Hearty, filling, freezer-friendly — and endless portions of fiber-packed goodness!
Makes: ~30 portions
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: ~1 hour
WW Points: 0 (all plans)
✅ Ingredients
- Carrots, chopped
- Parsnip, chopped
- Zucchini, chopped
- Golden beets, chopped
- Tri-color coleslaw mix (cabbage, carrots, etc.)
- Onions, diced
- Green beans, trimmed
- Celery, chopped
- Cauliflower florets
- 1 jalapeño, minced (optional for heat)
- 1 can tomatoes (diced or crushed)
- 1 packet onion soup mix
- 6–8 cups vegetable broth (or more as needed)
- Salt, pepper & favorite seasonings to taste (thyme, oregano, garlic powder, smoked paprika all work well)
👩🍳 Instructions
- Prep veggies: Chop everything into bite-sized pieces.
- Sauté base (optional): In a large stockpot, sauté onions, celery, and jalapeño in a little cooking spray until fragrant.
- Add remaining ingredients: Stir in all veggies, broth, canned tomatoes, and onion soup mix.
- Simmer: Bring to a boil, then reduce to a simmer for 30–45 minutes, until veggies are tender.
- Season: Taste and adjust with salt, pepper, or extra herbs.
- Cool & portion: Let soup cool, then divide into freezer-safe containers (about 1–2 cups each).
💡 Tips
- Add spinach or kale at the end for extra greens.
- Spice it up with chili flakes, cumin, or smoked paprika.
- Blend half the soup for a creamy texture (still zero points!).
- Freezes beautifully — just thaw in the fridge overnight or heat gently from frozen.
🌟 Why You’ll Love It
✔ Zero points = guilt-free anytime meal
✔ Fiber keeps you full
✔ Makes a huge batch (30 portions!)
✔ Freezer-friendly for instant grab-and-go lunches or dinners
