Looking for a wholesome, comforting, and low-calorie meal that fits perfectly into your Weight Watchers plan? This Weight Watchers vegetable soup recipe is exactly what you need.
Packed with fresh vegetables and flavorful herbs, this soup is not only delicious but also incredibly filling. Whether you’re trying to shed a few pounds or maintain your current weight, this nutrient-rich soup provides a satisfying option without the guilt.
Plus, it’s easy to prepare, budget-friendly, and perfect for meal prep or a quick weeknight dinner.
This vegetable soup is a fantastic way to enjoy a variety of veggies in one bowl while staying on track with your health goals. It’s light yet flavorful, with fresh herbs and a touch of spice that makes every spoonful a delight.
Keep reading to discover why this recipe is a must-try, along with tips on how to customize it to your taste.
Why You’ll Love This Recipe
This Weight Watchers vegetable soup is a game-changer for anyone who loves healthy eating without sacrificing flavor. Here’s why it stands out:
- Low in points: Perfectly aligned with Weight Watchers guidelines to keep your daily points in check.
- Loaded with vegetables: A variety of fresh, colorful veggies make it nutrient-dense and fiber-rich.
- Easy and quick: Ready in under 40 minutes, making it perfect for busy days.
- Versatile: You can easily swap or add your favorite veggies or spices to keep it exciting.
- Great for meal prep: Holds up well in the fridge or freezer for convenient future meals.
Ingredients
- 1 tablespoon olive oil (or cooking spray for fewer points)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup chopped tomatoes (fresh or canned, no salt added)
- 4 cups low-sodium vegetable broth
- 1 cup water
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Equipment
- Large soup pot or Dutch oven
- Cutting board
- Sharp chef’s knife
- Wooden spoon or spatula
- Measuring spoons
- Measuring cups
- Ladle for serving
Instructions
- Prepare the vegetables: Wash and chop all vegetables as described. This helps the soup cook evenly and quickly.
- Sauté the aromatics: Heat the olive oil in your soup pot over medium heat. Add the chopped onion and cook for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the vegetables: Toss in the carrots, celery, zucchini, and green beans. Stir well to combine and sauté for 5 minutes, allowing the veggies to soften slightly.
- Add tomatoes and liquids: Pour in the vegetable broth, water, and chopped tomatoes. Stir to mix everything thoroughly.
- Season the soup: Sprinkle in the dried thyme, basil, smoked paprika, salt, and pepper. Stir well to distribute the spices evenly.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes, or until all vegetables are tender.
- Adjust seasoning and serve: Taste the soup and adjust salt and pepper if needed. Ladle into bowls, garnish with fresh parsley if desired, and enjoy hot!
Tips & Variations
“For an even lower point version, skip the olive oil and use a non-stick spray or simply sauté the onion and garlic in a splash of vegetable broth.”
- Boost protein: Add cooked lentils, white beans, or chickpeas for extra protein and fiber.
- Spice it up: Add a pinch of cayenne pepper or a splash of hot sauce to give the soup a kick.
- Change the veggies: Use seasonal vegetables like butternut squash, kale, or spinach for variety.
- Make it creamy: Stir in 1/4 cup of plain non-fat Greek yogurt or blended cauliflower for a creamy texture without many extra points.
- Freeze for later: This soup freezes beautifully in individual portions — perfect for meal prep!
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 110 |
| Carbohydrates | 22g |
| Protein | 4g |
| Fat | 3g |
| Fiber | 6g |
| Points (WW) | 2-3 (depending on oil use) |
Serving Suggestions
This vegetable soup is delicious on its own, perfect for a light lunch or dinner. Pair it with a slice of whole-grain bread or a crisp side salad for a more filling meal.
For those who want to bulk up the meal, serve alongside a lean protein like grilled chicken or a plant-based burger. You might also enjoy it with a dollop of vegan cauliflower cheese sauce for a comforting twist.
Looking for more healthy and delicious vegetarian recipes? Check out our Vegetarian Recipes for Weight Loss That Actually Work or try the hearty 15 Bean Soup Slow Cooker Recipe Vegetarian and Delicious for more plant-powered inspiration.
Conclusion
This Weight Watchers vegetable soup is a fantastic addition to your healthy eating repertoire. It’s simple, nutritious, and incredibly versatile, making it suitable for all seasons and occasions.
Whether you’re a beginner in the kitchen or a seasoned cook, this recipe offers a tasty way to enjoy more veggies while staying on track with your wellness goals.
Not only does this soup nourish your body with essential vitamins and minerals, but it also satisfies your taste buds with its rich, layered flavors. Remember, healthy eating doesn’t have to be boring or complicated — this soup proves just that.
Give it a try and see how easy it is to make nutritious meals that you’ll love. For more inspiration, explore our Cheap Vegetarian Recipes For Families Everyone Will Love and discover new favorites every week!
📖 Recipe Card: Weight Watchers Vegetable Soup
Description: A healthy and flavorful vegetable soup perfect for weight watchers. Packed with fresh vegetables and herbs for a low-calorie meal.
Prep Time: PT15M
Cook Time: PT30M
Total Time: PT45M
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups low-sodium vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic; sauté until softened.
- Add carrots, celery, zucchini, and green beans; cook for 5 minutes.
- Stir in diced tomatoes, vegetable broth, thyme, and basil.
- Bring to a boil, then reduce heat and simmer for 25 minutes.
- Season with salt and pepper to taste and serve hot.
Nutrition: Calories: 90 kcal | Protein: 3 g | Fat: 3 g | Carbs: 15 g
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