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recipe by A Veggie Venture
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Ingredients
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Nutrition Facts
Amount Per Serving (recipe is 9 servings)
Calories 90
Calories From Fat 15
Trans Fat g
Total Carbohydrates 10g
3%
Sugars 3g
Weight Watchers Points
PointsPlus: 2
SmartPoints: 2
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- 2/3 cup sliced carrot
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 3 cups fat-free broth (beef, chicken, or vegetable)
- 1 1/2 cups diced green cabbage
- 1/2 cup green beans
- 1 tablespoon tomato paste
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/2 cup diced zucchini
Spray a large saucepan with nonstick cooking spray, heat. Sauté the carrot, onion, and garlic over low heat until softened, about 5 minutes. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt ; bring to a boil. Reduce heat ; simmer, covered, about 15 minutes or until beans are tender. Stir in the zucchini and heat for 3-4 minutes. Serve hot.
Makes 4-1 cup servings
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ready
in:
under 30 minutes
1 comment
ingredients
2/3 cup sliced carrot
1/2 cup diced onion
2 cloves garlic
3 cups broth (beef, chicken, or vegetable)
1 1/2 cup diced green
cabbage
1/2 cup green beans
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/2 cup diced zucchini
directions
In a large saucepan, sprayed with nonstick cooking spray, saute carrot, onion, and garlic over low heat until softened, about 5 minutes. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil.
Lower heat and simmer, covered about 15 minutes or until beans are tender. Stir in zucchini and heat 3-4 minutes. Serve hot.
added by
nutrition data for weight watchers garden vegetable soup
84 calories, 0 grams fat, 12 grams carbohydrates, 10 grams protein per serving. This recipe is low in fat.
Real Food, Fresh & Flexible. Year-Round Kitchen Staple. Great for Meal Prep. Low Carb. Low Fat. Weeknight Easy. Weight Watchers Friendly. Not just vegan, Vegan Done Real. Naturally Gluten Free. Whole30 Friendly.
Saturdays: They're my favorite day to cook, especially in winter. Most Saturdays, you'll find soup simmering on my stove, either for supper or the week ahead. This Garden Vegetable Soup is famous in Weight Watchers circles. To my mind, it deserves fame in wider circles for it's easy, it's delicious, it's healthful. There's some chopping involved but in a rush, frozen vegetables are perfectly acceptable. Saturdays, you'll find it on my stove.
Many Zero Point Soup Recipes from Weight Watchers
My Own Variations
Your WW Soup Variations!
So many readers make "their own" version of this soup. They're in the comments below, such good ideas, thank you! (I'll summarize for you here, because, really, who has time to wade through blog comments?) I'd love to know how you make the WW Garden Vegetable Soup, what you add or change to make this soup fit your taste and kitchen? Comments welcome! Help me build out this list of improvements and adaptations!
More Weight Watchers Resources
How to Eat More Vegetables For Everyone, Not Just Weight Watchers
Vegetable Recipes for Weight Watchers Vegetable Recipes, Zero, One and Two Point Recipes
Weight Watchers Points for
Vegetables Updated for myWW
How Many Carbs in Vegetables? For Help Choosing Low-Carb Vegetables
from A Veggie Venture
Kitchen Parade recipes All Courses, Organized by WW Points
Weight Watchers Zero Point "Free" Food Lists Brand New for myWW!
How to Lose Weight with Weight Watchers Just Updated!
Why I Switched from Weight Watchers to
Medifast
101 Diet & Weight Loss Lessons from My Dog She's One Smart Dog, Slim & Trim Too
Quick 'n' Easy Raw Salad Plus "Healthy Habits" Tips from Alanna & Readers
Rethinking Fruit for Weight Watchers Just Updated!
from Kitchen Parade
Compliments!
"... a tremendous hit! " ~ SusanV
"... very tasty!" ~ ElectricVegan
"...
even my husband loved it! " ~ Anonymous
"... with the rest of the tomato paste, pepper and about a 1/2 cup of salsa, YUM!" ~ Anonymous
"... took this recipe to a girls weekend at the lake and they loved it." ~ Anonymous
"... loved it so much, I had it for lunch and dinner." ~ GramaMolly
"... made the house smell delicious " ~ Michelle
"... this is a great recipe and well worth a try!!" ~ Anonymous
WEIGHT WATCHERS ZERO POINTS GARDEN VEGETABLE SOUP RECIPE
Hands-on time: 20 minutes
Time to table: 1 1/4 hour
Makes 9 cups
6 cups vegetable stock
Cooking spray
2 carrots, peeled and diced
1 large onion, diced
4 teaspoons garlic, minced
1/2 cabbage, chopped
1/2 pound frozen green beans
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon kosher salt plus more to taste
1 large zucchini, diced
Bring the broth to a boil in the microwave. (This is a time-saving tip that can be skipped if there's no hurry.)
Spray a Dutch oven with cooking spray and heat on MEDIUM HIGH. Add the carrots, onion and garlic and cook for about 5 minutes. Add all the remaining ingredients EXCEPT the zucchini and bring to a boil. Cover, reduce the heat to MEDIUM and simmer for about 15 minutes or until the beans are tender. Add the zucchini and cook until the zucchini is tender. Serve and enjoy!
ALANNA'S TIPS & KITCHEN NOTES
One Pot for Soup, For Life
In my kitchen, three pots and pans get used nearly every day. A skillet. A saucepan. A Dutch oven. For soup, let's talk Dutch ovens. A Dutch oven is a large, sturdy pot so suited for soups, stews, chilis, even large roasts. The high-end versions are super pricey but with care, one pot will last a lifetime. And good news, especially on either side of Christmas, TJMaxx, Marshalls and HomeGoods often have a few pots for sale. Plus, the classic pots are so popular, other companies now produce more affordable pots.
For beauty, there's nothing classier than an enameled cast iron Dutch oven from Le Creuset, that's the one in my photo at the top of this page. That red color is so pretty, even when I'm not cooking, I love to leave the pot on the stove for inspiration! What color would hang out in your kitchen? So many choices!
Looking for healthy new ways to cook vegetables? A Veggie Venture is home to hundreds of super-organized quick, easy and healthful vegetable recipes and the famous asparagus-to-zucchini Alphabet of Vegetables. Join "veggie evangelist" Alanna Kellogg to explore the exciting world of common and not-so-common vegetables, seasonal to staples, savory to sweet, salads to sides, soups to supper, simple to special.
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