It’s summertime and there’s no shortage of get thin quick schemes right now as we enter (and somehow survive) bikini season. Swimsuits are skimpier than ever and, while we love and embrace our curves, we could always afford to lose a few pounds in preparation to bare it all on the beach.

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Over the years, we’ve come up with a few key strategies to drop the winter, hibernation pounds we gain. One of those little secrets is a savory, satisfying, slimming, fat-zapping vegetable soup. By using a variety of vegetables, great TAJÍN seasoning for a zesty flavor that’s truly magical, and a tiny bit of olive oil, this soup is hearty and filling while still low in calories and high in fiber. It makes a great lunch or dinner meal, so we like to make a big pot of it and have leftovers for a few days. Replacing any high calorie, indulgent meal with this easy vegetable soup will cut a few hundreds calories from your day, making bikini season preparation easy as…well…low calorie pie!

The instructions for this recipe indicate that the vegetables should be pureed in the blender but if you prefer a chunkier soup, feel free to skip that step. And get creative with your ingredients. If there’s a veggie that you prefer or happens to be in season right now, don’t be afraid to make substitutions and experiment. The more you make (and enjoy) this soup, the more your waistline will thank you later.

Calories: 240 per serving
Serves: 5

6 sliced onions
2 green peppers, sliced
1 stalk of celery, diced
6 peeled and stewed tomatoes
1 head of cabbage, sliced
Salt & pepper
3 tablespoons TAJÍN CLASICO
1 quart of water


  1. Brown the onions in a bit of olive oil.
  2. Add the green peppers, celery, tomatoes and cook for 5 minutes.
  3. Place the mixture in a blender, process and strain, adding two tablespoons of TAJÍN CLASICO.
  4. Add the purée to the water, stir in the cabbage and boil until the cabbage softens.
  5. Serve and sprinkle the remaining tablespoon of TAJÍN on top.

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