Fresh Vegetable Soup
Prep time
Cook time
Total time
Serves: 12
  • 10 baby carrots, sliced (3/4 cup)
  • ½ yellow onion, diced
  • 3 celery stalks, sliced
  • 3 garlic cloves, minced
  • 8 cups chicken broth
  • ¼ of a cabbage, roughly chopped
  • 1 cup baby spinach (2 oz spinach)
  • 1 cup green beans, trimmed and cut
  • 5 roma tomatoes, diced
  • 1 tablespoon fresh oregano, chopped
  • 4 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon garlic powder
  1. Generously spray a large dutch oven or soup pot with olive oil cooking spray. Add in the carrots, onion and celery and cook over medium-low heat, stirring often, until the vegetables have softened.
  2. Add the garlic and cook, stirring for another couple of minutes.
  3. Add chicken broth, cabbage, spinach, green beans, tomatoes, oregano, thyme, rosemary, salt, pepper and garlic powder. Bring to a boil over high heat. Cover pot and set heat to low. Simmer for 20 minutes.
  4. Using an emulsion blender, blend up vegetables in the broth for a couple of minutes. You don't want to blend everything up, just some of the soup to thicken it up just a little.
  5. Serve and enjoy.
To make this vegetarian, substitute vegetable broth for the chicken broth. Swap out any vegetables.
Nutrition Information
Serving size: 1 cup Calories: 22 Carbohydrates: 4 Fiber: 2 Net Carbs: 2 Sugars: 2 Protein: 2 Fat: 0 Saturated Fat: 0 Weight Watchers Points Plus: 0 Weight Watchers SmartPoints: 0
Recipe by Skinny Me Recipes at