Weight Watchers Veggie Barley Soup 1 Pt for 1 Cup
Warm, hearty, and bursting with nutrition, the Weight Watchers Veggie Barley Soup is a delicious one-point-per-cup recipe that's perfect for healthy meal planning. Packed with vibrant vegetables like carrots, celery, zucchini, and green beans, this low-calorie soup gains extra texture and flavor from wholesome pearl barley and aromatic herbs like thyme and oregano. Simmered in a low-sodium vegetable broth with diced tomatoes, this guilt-free comfort food is as satisfying as it is nutritious. Ready in just over an hour, this recipe is easy to prepare, making it ideal for busy weeknights or meal prep. Serve it fresh with a sprinkle of parsley for a touch of color, or freeze leftovers for a future dose of cozy warmth. Perfect for Weight Watchers adherents and anyone craving a light yet filling soup, this dish is sure to become a go-to favorite!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1 teaspoon Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 3 medium Carrots, peeled and diced
- 3 medium Celery stalks, diced
- 1 medium Zucchini, diced
- 14.5 ounces Canned diced tomatoes (no salt added)
- 6 cups Vegetable broth (low-sodium)
- 1 cup Pearl barley, uncooked
- 2 cups Frozen green beans, chopped
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 whole Bay leaf
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
In a large soup pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced carrots, celery, and zucchini to the pot. Cook for 5 minutes, stirring occasionally, to allow the vegetables to soften slightly.
Stir in the canned diced tomatoes (including their juices), vegetable broth, and pearl barley.
Add the frozen green beans, dried thyme, dried oregano, bay leaf, salt, and black pepper. Stir well to combine.
Increase the heat to high and bring the soup to a boil.
Once boiling, reduce the heat to low, cover the pot with a lid, and let the soup simmer gently for 40-45 minutes. Stir occasionally during this time to prevent the barley from sticking to the bottom of the pot.
Check the barley to ensure it is tender. If needed, add a bit more water or broth to reach your desired consistency.
Remove and discard the bay leaf. Taste the soup and adjust the seasoning with additional salt or pepper, if needed.
Serve hot, garnished with fresh parsley if desired. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.1 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 266 mg | 12% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 6.4 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 518 mg | 11% | |
*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.
