Weight Watchers Vegetable Soup
A hearty and flavorful vegetable soup featuring a medley of fresh vegetables, perfect for health-conscious eaters and those seeking a low-calorie, satisfying meal.
Ingredients
- 1 small head cabbage ⓘ
- 2 zucchinis ⓘ
- 3 tomatoes ⓘ
- 1 teaspoon garlic salt
- 2 bouillon cubes ⓘ
- 8 ounces fresh mushrooms ⓘ
- 2 stalks celery ⓘ
- 3 green scallions
- 1 cup green beans ⓘ
- 1 cup broccoli florets ⓘ
- 2 carrots ⓘ
- 1 cup cauliflower florets ⓘ
- 1 green bell pepper
- Tomato juice (enough to cover ingredients) ⓘ
Instructions
- Dice all ingredients including tomatoes.
- Put the diced vegetables in a large pot with tomato juice and water to cover.
- Add bouillon cubes, sweet 'N Low, and garlic salt. Stir well.
- Bring to a boil, then reduce heat and simmer over low heat for 5 hours.
- Alternatively, cook in a crock-pot on low for 8 hours.
Tips & Substitutions
For added flavor, consider sautéing the mushrooms and garlic before adding them to the soup. You can also substitute the vegetables based on what you have on hand; for example, kale can replace cabbage, and any variety of beans can be used instead of green beans. If you prefer a spicier kick, add some crushed red pepper flakes.
Serving Suggestions
This vegetable soup is a hearty dish that can be served on its own or paired with crusty bread for a complete meal. It also makes a great starter for a larger dinner, especially alongside a fresh salad like Spinach Apple Salad. Garnish each bowl with fresh herbs or a sprinkle of Parmesan cheese for added flavor.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to five days. To reheat, simply transfer the soup to a pot on the stove and warm it over medium heat, stirring occasionally, until heated through. Alternatively, you can microwave individual portions in a bowl, covered, for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Weight Watchers Vegetable Soup contains roughly 132 calories, with 6g protein, 26g carbohydrates, and 2g fat. It is an excellent source of vitamin A (87% of the Daily Value), vitamin C (52% of the Daily Value), and dietary fiber (25% of the Daily Value), and a good source of potassium and protein. It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables in this soup?
Yes, frozen vegetables can be a convenient substitute. Just be sure to thaw and drain them before adding them to the soup to avoid excess water. This can make preparation quicker while still yielding a delicious result.
How can I make this soup heartier?
To make the soup more filling, consider adding cooked quinoa, lentils, or chickpeas. These additions not only enhance the texture but also increase the nutritional value, making it a more satisfying meal option.
Is this soup suitable for meal prep?
Absolutely! This vegetable soup is perfect for meal prep. Prepare a large batch and portion it into containers for easy grab-and-go lunches throughout the week. It also freezes well, so you can store extra portions for later.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).