1980s Weight Watchers Vegetable Soup Recipe Made Easy

Step back into the wholesome, health-conscious era of the 1980s with this classic Weight Watchers Vegetable Soup recipe. Known for its simplicity and effectiveness, this soup was a staple for many looking to shed pounds while still enjoying flavorful, comforting meals.

Packed with nutrient-rich vegetables and a savory broth, it’s an easy, low-calorie dish that satisfies hunger and supports weight management. Whether you’re reminiscing about the past or looking for a nostalgic, healthy recipe to add to your meal plan, this soup brings the best of both worlds.

This 1980s Weight Watchers Vegetable Soup is not only a great fit for those mindful of their weight but also appeals to anyone who loves a warm, hearty bowl of vegetable goodness. It’s perfect for meal prep, quick lunches, or a light dinner.

Plus, it’s incredibly versatile—you can customize it with your favorite veggies or spices. Let’s dive into why this timeless recipe remains a favorite even decades later.

Why You’ll Love This Recipe

This soup is a wonderful example of how healthy eating doesn’t have to be complicated or bland. Here’s why it’s a must-try:

• Low in calories but high in volume, helping you feel full longer.
• Simple ingredients that you likely already have in your kitchen.
• Rich in fiber and vitamins from a variety of fresh vegetables.
• Flexible and easy to customize, so you can add your own twist.
• Perfect for weight management without sacrificing taste.

Not only does this soup help support your health goals, but it’s also a comforting meal during chilly days or when you need a quick, nourishing option. It’s a go-to recipe that has stood the test of time.

Ingredients

• 4 cups low-sodium vegetable broth
• 1 cup water
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 medium zucchini, chopped
• 1 cup green beans, cut into 1-inch pieces
• 1 cup cabbage, shredded
• 1 (14.5 oz) can diced tomatoes, no salt added
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste (preferably low sodium)
• 1 tablespoon olive oil (optional for sautéing)
• Fresh parsley for garnish (optional)

Equipment

• Large soup pot or Dutch oven
• Cutting board
• Sharp knife
• Wooden spoon or spatula
• Measuring cups and spoons
• Ladle for serving

Instructions

1. Prepare the vegetables: Wash and chop all vegetables as described in the ingredients list. Set aside.
2. Heat olive oil (optional): In your large soup pot, warm the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
3. Add garlic: Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Add vegetables: Add carrots, celery, zucchini, green beans, and cabbage to the pot. Stir well to combine.
5. Pour in liquids: Add the low-sodium vegetable broth, water, and canned diced tomatoes (with their juice). Stir to mix all ingredients.
6. Season the soup: Add dried basil, oregano, salt, and pepper. Adjust seasoning to your taste.
7. Simmer: Bring the soup to a boil, then reduce heat to low. Cover and let it simmer for about 25-30 minutes, or until the vegetables are tender.
8. Final taste check: Taste your soup and adjust salt and pepper as needed.
9. Serve: Ladle the soup into bowls and garnish with fresh parsley if desired.

Tips & Variations

“For a heartier soup, add a can of rinsed beans or a handful of cooked barley. You can also swap out any vegetables for what’s in season or your favorites!”

• Make it vegan: Ensure your broth is vegetable-based and skip the olive oil or use a plant-based alternative.
• Spice it up: Add a pinch of red pepper flakes or a dash of your favorite spice blend like Chilli Powder Recipe Vegan: Easy Homemade Spice Blend.
• Add grains: Mix in cooked quinoa or barley for extra protein and fiber.
• Freeze for later: This soup freezes beautifully for up to 3 months. Just cool completely before storing in airtight containers.

Nutrition Facts

*Percent Daily Values are based on a 2,000 calorie diet.

Serving Suggestions

This soup can be served as a light meal on its own or paired with other dishes for a more filling experience. Here are some ideas to enjoy it:

• Serve with a slice of whole-grain bread or a warm baguette for dipping.
• Top with a dollop of plain Greek yogurt or a sprinkle of shredded cheese for extra creaminess.
• Pair with a fresh green salad for a balanced lunch or dinner.
• For a low-carb option, enjoy with a side of roasted vegetables or a simple cucumber salad.
• Make it a part of a comforting meal alongside recipes like Cheap Vegetarian Recipes For Families Everyone Will Love.

Conclusion

The 1980s Weight Watchers Vegetable Soup recipe remains a timeless classic that perfectly blends nutrition, flavor, and simplicity. It’s a fantastic option for anyone looking to maintain a healthy lifestyle without sacrificing comfort or taste.

The recipe’s flexibility allows you to adapt it to your personal preferences or dietary needs, making it a versatile staple in your kitchen.

Whether you’re aiming to lose weight, eat more vegetables, or just enjoy a hearty homemade soup, this recipe delivers on all fronts. For more wholesome vegetarian recipes that fit into a balanced diet, explore our collection like A to Z Vegetarian Recipes for Every Meal and Occasion or dive into nutritious grains with Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

Enjoy cooking and savor every healthy spoonful!

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