Zero Points Veggie Soup Weight Watcher Friendly
Savor the comforting warmth of Zero Points Veggie Soup, a Weight Watcher-friendly recipe that's as nourishing as it is flavorful. Packed with vibrant, nutrient-rich vegetables like zucchini, bell peppers, green beans, and cabbage, this hearty soup is the perfect guilt-free option for a satisfying meal or snack. Simmered in a fragrant base of low-sodium vegetable broth, garlic, and aromatic herbs like oregano and basil, this light yet filling dish is completely customizable and ideal for those looking to stay on track without sacrificing flavor. Ready in just 45 minutes, this low-calorie, zero-point recipe is perfect for anyone following a healthy lifestyle, whether you're meal prepping for the week or enjoying a wholesome dinner. Serve it piping hot straight from the pot, or store leftovers for an easy grab-and-go option that's as delicious reheated as it is fresh.
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Recipe Information
Ingredients
- 3 medium (peeled and diced) Carrots
- 3 stalks (sliced) Celery
- 2 medium (diced) Zucchini
- 2 large (any color, diced) Bell peppers
- 1 medium (diced) Yellow onion
- 3 cloves (minced) Garlic
- 2 cups (trimmed and cut into 1-inch pieces) Green beans
- 1 14.5-ounce can Canned diced tomatoes (no salt added)
- 6 cups Vegetable broth (low-sodium)
- 2 cups (chopped) Cabbage
- 2 cups (fresh, roughly chopped) Spinach
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon (or to taste) Ground black pepper
- 0.5 teaspoon (optional, or to taste) Salt
Instructions
Prepare all your ingredients by washing, peeling, and chopping the vegetables as specified.
Heat a large pot or Dutch oven over medium heat. Spray the bottom with a light coat of cooking spray or add a splash of vegetable broth to prevent sticking.
Add the diced onion, carrots, celery, and garlic to the pot. Sauté for 5 minutes until the vegetables begin to soften and the onion is translucent.
Stir in the diced bell peppers, zucchini, and green beans. Cook for another 3-4 minutes, stirring occasionally.
Pour in the vegetable broth and canned diced tomatoes (including their liquid). Stir well to combine.
Add the chopped cabbage, dried oregano, dried basil, salt, and black pepper. Stir everything together and bring the soup to a boil.
Once boiling, reduce the heat to a simmer. Cover the pot and let the soup cook for 20 minutes, or until all the vegetables are tender.
Add the fresh spinach to the pot during the last 2 minutes of cooking, stirring until it wilts into the soup.
Taste and adjust seasonings as needed, adding more salt or pepper to your preference.
Serve the soup hot and enjoy! This soup can be stored in the refrigerator for up to 5 days or frozen for longer storage.
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.1 g | 4% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6474 mg | 281% | |
| Total Carbohydrate | 124.9 g | 45% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 75.0 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 509 mg | 39% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 4665 mg | 99% | |
*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.
