If you’re looking for something simple to make ahead for lunches this week, this Healthy W*ight L*ss Soup is a good one to have simmering on the stove. It’s warm, hearty, packed with vegetables, and filling without feeling heavy. And it definitely isn’t one of those bland “healthy” soups that leaves you looking for something else to eat an hour later.
The combination of ginger, turmeric, black pepper, and a splash of apple cider vinegar gives the broth plenty of flavor and just a little kick.
Make a pot on Sunday, portion it into containers, and you’ve got several lunches already taken care of for the week.
Why I Like This Soup for Meal Prep
There are plenty of weeks when lunch becomes an afterthought. You get busy, noon rolls around, and suddenly you’re standing in front of the refrigerator trying to figure out what sounds good.
Having soup already made solves that problem.
This one is especially nice because it uses simple ingredients you can find at just about any grocery store, or even garden fresh this time of year - - and you may already have quite a few of them in your refrigerator, freezer, or pantry. It’s also flexible. If you have an extra carrot, some cabbage that needs used, or half a zucchini sitting in the refrigerator, toss it in. That’s my kind of recipe.
A Little Kick—and Plenty of Flavor
What makes this soup a little different from a basic vegetable soup is the seasoning.
Ginger adds warmth.
Turmeric brings an earthy flavor and that pretty golden color.
Black pepper gives the soup a subtle kick.
And then, right at the end, we add a splash of apple cider vinegar.
Don’t skip it.
That little bit of acidity brightens the entire pot and balances all those vegetables and seasonings. Start with one tablespoon, taste it, and add another splash if you like.
Healthy W*ight L*ss Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 1 bell pepper, diced
- 1 small zucchini, diced
- 3 cups chopped cabbage
- 1 can diced tomatoes, undrained
- 6 cups chicken or vegetable broth
- 1 can cannellini beans or Great Northern beans, drained and rinsed
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- ½ teaspoon black pepper, or more to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- Salt, to taste
- 2 cups chopped spinach, optional
- 1–2 tablespoons apple cider vinegar
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the onion, carrots, celery, and bell pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the garlic and cook for another 30 seconds, just until fragrant.
Stir in the zucchini, cabbage, diced tomatoes with their juices, broth, beans, ginger, turmeric, black pepper, garlic powder, onion powder, and paprika.
Bring everything to a boil.
Reduce the heat and simmer uncovered for approximately 25–30 minutes, or until the vegetables are tender.
If you’re adding spinach, stir it in during the final few minutes of cooking. It only needs enough time to wilt into the soup.
Remove the pot from the heat.
Stir in 1 tablespoon apple cider vinegar.
Taste the soup and add another splash if you want a little more tang.
Finish with additional salt and black pepper as needed.
Make It Your Own
One of the best things about a soup like this is that you don’t have to be overly exact with the vegetables.
You could add or substitute:
- Green beans
- Frozen mixed vegetables
- Kale
- Yellow squash
- Extra cabbage
- More carrots or celery
- Chickpeas instead of white beans
If there’s something in the refrigerator that needs used, this is a good place for it.
Want More Protein?
The white beans already add some protein and help make the soup more satisfying, but you can easily add more.
Try adding:
- Shredded cooked chicken
- Leftover turkey
- Additional beans
Using already-cooked meat also makes this an easy way to use leftovers instead of letting them go to waste.
Perfect for This Week’s Lunches
Once the soup has cooled, divide it into individual containers and refrigerate.
Now when lunchtime comes around, all you have to do is grab a container and reheat it.
That little bit of prep can make such a difference during a busy week.
The soup will keep well refrigerated for about 3–4 days. If you won’t eat all of it within that time, freeze a few portions for later.
Freezer Tip
Let the soup cool completely before transferring it to freezer-safe containers.
Leave a little room at the top for expansion and label the container with the name and date.
Then you’ve got an easy homemade lunch tucked away for another busy day.
Farm Wife Tip
Before you head to the grocery store, shop your freezer and pantry first.
This recipe uses a lot of ingredients that are easy to keep on hand- - broth, canned tomatoes, beans, seasonings, and frozen or fresh vegetables. You might be surprised how much of this soup you can make without buying very much at all. And don’t be afraid to adjust the seasonings. If you like a little more kick, add another shake of black pepper. If you love ginger, add a bit more. And if that splash of apple cider vinegar makes the whole pot come alive for you, add another one. Recipes should work for your kitchen and your family.
Simple, Warm & Ready When You Need It
There’s nothing complicated about this soup.
It’s simply a big pot of vegetables, beans, broth, and good seasonings that comes together into a delicious lunch you can feel good about having ready for the week.
Ginger + turmeric + black pepper + a splash of apple cider vinegar = a little kick and lots of flavor.
Make the pot once.
Portion it out.
And make lunchtime a whole lot easier this week.
From my kitchen table to yours,
Kelley ~ Farm Wife Favorites 🤍
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