- Cooking spray
- 1 Onionsmall, diced
- 2 cloves Garlicminced
- 8 ounces Mushroomssliced
- 3 Carrotspeeled and sliced
- 28 oz Diced tomatoesItalian
- 1 Zucchinidiced
- 1 ½ cups Butternut squashdiced
- 2 cups Green beansfresh or frozen
- 14 oz Kidney beansdrained and rinsed
- 3-4 cups Cabbageshredded
- 32 oz Chicken brothuse low-sodium if you wish
- 3 cups V-8 juice
- 1 tsp Dried Italian seasoning
- Saltto taste
- Black pepperto taste
Weight Loss Magic Soup
If there’s a soup I make on repeat every single spring, it’s my Weight Loss Magic Soup. Low in calories and high in fiber, this soup is flavorful, delicious, and so easy to make. Everyone in my family loves this easy dinner.
Start with the aromatics, like onion, garlic, carrots, and mushrooms and sauté them gently until softened and fragrant. Then toss everything into your slow cooker (or your Instant Pot) and cook low and slow until the vegetables are fork-tender. This recipe makes a big batch of soup. If you decide to freeze the soup, slightly undercook the vegetables. Cool the soup completely and pour it into freezer-safe Ziploc bags or containers, then freeze. To thaw, place the soup in the fridge overnight and then reheat.
To make the Weight Loss Magic Soup, you will need the following ingredients:
Steps to make Weight Loss Magic Soup
Add to slow cooker and cook
In a large slow cooker, combine the sautéed vegetables and mushrooms, 28 ounces Italian diced tomatoes, 1 diced zucchini, 1 ½ cups diced butternut squash, 2 cups green beans, 14 ounces kidney beans, 3-4 cups shredded cabbage, 32 ounces chicken broth, 3 cups V-8 juice, 1 teaspoon Italian seasoning, and salt and black pepper to taste. Cover and cook on high for 2-3 hours or until the vegetables are fork-tender.