Ww 0 Point Soup
Warm, hearty, and guilt-free, Ww 0 Point Soup is the ultimate comfort food that fits seamlessly into a healthy lifestyle. Packed with vibrant, nutrient-rich vegetables like carrots, celery, zucchini, green beans, and cabbage, this soup boasts bold yet natural flavors enhanced by aromatic garlic, onion, and Italian seasoning. Crafted with low-sodium vegetable broth and no added fats, this recipe is perfect for those seeking a delicious yet zero-point meal under Weight Watchers guidelines. Ready in just 45 minutes, it's an easy one-pot dish that’s ideal for meal prep, as it stores beautifully in the fridge or freezer. Serve it as a standalone dish or pair it with crusty bread for a satisfying lunch or dinner.
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Recipe Information
Ingredients
- 3 medium, peeled and sliced Carrots
- 3 stalks, sliced Celery
- 2 medium, diced Zucchini
- 3 cloves, minced Garlic
- 1 medium, diced Yellow onion
- 1 cup, trimmed and cut into 1-inch pieces Green beans
- 2 cups, shredded Cabbage
- 14.5 ounces, canned, no salt added Diced tomatoes
- 6 cups, low-sodium Vegetable broth
- 2 tablespoons Tomato paste
- 1 teaspoon Italian seasoning
- 0.5 teaspoon (optional) Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons, chopped (optional, for garnish) Fresh parsley
Instructions
Prepare the vegetables: Peel and slice the carrots, slice the celery, dice the zucchini and onion, mince the garlic, trim the green beans, and shred the cabbage.
Heat a large stockpot or Dutch oven over medium heat. Spray the bottom with non-stick cooking spray or use a splash of cooking broth to prevent sticking.
Add the diced onion, garlic, carrots, and celery to the pot. Sauté for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the diced zucchini, green beans, cabbage, and canned diced tomatoes (with liquid). Mix well to combine.
Add the vegetable broth, tomato paste, Italian seasoning, salt (if using), and black pepper. Stir to incorporate all the flavors.
Bring the soup to a boil, then reduce the heat to low and let it simmer, uncovered, for 25–30 minutes or until the vegetables are tender.
Taste and adjust seasonings as needed. Add more salt, pepper, or Italian seasoning to your preference.
Ladle the soup into bowls and garnish with freshly chopped parsley, if desired.
Serve hot and enjoy! This soup can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
Nutrition Facts
Calories |
1005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9142 mg | 397% | |
| Total Carbohydrate | 191.6 g | 70% | |
| Dietary Fiber | 46.7 g | 167% | |
| Total Sugars | 87.9 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 680 mg | 52% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 6112 mg | 130% | |
*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.
