Weight Watchers 0 Point Garden Vegetable Soup
Discover the ultimate guilt-free comfort food with Weight Watchers 0 Point Garden Vegetable Soup—a hearty, flavor-packed dish that's as nourishing as it is satisfying. Brimming with fresh vegetables like zucchini, carrots, cabbage, and green beans, this soup is a low-calorie powerhouse that's perfect for weight loss or healthy eating goals. Seasoned with zesty Italian herbs, garlic, and a hint of tomato richness, every spoonful is a celebration of vibrant flavors. Ready in just 45 minutes, this one-pot wonder blends simplicity with convenience, making it an ideal choice for meal prep or weeknight dinners. Best of all, it’s a zero-point recipe, packed with nutrients but free of guilt. Enjoy it fresh, freeze it for later, and savor the taste of wellness!
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Recipe Information
Ingredients
- 1 spray Olive oil spray
- 3 cloves Garlic
- 1 medium (diced) Yellow onion
- 2 medium (sliced) Carrots
- 2 stalks (sliced) Celery
- 1 medium (diced) Zucchini
- 1 cup (trimmed and cut into 1-inch pieces) Green beans
- 2 cups (shredded) Cabbage
- 6 cups Vegetable broth
- 14.5 oz (1 can) Diced tomatoes (no salt added)
- 2 tbsp Tomato paste
- 2 tsp Italian seasoning
- 0.5 tsp (or to taste) Salt
- 0.25 tsp (or to taste) Black pepper
- 2 tbsp (chopped, for garnish) Fresh parsley
Instructions
Spray a large stockpot or Dutch oven with olive oil spray and heat over medium heat.
Add the diced onion and sliced carrots. Sauté for 3-5 minutes, stirring occasionally, until the onion is translucent and the carrots begin to soften.
Add the minced garlic and sliced celery. Cook for another 2 minutes, stirring frequently to prevent the garlic from burning.
Stir in the zucchini, green beans, and cabbage. Cook for another 3-4 minutes to slightly soften the vegetables.
Pour in the vegetable broth, diced tomatoes (with their juice), and tomato paste. Stir well to combine.
Add the Italian seasoning, salt, and black pepper. Stir and bring the soup to a boil over high heat.
Once boiling, reduce heat to low and let the soup simmer for 20-25 minutes, or until all the vegetables are tender.
Taste the soup and adjust seasoning as needed with extra salt or pepper.
Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Enjoy the soup hot, and refrigerate any leftovers in airtight containers for up to 4-5 days. This soup also freezes well for future meals.
Nutrition Facts
Calories |
866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6741 mg | 293% | |
| Total Carbohydrate | 160.5 g | 58% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 63.7 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 512 mg | 39% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 4790 mg | 102% | |
*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.
