French Vegetable Soup Ww Core
Warm up with a comforting bowl of French Vegetable Soup, a hearty and healthy recipe inspired by classic French cuisine and tailored for the Weight Watchers Core program. Packed with vibrant, nutrient-rich vegetables like zucchini, green beans, cabbage, and potatoes, this soup is slow-simmered in a flavorful vegetable broth infused with fresh thyme, parsley, and a hint of lemon for brightness. Aromatics like onion and garlic create a rich base, while a touch of olive oil enhances the depth. Perfect for meal prep or a cozy family dinner, this low-calorie, wholesome soup comes together in under an hour and can be garnished with parmesan for an added touch of indulgence. Whether you're focused on clean eating or simply craving a robust and warming dish, this French Vegetable Soup is a must-try for soup lovers everywhere.
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Recipe Information
Ingredients
- 1 teaspoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrot, diced
- 2 pieces celery stalks, diced
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup cabbage, shredded
- 2 medium potatoes, peeled and diced
- 1 14-ounce can diced tomatoes (canned), with juices
- 6 cups vegetable broth
- 1 teaspoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 1 tablespoon lemon juice
- 2 tablespoons parmesan cheese (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the diced carrots, celery, zucchini, and green beans. Cook for 5-7 minutes, stirring occasionally.
Add the shredded cabbage, diced potatoes, and canned diced tomatoes (with their juices). Stir to combine.
Pour in the vegetable broth and stir in fresh thyme, parsley, and the bay leaf.
Season with salt and pepper, then bring the soup to a boil over high heat.
Reduce the heat to low, cover, and simmer for 25-30 minutes or until the vegetables are tender.
Remove the bay leaf. Taste the soup and adjust seasoning with additional salt, pepper, or lemon juice if needed.
Serve hot, garnished with a sprinkle of parmesan cheese if desired. Enjoy!
Nutrition Facts
Calories |
1184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6326 mg | 275% | |
| Total Carbohydrate | 218.3 g | 79% | |
| Dietary Fiber | 44.6 g | 159% | |
| Total Sugars | 61.7 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 666 mg | 51% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 6678 mg | 142% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
