Asian-Inspired Vegetable Soup

Vegetable Soup
Weight Watchers Recipe
Ratings (940)
1PointsPlus Value
Prep time: 20 min
Cook time: 20 min
Other time: 0 min
Serves: 12
An Asian spin on a Weight Watchers favorite. Double the recipe and freeze it in 1 cup servings for a late afternoon snack or dinner-time starter.
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  •   2 cup(s) uncooked bok choy, chopped   
  •   2 cup(s) uncooked Chinese cabbage, chopped   
  • 3 clove(s) (medium) garlic clove(s), minced   
  • 1/4 cup(s) ginger root, thinly sliced and julienned   
  •   4 small uncooked oyster mushroom(s), chopped   
  •   2 cup(s) uncooked scallion(s), chopped   
  •   1 cup(s) canned water chestnut(s), sliced (8 oz can)   
  •   1/2 cup(s) sweet red pepper(s), thinly sliced   
  • 1/4 tsp crushed red pepper flakes   
  •   6 cup(s) reduced sodium vegetable broth   
  •   2 cup(s) snow peas, stringed   
  • 2 Tbsp low sodium soy sauce   
  • 1/2 cup(s) cilantro, finely chopped   


  • Put bok choy, Chinese cabbage, garlic, ginger root, mushrooms, scallions, water chestnuts, red pepper, red pepper flakes and broth into a large soup pot; stir to combine. Cover and bring to a boil over high heat. Reduce heat to low and simmer, partly covered, for about 10 minutes. Toss in snow peas during the last 3 to 4 minutes of simmering.

  • Stir in soy sauce and cilantro. Yields about 1 cup per serving.


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