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Weight Watchers Vegetable Soup

Weight Watchers Vegetable Soup Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 90
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil spray
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 2 medium carrots, peeled and sliced into thin rounds
  • 2 celery stalks, sliced
  • 1 small green bell pepper, diced
  • 1 small zucchini, quartered lengthwise and sliced
  • 4 cups thinly sliced green cabbage
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 4 cups vegetable broth
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and black pepper, to taste
  • 2 tbsp chopped fresh parsley

Method
 

  1. Heat a large pot over medium heat, spray with olive oil spray, and sauté the onion until softened, about 4 minutes. Add the garlic and cook 1 minute more.
  2. Stir in the carrots, celery, and bell pepper; cook 5 minutes, until they begin to soften.
  3. Add the diced tomatoes, vegetable broth, tomato paste, oregano, thyme, bay leaf, cabbage, and zucchini. Bring to a boil, then reduce the heat and simmer uncovered for 20 minutes, or until all vegetables are tender.
  4. Remove the bay leaf, stir in the parsley, and ladle into bowls. Season with salt and pepper to taste.

Notes

This soup is zero points on the current Weight Watchers plan if you stick with non-starchy vegetables and use olive oil spray. If you add oil, beans, or protein, be sure to track those points. For a thicker texture, blend 1 cup of the soup and stir it back in before serving.