Zero point vegetable Soup


  • 6 cups vegetable broth (low-sodium)
  • 1 onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 1 bell pepper (any color), diced
  • 2 cloves garlic, minced
  • 1 zucchini, diced
  • 1 cup green beans, chopped
  • 1 can (14 oz) diced tomatoes (no added sugar)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 cups cabbage, shredded
  • Optional: Dash of hot sauce or red pepper flakes for added heat


  1. In a large pot, sauté the diced onion, carrots, celery, bell pepper, and garlic over medium heat until the vegetables begin to soften.
  2. Add the vegetable broth, zucchini, green beans, diced tomatoes, dried oregano, dried basil, dried thyme, salt, and pepper. Stir well.
  3. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 15-20 minutes or until the vegetables are tender.
  4. Stir in the shredded cabbage and cook for an additional 5-7 minutes until the cabbage is tender.
  5. Adjust the seasoning with salt and pepper to taste. If you like a bit of heat, you can add a dash of hot sauce or red pepper flakes.
  6. Serve hot and enjoy your zero-point vegetable soup!

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