Weight Watchers Vegetable Soup Recipe
Weight Watchers Vegetable Soup Recipe
If you’re looking for a healthy, and tasty soup recipe, you’ll love this one!
Full of vegetables, and 0 WW Freestyle Points!
You can freeze the soup for easy future meals!
We have more Weight Watchers Soup Recipes here!
Tips and Tricks
Flavor Boost
For a richer flavor, consider browning the onions in a bit of olive oil before adding the other vegetables. This caramelizes the onions, adding a deeper, sweeter flavor to the soup.
Fresh Herbs
Adding a handful of fresh parsley or cilantro at the end of cooking can brighten up the soup’s flavor and add a pop of color.
Adjusting Spice Level
If you prefer a spicier soup, you can add a pinch of red pepper flakes along with the Cajun spice. For a milder version, reduce the Cajun spice to ½ teaspoon.
Enhanced Texture
For a heartier texture, you can add a cup of cooked barley or quinoa to the soup during the last 10 minutes of cooking. This adds a bit more substance and makes the soup more filling.
Storage
This soup makes great leftovers. Store it in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat until warmed through.
Freezing Tips
If you want to freeze the soup, do so before adding the zucchini. Freeze the soup in an airtight container for up to 3 months. When ready to serve, thaw in the refrigerator overnight, reheat on the stovetop, and add fresh zucchini during the last 10 minutes of reheating.
Serving Suggestions
Serve the soup with a slice of crusty bread or a side salad for a complete meal. A sprinkle of grated Parmesan cheese on top can also add a delicious finishing touch.
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Love wine? Check out this cute wine glass. The Points Glass Stemless Wine Glass. 3 Points, 5 Points, Who Cares
Fun but practical! The measurements are at 4 ounces, 7 ounces, and 10 ounces.
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Weight Watchers Vegetable Soup
Equipment
Ingredients
- 1 cup carrots sliced
- 1½ celery sliced
- ½ large onion cut in half, sliced thin
- 2 cubes beef bouillion
- 3 cans nonfat beef broth (14 oz each)
- 1 tsp cajun spice
- ¼ tsp basil
- 2½ cups shredded cabbage
- 2 cloves garlic minced
- 1 can diced tomatoes (14½ oz)
- ½ cup zucchini sliced
Instructions
- Coat a large saucepan with Pam.
- In the saucepan, saute carrots, celery and onion until tender, about 5 minutes.
- Add bouillon cubes, beef broth, Cajun spice, basil, cabbage, garlic, and tomatoes in the saucepan.
- Bring to a boil; reduce heat and simmer about 30 minutes.
- Add zucchini, simmer another 10 minutes.
Notes
Nutrition
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