Magic Weight Loss and Detox Soup


This soup comes from Favorite Family Recipes.  I found it when I was trying to pack my diet full of veggies after giving birth to Cooper to lose some baby weight.  When I nurse, I am HUNGRY for most of the day.   I wanted something that would be packed with a lot of veggies so that I could go to town on it ha, ha, ha!  I ended up really liking this soup.  It was filling and packed with veggies.

This soup is also perfect for when you have had too much sugar and need to give your body a little break and reset (holiday time!!).   You can have a smoothie for breakfast, and have this for lunch and dinner for a couple of days.  Obviously, this has to be paired with exercise and other good food choices,  but sometimes you just need a kick start or a reset.

A few of my favorite things about this soup: It is filling.  It stores for up to a week in the fridge. You can freeze it in individual portion sizes.  One cup is only 56 calories.  And, the recipes makes 20 cups of soup.  I don’t recommend counting calories for weight loss.  It is better to pack as many veggies into your diet as possible.  The more you add in good foods to your diet,the less room there will be for not so great choices.  This soup is perfect for that!

A few quick tips:

  • To make the recipe lower in sodium, use a low sodium tomato juice.
  • If you don’t like certain veggies in this recipe, feel free to add in ones that you do like. The recipe is really flexible.
  • The recipe makes a lot of soup.  If you want to freeze some for later, just under cook the veggies slightly. You can freeze individual portions in zip lock bags.  Make sure to flatten the zip lock bags and take out all of the air.  Lay them on a cookie tray and freeze them.  Once the soup is frozen, it will be easier to store in your freezer flat and it won’t take up much room.  To thaw, place the bag in your fridge the night before you want to eat it.
  • Here is the Italian Spice Blend I used:  Wellness Mama Italian Seasoning Recipe.  I usually buy my spices in bulk at Penzeys Spices, but I realized I didn’t have any Italian spice blend the last time I went to make this, and I came upon this recipe. It was really good!

Magic Weight Loss Soup


  • 2 cans chicken or veggie broth (you may use low-sodium)
  • 3 cups tomato juice (I used one from Trader Joe’s, you can also use low sodium V8 or home made)
  • 2 cans Italian diced tomatoes
  • 1 small onion
  • 2 cloves minced garlic
  • 1 package sliced mushrooms
  • 3 carrots, peeled and sliced
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 2 cups fresh or frozen green beans
  • 1 can kidney beans, drained and rinsed
  • 3-4 cups shredded cabbage
  • 1 tsp. Italian seasoning*
  • Salt and Pepper to taste


  1. Heat a large frying pan.  Add a little olive oil.  To the oil add onions, carrots, mushrooms, and garlic and saute for about 5 minutes.
  2. In a large crock pot combine the veggie mixture you just cooked and the remaining ingredients. Cook on high for 2-3 hours or until veggies are cooked.  (I have also cooked this soup on the stove.  It took about 45 minutes on low to medium heat.  Both ways work!)
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15 Responses to Magic Weight Loss and Detox Soup

  1. Kelli says:

    Can’t wait to try this. What size cans of broth?

  2. Dorothy says:

    Good recipe! I’m eating this until Thanksgiving! 😉

  3. Kara says:

    What size can of broth?

  4. Linda Waldron says:

    I know this is going to sound crazy, but while my husband loves soup and is all about watching his weight, he WILL not eat any kind of bean. Green, black, brown, lentil(not a bean) or mushrooms(something about horses!)Long story short, what other vegetables would be good in this soup. After 45 years he’s not going to change and I do love him enough to make him soup he does love to eat.

  5. Laura says:

    What is regular size? 8oz? 15oz? Thanks.

  6. Carole says:

    This sounds really good, and I happen to have some chicken stock in the freezer waiting for me to do something with it.

    I bet my daughter would love this!

    It needs a better name though. I certainly don’t need to lose weight!

    I would love to share this in the recipe collection at if that would be OK.

    • Desi says:

      Hi Carole! Ha ha I agree on the name. I didn’t make up the recipe. So I just gave credit to who did and the name they gave it. Share away!

  7. Savannah says:

    Do you think that substituting black beans for the kidney beans will have a negative effect on the soup?? I’m not a fan of kidney beans!!

  8. Laura French says:

    Hi Desi, of all the recipes I have tried of yours, I love them all! Thank you for sharing with us all.
    Im sure this one will be just as yummy.
    As one lady asked above on the size of the broth, a regular can, what is that in cups? We here in Canada go by cups, I guess I could just wing it and eyeball an amount, but im thinking for a soup this size, 4 cups perhaps??

    thank you kindly

  9. Jenifer says:

    This was delicious!

    I omitted the cabbage and used a mix of kale, spinach, and chard instead. I also didn’t have any squash. I thought about using frozen peas or lentils instead, but then forgot as I was making it. And instead of Italian seasoning, I used my favorite seasoning blend – Kirkland No Salt Seasoning from Costco.

    And for those asking, I’m pretty sure a can of broth is 15 oz or about 2 cups. In any event I used 4 cups when I made it, which is the size of the large tetrapak cartons at most stores here in the US.

    • Desi says:

      Hi Jenifer! I am so glad you liked it. Thanks for your variations. A can of broth is about 2 cups you are right, but the you can definitely add more broth to this soup.

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