Zero Point Weight Watchers Vegetable Soup

🥣 Zero Point Weight Watchers Vegetable Soup Recipe

Servings: 6–8
Prep Time: 15 minutes
Cook Time: 30–40 minutes
WW Points: 0 (on most WW plans)

🥕 Ingredients:

• 1 medium onion, diced

• 2 garlic cloves, minced

• 3 medium carrots, peeled and sliced

• 2 celery stalks, sliced

• 1 zucchini, chopped

• 1 yellow squash, chopped (optional)

• 1 green bell pepper, chopped

• 1 red bell pepper, chopped

• 2 cups cabbage, chopped (green or purple)

• 1 (14.5 oz) can diced tomatoes, no salt added

• 4 cups vegetable broth (low-sodium if desired)

• 2 cups water

• 1 tsp dried basil

• 1 tsp dried oregano

• 1/2 tsp thyme

• 1/2 tsp smoked paprika (optional but adds flavor)

• Salt and pepper, to taste

• Fresh parsley, chopped (for garnish)

• Lemon juice (optional for brightness)

🍲 Instructions:

1. Sauté aromatics:
   In a large soup pot or Dutch oven, spray with non-stick cooking spray or use a bit of broth. Sauté diced onion, garlic, carrots, and celery over medium heat for 5–7 minutes until slightly softened.

2. Add remaining vegetables:
   Stir in the zucchini, squash, bell peppers, and cabbage. Cook for another 5 minutes.

3. Add liquids and spices:
   Pour in the diced tomatoes (with juice), vegetable broth, and water. Stir in basil, oregano, thyme, paprika, salt, and pepper.

4. Simmer:
   Bring to a boil, then reduce heat to a simmer. Cover and simmer for 25–30 minutes, or until all vegetables are tender.

5. Taste and adjust:
   Taste and adjust seasonings if needed. You can add a splash of lemon juice for a bright finish.

6. Serve hot:
   Garnish with fresh parsley. Enjoy!

🍽️ Tips & Variations:

• Add spinach or kale in the last 5 minutes of cooking.

• Stir in cauliflower or green beans for more variety.

• Add a dash of hot sauce or red pepper flakes for heat.

• Use chicken broth instead of veggie broth if you’re not vegetarian (still 0 points if lean).

• Add cooked shredded chicken or beans for extra protein (check point values).