Weight Watchers Recipe of the Day: 0 Point Vegetable Soup for the Stovetop or Slow Cooker
I love soup.
And lots of soups, like this simple garden vegetable soup, work with the Weight Watchers Simply Filling Technique too.
Soup has a lot of wonderful qualities going for it.
You can easily feed a lot of people from one big pot. It’s simple to make in big batches so you can have easy ready-to-heat leftovers for quick lunches and suppers. And it’s naturally nourishing, especially when you make it yourself and control what goes into it.
But my favorite thing about soup is that it can help you lose weight and keep it off.
Eating soup can help you feel full on fewer calories, which is essential to long-term sustainable weight loss success.
Soup (not the cream filled kind, of course) is considered a high volume low energy-dense food. This means it provides more food volume for fewer calories so you feel fuller and stay feeling fuller longer. (To lose weight you need to find ways to avoid being hungry all the time.)
Skinny on Weight Watchers 0 Points Soup
One of my favorite soups is this simple garden vegetable soup. Brimming with vegetables that you can modify it to suit your tastes and what’s available/in season. You’ll often find a container of it right in the front of my fridge ready and waiting for when hunger pangs strike. At just 41 calories and 0 points plus values / 0 SmartPoints per serving, it’s a great way to fill up without filling out!
Different vegetables: modify the vegetables to suit your likes, dislikes and what you have on hand or is in season
Different seasonings: modify the herbs and spices to suit your likes and dislikes.
- Italian: basil, oregano, Italian seasoning blend
- Mexican: cilantro, cumin, chili powder, oregano
- Asian: ginger, garlic, soy sauce (skip the tomatoes and tomato paste) add bok choy, pea pods, bean sprouts, etc.
- Spicy: red pepper flakes, chilies, hot sauce
Slow Cooker: Place all ingredients in the slow cooker. Cover and cook on LOW until vegetables are tender, 6 to 8 hours.
- ½ cup chopped onion
- ½ cup chopped carrots
- ½ cup chopped celery
- 2 garlic cloves, pressed
- 4 cups fat free broth of your choice
- 1 (14-1/2 ounce) can diced tomatoes
- 1 cup chopped cabbage
- 1 cup chopped spinach or kale
- 1 tablespoon tomato paste
- ½ teaspoon dried basil (or more to taste)
- ½ teaspoon dried thyme (or more to taste)
- ½ teaspoon salt
- 1 cup chopped zucchini
- Chopped parsley or basil for garnish (optional)
- Spray a large saucepan or soup pot with nonstick cooking spray. Add the onion, carrot and celery and cook over low heat, stirring often until the vegetables have softened.
- Add the garlic and stir for another minute.
- Add the broth, tomatoes, cabbage, spinach, tomato paste, basil, thyme and salt and bring to a boil over medium high heat. Lower the heat, cover the pot and simmer gently for about 15 minutes.
- Add the zucchini and cook until softened, 3 - 5 minutes more.
- Stir in chopped fresh parsley or basil just before serving if desired.
- Slow Cooker Instructions: Place everything in your slow cooker,, cover and cook on LOW until tender, 6 to 8 hours.)
Use whatever combination of low starch vegetables you like best.
For a thicker soup, puree a portion of this soup and then add it back into the pot.
Stir in some fresh chopped parsley or basil an added burst of freshness.
If you liked this simple garden vegetable soup you might also like:
*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT Weight Watchers zero points fruits and vegetables using the WW Recipe Builder.
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