Ww Garden Vegetable Soup
Savor the comforting goodness of WW Garden Vegetable Soup, a hearty, low-calorie dish brimming with nutrient-rich vegetables and vibrant flavor. This wholesome soup combines a medley of fresh ingredients like zucchini, green beans, and shredded cabbage, simmered in a flavorful low-sodium vegetable broth infused with garlic, thyme, and basil. A burst of freshness comes from tender spinach leaves and a touch of optional lemon juice, making it a perfect choice for a nourishing lunch or light dinner. Quick and easy to prepare in just 45 minutes, this healthy, vegan-friendly recipe is perfect for meal prep or serving warm on chilly days. Packed with fiber, vitamins, and cozy flavors, WW Garden Vegetable Soup is a satisfying option for anyone following a weight-conscious lifestyle or simply looking for a wholesome, homemade meal. Pair it with crusty bread or enjoy it on its own!
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Recipe Information
Ingredients
- 2 teaspoons olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 - celery stalks, diced
- 3 garlic cloves, minced
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 2 cups cabbage, shredded
- 6 cups low-sodium vegetable broth
- 1 14-ounce can canned diced tomatoes (no added salt)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups spinach leaves, chopped
- 1 tablespoon lemon juice (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the zucchini, green beans, and cabbage to the pot. Stir to combine.
Pour in the vegetable broth and diced tomatoes, including their juice.
Stir in the dried thyme, dried basil, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until all the vegetables are tender.
Add the chopped spinach leaves and cook for 2-3 minutes until they wilt.
If desired, stir in the lemon juice for a bright, tangy finish.
Taste and adjust seasoning as needed. Serve the soup hot and enjoy!
Nutrition Facts
Calories |
730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2396 mg | 104% | |
| Total Carbohydrate | 101.7 g | 37% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 47.4 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 577 mg | 44% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 4758 mg | 101% | |
*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.
