add it back into the pot. Stir in some fresh chopped parsley or basil an added burst of freshness.

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