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Looking to meal prep something healthy and delicious? This low-calorie weight loss soup is exactly what you need. Packed with flavorful veggies, it’s perfect for enjoying multiple days in a row!
Other soups we love to make are slow cooker chicken noodle soup and spicy pinto bean soup.

Table of Contents
Please note that this is a low-calorie soup. While I’m not a nutritionist, I’m excited to share my favorite easy weight loss soup with you! It’s perfect for busy weeks when you want a healthy, ready-to-eat meal waiting in your fridge. This recipe cooks for 8 hours, making it ideal for those long workdays. I’ve included my variations and serving ideas for making this soup less boring throughout the week.
What you need:
This Slow Cooker Weight Loss Soup is made with simple, fresh veggies like celery, carrots, leeks, green beans, and cabbage. It’s cooked in chicken broth with Italian diced tomatoes, garlic, and seasonings for extra flavor. The zucchini gets added at the end so it doesn’t overcook, keeping it perfectly tender. If you are looking for a weight watchers soup, then you have found it!
{The full recipe is in the recipe card below the images}
Variations
- Vegetable broth works as a substitute, but chicken broth will give the soup more flavor.
- Feel free to use your favorite veggies! You can swap some out or add extras like spinach, kale, bell peppers, mushrooms, cauliflower, broccoli, or even diced sweet potatoes.
- Looking to add protein? Toss in chicken breasts, cooked ground beef, or ground turkey at the start of the cooking time. You can also mix in beans, like cannellini, for a hearty boost.
- Frozen vegetables are a great option too!
How to make:
- Add the leeks, celery, leeks, green beans, carrots, garlic and canned diced tomatoes to the slow cooker.
- Next add the cabbage and seasonings. Pour over the chicken broth.
- Place the lid on the slow cooker and cook on LOW for 8 hours. When that cooking time is up add the thinly sliced zucchini.
- Cook for 30 minutes longer (on HIGH). Serve and enjoy!
A few serving ideas so this soup doesn’t get boring:
- Add a few dashes of hot sauce, like Tabasco or Tapatio.
- Stir in leftover rice or quinoa for added texture.
- Sprinkle in some Parmesan cheese for extra flavor.
- Serve with saltine crackers or oyster crackers on the side.
- Mix in a small spoonful of pesto for a fresh, herby twist.
FAQs
I would keep this soup in the fridge for at most five days. If you want to store it longer, consider freezing it.
Yes, you can freeze this soup, but of course, the texture may change a bit when thawed.
Reheat individual portions in the microwave or you can reheat in a saucepan on the stove.
More Soup Recipes:
- Slow Cooker Zuppa Toscana
- Slow Cooker Vegetable Soup
- Slow Cooker Beef and Bean Soup
- Slow Cooker Cheesy Kielbasa Soup
Slow Cooker Weight Loss Soup
Ingredients
- 3 celery ribs, sliced (2 cups)
- 3-4 carrots, sliced (2 cups)
- 1 large leek, diced (about 2 cups)
- ½ lb. green beans, trimmed and sliced in half, (about 2 cups)
- 14.5 oz. can Italian diced tomatoes
- 2 garlic cloves, minced
- 7 cups chopped cabbage (I do 1-inch pieces), (this is about a 1/2 a head of cabbage)
- 2 tsp. Italian herb seasoning
- 1 tsp. curry powder
- 1 ½ tsp. salt
- ¼ tsp. freshly ground pepper
- 64 oz. chicken broth, (I use two-32 oz. boxes)
WAIT TO ADD
- 2 small zucchini, halved and thinly sliced
Instructions
- Add all the vegetables, canned tomatoes, and seasonings to the slow cooker. (wait to add the zucchini).
- Pour over the chicken broth and stir.
- Place the lid on the slow cooker and cook on LOW for 8 hours.
- When the cooking time is up, add the sliced zucchini and cook for 30 minutes longer (on high).
- Stir, serve and enjoy!
How to Video
Sarah’s Notes
- Vegetable broth works as a substitute, but chicken broth will give the soup more flavor.
- Feel free to use your favorite veggies! You can swap some out or add extras like spinach, kale, bell peppers, mushrooms, cauliflower, broccoli, or even diced sweet potatoes.
- Looking to add protein? Toss in chicken breasts, cooked ground beef, or ground turkey at the start of the cooking time. You can also mix in beans, like cannellini, for a hearty boost.
- Frozen vegetables are a great option too!
- Add a couple of dashes of hot sauce such as Tabasco or Tapatio.
- Stir in leftover rice or quinoa.
- Add a couple dashes of Parmesan.
- Serve with a few saltine crackers or oyster crackers.
- Stir in a touch of pesto.
- Five days is the max I would keep this soup in the fridge. If you want to store longer consider freezing.
- You can freeze this soup, but of course, the texture may change a bit when thawed.
- Reheat individual portions in the microwave or you can reheat in a saucepan on the stove.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
WOW, this was absolutely delicious! I had to size down the vegetables & broth a tad for my 4 qt. crockpot (we are a family of 2) but I kept the tomatoes and spices the same. Not having a leek on hand, I substituted a sweet onion. And since it was a main course for us, I added a pound of Italian seasoned ground turkey. Oh my, the taste was absolutely perfect! This is a definite keeper for us! Thank you for the great recipe!!
I’m so glad you enjoyed this!