WW 0-point veggie soup

A Tasty And low-point Veggie Soup

Looking for a light yet satisfying meal that’s packed with veggies and flavor? This Weight Watchers Vegetable Soup is the perfect balance of comfort food and healthy eating. It’s full of fresh vegetables, simmered in a fat-free chicken broth, making it both hearty and low in points. Whether you’re meal-prepping or just need a cozy weeknight dinner, this soup is a winner!

Introduction

We all have those days when we crave something warm, comforting, and filling but still want to keep things healthy. That’s where this WW 0-point veggie soup comes to the rescue. Packed with vibrant vegetables like cabbage, Brussels sprouts, and bell peppers, this soup is hearty, nutritious, and totally satisfying without adding any points to your daily count.

What I love about this recipe is its simplicity—just toss in a bunch of veggies, let them simmer, and in no time, you’ve got a healthy veggie soup that you can enjoy guilt-free. It’s ideal for meal prepping, so you can always have something light and flavorful ready in the fridge or freezer.

Plus, the fact that it’s a zero-point soup means you can enjoy as much as you want! Whether you need a snack between meals or a light dinner, this recipe fits perfectly into your WW plan. And with such wholesome ingredients, it’s not just about losing weight—it’s about nourishing your body with the good stuff.

Table Of Content

Look at the Recipe(key highlights)

This soup is a lifesaver when you're trying to eat healthy without sacrificing flavor. The fat-free chicken broth combined with fresh vegetables like Brussels sprouts and cabbage makes it filling, but still light. It’s naturally low in calories and WW points, so you can enjoy a generous bowl without any guilt.

Alright, let’s be real—there are days when you just want something filling, comforting, and guilt-free. That’s exactly why I love this 0-point veggie soup. It’s the kind of dish that makes you feel good about yourself while also tasting like you put in way more effort than you actually did. It’s like a warm hug in a bowl that doesn’t mess with your daily WW points. And trust me, there are days when that’s all I need!

Why I make it over and over:

1. It’s zero points! That means I can have a big bowl for lunch, grab a cup as a snack between meals, and still stay completely on track with my WW goals. I don’t have to think twice.
2. It’s cozy and comforting. Even though it's super healthy, it’s still that kind of meal that warms you up and makes you feel like you’re doing something good for your body. On a cold day, this soup is basically my best friend.
3. It’s family-friendly. My kids don’t even realize how many veggies they’re eating. Seriously, they see all the colors and think it’s fun food—and I’m just happy knowing it’s healthy for them.
4. Meal prep hero: When I have a busy week ahead, this soup is my secret weapon. I make a big pot, throw half in the freezer, and have instant lunches for the days when I just can’t even.

This recipe has saved me more times than I can count. It’s for those days when you need something quick, healthy, and totally guilt-free. Plus, it keeps me feeling full and happy without eating into my precious points. Perfect for days when you need a little bit of balance.

Ingredients Needed

Here’s what you’ll need for this healthy, zero-point soup:

• Fat-free chicken broth (or vegetable broth for a vegetarian version)
• Red bell pepper, diced
• Brussels sprouts, trimmed and halved
• Peas (fresh or frozen)
• Broccoli florets
• White cabbage, finely chopped
• Carrots, diced
• White onion, finely chopped
• Garlic, minced
• Bay leaf
• Oregano (dried)
• Salt and pepper, to taste
• Fresh parsley (optional, for garnish)

How to Make Our WW 0-point veggie soup

This Weight Watchers veggie soup recipe is super easy to make and doesn’t take long to prepare. Let’s break it down step-by-step:

Step 1: Sauté Your Base

In a large pot, heat a splash of fat-free broth over medium heat (since we’re keeping it zero points, no oil here!). Add the finely chopped onion and minced garlic. Let them sauté for about 5 minutes until they’re soft and fragrant.

Step 2: Add the Veggies

Next, toss in your diced red bell pepper, halved Brussels sprouts, peas, broccoli florets, and diced carrots. Stir them together, letting the veggies cook for about 5 minutes until they start to soften.

Step 3: Add the Cabbage

Now, add the finely chopped cabbage into the pot. Cabbage adds a nice bulk to the soup, making it extra filling without adding many calories. Let everything cook together for another 2-3 minutes.

Step 4: Pour in the Broth

Once the veggies have started to soften, pour in your fat-free chicken or vegetable broth. Add the bay leaf, oregano, and a little salt and pepper to taste. Bring the soup to a boil, then lower the heat and let it simmer for about 20-30 minutes until all the vegetables are tender and the flavors have come together.

Step 5: Serve and Enjoy!

Once your soup is done simmering, remove the bay leaf. Serve it hot, garnished with fresh parsley if you like. This healthy veggie soup is delicious on its own, but feel free to pair it with a slice of whole-grain bread or a light salad if you want something extra.

Storage & Serving Suggestions

One of the best things about this low-calorie veggie soup is how well it stores. You can easily make a big pot and enjoy it throughout the week.

Storing in the Fridge:

Let the soup cool completely before transferring it to an airtight container. You can store it in the fridge for up to 4-5 days. Simply reheat on the stove or microwave when you’re ready to enjoy another bowl.

Freezing for Later:

This soup freezes beautifully! Pour it into freezer-safe containers or zip-top bags (lay them flat for easier storage). It’ll keep in the freezer for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge, then reheat on the stove or microwave.

Serving Suggestions:

• Pair this soup with a slice of whole-grain bread or a simple green salad.
• Add shredded chicken or turkey breast for extra protein (still zero points!).
• Sprinkle with a bit of Parmesan cheese or crushed red pepper flakes for extra flavor (just be mindful of points if adding extras)

Tips & FAQs

Can I make this soup vegetarian or vegan?
Absolutely! Just swap the chicken broth for vegetable broth, and you’ve got a completely plant-based version. It’s still zero points and just as delicious.

Can I add more vegetables?
Definitely! This soup is super versatile. You can throw in whatever non-starchy veggies you have on hand. Zucchini, spinach, green beans—anything goes. The more veggies, the merrier!

What if I want more flavor?
If you like bold flavors, you can always add more herbs or spices. A dash of smoked paprika or Italian seasoning can take the taste up a notch. For a little heat, try adding a splash of hot sauce or red pepper flakes.

Can I add some protein?
For sure! If you want to make the soup more filling, feel free to toss in some shredded chicken or turkey breast, both of which are zero points on WW. You can also add beans, like cannellini or black beans, to keep it plant-based while still getting some protein in.

Can I make this in a slow cooker?
Yes! You can easily throw all the ingredients into a slow cooker and cook on low for about 4-6 hours. It’s a great way to let the flavors develop without any extra work.