You know those nights when you stare into the fridge and think, What on earth can I throw together? Well, apparently, people in the 1970s were doing the exact same thing!
That’s when Weight Watchers introduced “Inspiration Soup”—a simple mix of whatever veggies were on hand. Over time, this humble creation transformed into today’s WW Veggie Soup—flavorful, modern, and zero points! Who knew that a dish born out of necessity would stick around and still save us from the dinner struggle?
Shocking Science Behind This Soup
Here’s a fun twist… this soup doesn’t just fill your belly; it can actually calm your nerves. Yep, researchers found that all those vitamin C-packed veggies help fight stress. Imagine, every spoonful is like telling your body, Relax, you’ve got this! Who needs expensive stress remedies when you’ve got a pot of this warm, comforting soup simmering on the stove?
Fun Fact to Make You Smile
Here’s a funny thought—soup was basically the first “clear out the fridge” hack, except back then, they didn’t have fridges! They threw everything into a pot and hoped for the best. Fast forward, and here we are carefully measuring zucchini like it’s a science experiment. Oh, and my husband? He swears this soup balances out his snack cravings. Nice try, but let’s not give it too much credit!
Table of Contents
Look at the Recipe (Key Highlights) |
Ingredients for WW Veggie Soup |
How to Make This WW Veggie Soup |
Storage & Serving Suggestions |
Tips & FAQs |
Health Benefits of WW Veggie Soup |
Look at the Recipe (Key Highlights)
Here’s why this WW Veggie Soup deserves a spot in your kitchen—and your heart:
- Zero Points, Zero Stress!
This soup is a Weight Watchers dream come true. It’s zero points on most plans, so you can slurp away guilt-free. - Packed with Veggie Goodness!
Loaded with fresh zucchini, bell peppers, onions, and a burst of herbs, every bite is a nutrient-packed hug for your body. - Budget-Friendly Superstar!
With pantry staples and everyday veggies, this recipe is as easy on your wallet as it is on your waistline. - Quick and Fuss-Free!
You can whip this up in just 25 minutes. No fancy gadgets or complicated steps required. - Customizable and Versatile!
Love heat? Add some jalapeños. Want protein? Toss in shredded chicken or turkey sausage. You do you! - Freezer’s Best Friend!
Make a big batch and freeze portions for busy days when you need a quick, healthy meal. - Perfect All Year Round!
Whether it’s chilly or sunny outside, this soup is comfort in a bowl—light enough for summer, cozy enough for winter.
So, what are you waiting for? Grab your veggies and let’s get cooking! 🌟
Ingredients Needed

- Onion
- Red bell pepper
- Green bell pepper
- Garlic
- Mexican chili powder
- Ground cumin
- Zucchini
- Canned diced tomatoes (no sugar added)
- Chicken stock cube (gluten-free, low-carb)
- Fresh cilantro
- Avocado oil or olive oil
- Water
- Salt and black pepper
How to Make WW Veggie Soup
Sauté the aromatics: Start by cooking the onions and bell peppers in avocado oil until softened. Add garlic, chili powder, and cumin to enhance the flavors.
Simmer the soup: Add zucchini, tomatoes, stock cube, and water. Bring to a boil, then reduce heat and simmer until the zucchini is tender.
Finish with freshness: Stir in fresh cilantro and adjust the seasoning with salt and pepper.
Serve and garnish: Garnish with extra cilantro and enjoy hot.

Storage & Serving Suggestions
Storage Tips
Keep your WW Veggie Soup fresh and ready to enjoy with these simple storage tips…
- Cool It Down First: Let the soup come to room temperature before storing. No one wants a steamy, soggy mess in the fridge!
- Fridge-Friendly: Store in an airtight container in the fridge for up to 4 days. It tastes even better the next day, trust me!
- Freezer Love: Got leftovers? Portion the soup into freezer-safe containers or zip-top bags (lay flat for easy stacking). It’ll stay fresh for up to 3 months.
- Reheating Made Easy: Warm it up on the stove or in the microwave—just add a splash of water if it’s thickened up too much.
Serving Tips
Take your soup game up a notch with these serving ideas…
- Top It Off: Sprinkle with extra fresh cilantro, a dollop of Greek yogurt, or a handful of shredded cheese for added flair.
- Add a Protein Boost: Toss in cooked shredded chicken, ground turkey, or even some turkey sausage to make it a complete meal.
- Pair It Right: Serve alongside a light salad, low-carb crackers, or a slice of toasted keto bread for a satisfying combo.
- Spice It Up: Craving heat? Add a splash of hot sauce or a few slices of jalapeño for a fiery kick.
- Squeeze of Citrus: Brighten up the flavors with a wedge of lime or lemon right before serving.
These tips will take your WW Veggie Soup from simple to simply unforgettable. 🌟
Tips & FAQs
Is condensed veggie beef soup thick?
Yes, condensed vegetable beef soup is typically thick because it’s concentrated. Most brands recommend diluting it with an equal part of water or broth to reach the desired consistency. If you prefer it thicker, you can reduce the liquid or add a thickener like cornstarch or flour.
How long is veggie soup good for in the fridge?
Veggie soup can last in the refrigerator for 3 to 4 days if stored properly. Make sure to let it cool to room temperature before transferring it to an airtight container. Keeping it sealed tightly helps maintain freshness and prevent bacteria growth.
How long does veggie soup last in general?
When stored in the fridge, veggie soup stays fresh for up to 4 days. If frozen, it can last for 2 to 3 months. Always check for any unusual odor or texture changes before consuming.
How long to roast veggies for tomato soup?
For tomato soup, roast your vegetables at 450°F (232°C) for about 30 to 40 minutes. This enhances their natural sweetness and adds a smoky depth of flavor. Tomatoes, onions, and garlic are commonly roasted for this type of soup.
How long to boil veggies for soup?
Boiling times depend on the type of vegetable:
- Tender veggies (e.g., green beans, broccoli): 3 to 5 minutes
- Starchy veggies (e.g., potatoes, turnips): 10 to 15 minutes
- Root veggies (e.g., carrots, beets): 20 to 30 minutes
Keep an eye on them to avoid overcooking and maintain the perfect texture.
How to make chicken vegetable soup?
Making chicken vegetable soup is simple and rewarding:
- Sauté: Cook onions, carrots, and celery in olive oil until softened.
- Add broth: Pour in chicken stock and bring to a boil.
- Simmer: Add diced potatoes and shredded cooked chicken, simmering until the potatoes are tender.
- Finish: Stir in peas and corn, seasoning with salt and pepper to taste.
This results in a hearty, comforting soup ideal for any day!
Can I freeze veggie soup?
Yes! Veggie soup freezes wonderfully. Let it cool completely, portion it into freezer-safe containers, and freeze for up to 3 months. When ready to eat, defrost overnight in the fridge and reheat on the stove or in the microwave.
Health Benefits of WW Veggie Soup
Fits Seamlessly into WW Plan
This soup is a perfect example of Weight Watchers friendly soup ideas. By combining zero-point vegetables, you’re left with a dish that’s filling and guilt-free.
Packed with Nutrients
Each ingredient brings its own set of health benefits. Onions and garlic are natural immune boosters, while bell peppers and zucchini are rich in vitamins and antioxidants.
Low-Calorie Goodness
With no added sugar or starchy fillers, this soup remains light yet satisfying. A great option for those who want a healthy vegetable soup for Weight Watchers without compromising on flavor.
I’d love to hear how you make it your own! Leave a comment below and let me know how it turned out, or share a photo of your dish on social media and tag me. Don’t forget to share this recipe with friends and family who are looking for the ultimate WW Veggie Soup—they’ll thank you for it! 🥚✨

Comforting WW Veggie Soup – Easy, Zero Points & Healthy
Description
This WW Veggie Soup is a delicious, low-calorie, zero-point soup packed with fresh veggies. Perfect for Weight Watchers and meal prep!
Ingredients
Fresh and Flavorful Base
Flavor Boosters
Liquid and Essentials
Instructions
1. Sauté the Aromatics
-
Heat a large saucepan over medium heat and spray with olive oil. Sauté onions, red bell pepper, and yellow bell pepper for 6-7 minutes until softened. Add garlic, chili powder, and cumin. Cook for 1 more minute, letting the spices bloom.
2. Simmer the Soup
-
Add chopped zucchini, canned tomatoes, crumbled chicken stock cube, and water. Bring the mixture to a boil, then reduce heat and let it simmer for 8-10 minutes, or until the zucchini is tender.
3. Finish with Freshness
-
Stir in the chopped cilantro, and season with salt and pepper to taste. Garnish with extra cilantro before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 80kcal
- % Daily Value *
- Total Fat 4g7%
- Total Carbohydrate 6g2%
- Dietary Fiber 2g8%
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
When I first made this WW Veggie Soup, I wasn’t sure how it would go over with my family. My husband, who loves his hearty, meat-filled soups, took one bite and said, "This is surprisingly good... and it’s healthy?" Win! As for my kids, they were a little skeptical of the zucchini (aren’t they always?), but the bright colors and bold flavors won them over. Even my picky eater asked for seconds! It’s now a regular on our dinner table—a soup that’s comforting, flavorful, and guilt-free. Trust me, your family will love it too! 😊