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Weightwatchers Vegetable Soup Recipe

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Weight Watchers Recipe for Soup
Weight Watchers Recipe for Soup from www.itallstartedwithpaint.com

Description

This WeightWatchers vegetable soup recipe is a delicious and healthy way to enjoy a warm bowl of soup. It's packed with vegetables and nutrients that will keep you feeling full and satisfied. Plus, it's a great way to get your daily dose of veggies in.

Prep Time

Prep time for this recipe is about 20 minutes. You'll need to chop up all of your vegetables and gather your ingredients before you start cooking.

Cook Time

Cook time for this recipe is about 30 minutes. Once your veggies are prepped, the soup comes together very quickly.

Ingredients

  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 1 red bell pepper, chopped
  • 1 can diced tomatoes, undrained
  • 6 cups low sodium chicken broth
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • Dutch oven or large soup pot
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Wooden spoon

Method

  1. Heat a Dutch oven or large soup pot over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
  2. Add the carrots, celery, zucchini, yellow squash, and red bell pepper to the pot. Stir to combine and cook for 5 minutes, stirring occasionally.
  3. Add the diced tomatoes with their juice, chicken broth, basil, oregano, salt, and pepper to the pot. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes, or until the vegetables are tender.
  4. Remove the soup from the heat and let it cool for a few minutes. Use an immersion blender to puree the soup until smooth, or transfer the soup in batches to a blender and puree until smooth.
  5. Return the soup to the pot and heat over low heat until warmed through. Serve hot.

Notes

This recipe makes about 8 servings. You can store any leftovers in an airtight container in the fridge for up to 5 days. This soup also freezes well, so you can make a big batch and freeze it in individual portions for an easy meal later on.

Nutrition Info

This soup is low in calories and high in fiber, making it a great option for a healthy meal. One serving (about 1 cup) of this soup contains:
  • Calories: 77
  • Protein: 5g
  • Carbohydrates: 13g
  • Fiber: 3g
  • Fat: 1g
  • Sodium: 294mg

Recipes FAQ

Can I use different vegetables?

Yes! This soup is very versatile and you can use whatever vegetables you have on hand. Just be sure to adjust the cooking time as needed for different vegetables.

Can I make this soup vegetarian?

Absolutely! You can use vegetable broth instead of chicken broth to make this soup vegetarian. You can also add some protein to the soup, such as cooked beans or tofu.

Can I freeze this soup?

Yes! This soup freezes well. Just be sure to let it cool completely before transferring it to a freezer-safe container. You can freeze it for up to 3 months.

Recipe Tips

  • Feel free to adjust the seasoning to your liking. Add more or less salt, pepper, or herbs as needed.
  • If you don't have an immersion blender, you can transfer the soup to a regular blender in batches to puree it.
  • You can garnish the soup with some fresh herbs, such as parsley or cilantro, for a pop of color and flavor.

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