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Weight Loss Soup

Posted by on Nov. 16, 2015 at 2:32 PM
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1 mom liked this

Recipe Index : Soups + Stews

Recipe: Weight Loss Soup

We are simply obsessed with detox and weight loss soups that offer fab nutritional benefits and taste divine, so when we saw this recipe on Favorite Family Recipes we had to try it out. When you’ve had an overindulgent Saturday night out with the girls or you gorged on some extra slices of pizza at lunch time, this is the perfect concoction to get you back on track. This glorified tomato soup has an abundance of colorful and nutrient-dense veggies, like yellow squash, zucchini, carrots, and green beans, and they mix together wonderfully to offer a great taste to leave you and your family satisfied.


This recipe is a great freezer-friendly option (find 13 other great freezer-friendly dishes here), so double your batch and freeze for the nights you just can’t find time to cook. For other slow cooker recipes, check out our slow cooker index full of tried and tested skinny meals!






Weight Loss Soup

Prep time: 20 minutes

Cook time: 2-3 hours

Yield: 12 servings

Serving size: 1 cup


  • 1 small white onion, diced
  • 2 cloves garlic, minced
  • 5-ounce package Shiitake mushrooms, sliced
  • 3 carrots, peeled and sliced
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 8-ounce bag fresh or frozen green beans
  • 15-ounce can organic kidney beans, drained + rinsed
  • 3 cups purple cabbage, shredded
  • 3 cups R.W. Knudsen "Very Veggie" low-sodium, organic juice (or you can use low-sodium V8 juice)
  • 2 cups Pacific® organic, low-sodium chicken broth
  • Two, 14.5 oz cans Muir Glen® organic, fire roasted, no salt added diced tomatoes
  • 1 tsp Italian seasoning
  • ½ tsp crushed red pepper flakes (optional)
  • salt and pepper to taste


  1. Spray a large frying pan with nonstick cooking spray. Over medium heat, sauté onion, garlic, mushrooms and carrots for about 5 minutes.
  2. Combine sauteed garlic and vegetables with remaining ingredients in a slow cooker. Stir until combined.
  3. Cook on high for 2-3 hours, or until vegetables are tender.
  4. This makes about 12 cups of soup. If you're going to freeze a portion of this for later, under cook the vegetables by about 30-45 minutes. Remove desired portion, pour into freezer plastic bag, lay bag flat on a cookie sheet and freeze. Once the soup is frozen flat, it is much easier to store without taking up too much room. To thaw, place bag in fridge for 24 hours and then reheat.

Nutrition Information

Per Serving (1 cup):

Calories: 88

Fat: 0g

Carbohydrates: 19g

Fiber: 4g

Protein: 4g

Sugars: 6g

Sodium: 358mg

WWP+: 2

by on Nov. 16, 2015 at 2:32 PM
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Replies (1-2):
by Bobbi Owner on Jan. 9, 2016 at 2:26 PM
1 mom liked this

How does this sound ladies?

by SissyAnn on Dec. 15, 2017 at 2:19 PM
1 mom liked this


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