WeightWatchers Zero Point Vegetable Soup Recipe
With just 41 calories and 0 WW Points, this simple garden vegetable soups is one of my savvy secret weapons for staying slim and healthy!
Servings: 8
Ingredients
- 1/2 cup chopped onion
- 1/2 cup chopped or shredded carrots
- 1/2 cup chopped celery
- 2 garlic cloves, pressed
- 4 cups fat-free broth of your choice
- 1 can (14-1/2 ounces) diced tomatoes
- 1 cup chopped or shredded cabbage
- 1 cup chopped spinach or kale
- 1 tablespoon tomato paste
- 1/2 teaspoon dried basil (or more to taste)
- 1/2 teaspoon dried thyme (or more to taste)
- 1/2 teaspoon salt
- 1 cup chopped zucchini
- Chopped parsley or basil for garnish (optional)
Instructions
- 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.
Notes
Serving size: 1 cup
WW Points: 0
Check your WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) Different vegetables: modify the vegetables to suit your likes, dislikes and what you have on hand or is in season. The last time I made it I substituted a combination of chopped broccoli and cauliflower for the cabbage. I also added chopped green beans and asparagus since I had them in the fridge and skipped the zucchini because I didn't. Other vegetables to consider: red bell pepper, green bell pepper, yellow squash, sugar snap peas, mushrooms or any other zero-point vegetables you happen to have on hand. And or course, vegetables with points are fine too as long as you adjust your WWPoints accordingly. No fresh vegetables? substitute your favorite combinations of frozen and/or canned vegetables instead. Different seasonings: modify the herbs and spices to suit your likes and dislikes.
Heartier: add your favorite canned beans (white beans, black beans, chickpeas, pinto beans, etc), rinsed and drained or leftover cooked turkey or chicken No cooking spray? I often use a couple teaspoons olive oil in place of the nonstick cooking spray. Larger quantity: Double the ingredients and make the soup in a big soup pot or dutch oven. Slow cooker: Place all ingredients in the slow cooker. Cover and cook on LOW until vegetables are tender, 6 to 8 hours. Garnishes and stir ins: Garnish with a sprinkling of grated parmesan cheese, chopped fresh herbs, squeeze of fresh lemon juice, splash of vinegar, or dollop of pesto.
(Must be logged into WW on a smartphone or tablet.) Different vegetables: modify the vegetables to suit your likes, dislikes and what you have on hand or is in season. The last time I made it I substituted a combination of chopped broccoli and cauliflower for the cabbage. I also added chopped green beans and asparagus since I had them in the fridge and skipped the zucchini because I didn't. Other vegetables to consider: red bell pepper, green bell pepper, yellow squash, sugar snap peas, mushrooms or any other zero-point vegetables you happen to have on hand. And or course, vegetables with points are fine too as long as you adjust your WWPoints accordingly. No fresh vegetables? substitute your favorite combinations of frozen and/or canned vegetables instead. 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
Heartier: add your favorite canned beans (white beans, black beans, chickpeas, pinto beans, etc), rinsed and drained or leftover cooked turkey or chicken No cooking spray? I often use a couple teaspoons olive oil in place of the nonstick cooking spray. Larger quantity: Double the ingredients and make the soup in a big soup pot or dutch oven. Slow cooker: Place all ingredients in the slow cooker. Cover and cook on LOW until vegetables are tender, 6 to 8 hours. Garnishes and stir ins: Garnish with a sprinkling of grated parmesan cheese, chopped fresh herbs, squeeze of fresh lemon juice, splash of vinegar, or dollop of pesto.
Nutrition
Serving: 1cup | Calories: 41kcal | Carbohydrates: 5.3g | Protein: 3.4g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 252mg | Potassium: 255mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1850IU | Vitamin C: 14mg | Calcium: 38mg | Iron: 1mg