Recipe: Zero Point Vegetable Soup

Photo courtesy of Weight Watchers.

One of the advantages I’ve gleaned since joining Weight Watchers (aside from the weight loss) is that I am spending more time in the kitchen. One might wonder why I consider that as an advantage, and I wouldn’t have considered it an advantage at one point in my life either. These days I am consciously trying to slow down and focus on what is important and, in doing so, I am remembering the satisfication I once received from my time in the kitchen preparing meals for my family and trying out new recipes.

I get a daily email from Hungry Girl and I’ve tried many of the recipes she sends. Last weeks White Lasagne was a big hit with both Gerry and I. One of the staples I have been enjoying a few times a week is a recipe I got at my first Weight Watchers meeting for Garden Vegetable Soup that is worth zero points. I enjoy this soup on many levels: I enjoy the process of making it, I like the fact that I can make a big batch and eat it for two or three nights guilt-free, I like the fact that it is delicious and fills me up at the same time.

If you Google “zero point vegetable soup” you can find many versions of this recipe; even the one I found on the Weight Watchers site is slightly different from the one I have. I have customized the recipe a bit for myself as well and, at the request of my Facebook friends, am sharing my recipe with you today.

Spray a large pot with cooking spray. Sautee one large chopped white onion and 4 or 5 chopped carrots until the onion is nicely carmelized. Pour in two cartons of vegetable broth; I use Pacific organic vegetable broth. Add 1 head of chopped green cabbage, 1 package of baby spinach, 1 6 ounce tin of tomato paste, dried basil, dried oregano, and salt to taste. (I use approximately 2 tsp of basil and 1 1/2 tsp of the oregano.) Reduce heat, cover, and simmer. My recipe says to summer for about 15 minutes but I always leave it longer than that. Typically mine will simmer for an hour while I do other things around the house. Just before you are ready to serve, stir in 1 diced zucchini and simmer for an additional 5 minutes.

That’s it! Easy, easy, and oh-so-delicious!

If you try it, please leave a comment and let me know how you like it!


I’m a writer, reader, and creative. I thought by now I’d have things figured out, but I keep coming up with more questions. I think that’s okay. I’m here most mornings pondering ordinary things and the thin places where faith intersects.
  1. that does sound good…thanks for sharing

  2. Sounds yummy. Will let you know how it turns out.

  3. It’s been a while since I’ve made this. I love it too, and it is filling and guilt free! I’m at the point where I need to do something for my health too! 🙂 Hope you’re both doing well!

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