Photo of Garden Vegetable Soup by WW

Garden Vegetable Soup

Total Time
50 min
20 min
30 min
There’s no bad time to slurp up a bowl of this soup. Loaded with nutritious non-starchy veggies, it clocks in at 0 Personal Points and works well as a lunch, an afternoon snack, or a first course for dinner. Try making a double batch and freezing extra portions to reheat in the days ahead. You’ll definitely want to keep this goodness on hand.


Cooking spray

4 spray(s)

Uncooked carrot(s)

1 cup(s), sliced

Sweet red pepper(s)

1 medium, finely chopped

Uncooked onion(s)

¼ cup(s), chopped

Garlic clove(s)

2 clove(s), large, finely chopped

Fat free chicken broth

3 cup(s), beef broth or vegetable broth

Uncooked savoy cabbage

1 cup(s), shredded, shredded

Canned tomato paste

2 tsp(s)

Dried basil

½ tsp(s)

Dried oregano

¼ tsp(s)

Table salt

¼ tsp(s), or to taste

Fresh spinach

1 cup(s), chopped

Uncooked zucchini

1 cup(s), finely chopped


  1. Coat a medium pot with cooking spray and heat over medium- low. Add the carrot, bell pepper, onion, and garlic and cook until softened, 5 to 10 minutes, stirring occasionally.
  2. Add the stock, cabbage, tomato paste, basil, oregano, and salt and bring to a boil over high heat. Reduce heat and simmer, covered, for about 15 minutes. Stir in the spinach and zucchini and cook until tender, 3 to 4 minutes.
  3. Yields about 1 1/2 cups per serving.


SERVING SIZE (about 1½ cups) 54 Cal, 1 g Total Fat, 0 g Sat Fat, 639 mg Sod, 10 g Total Carb, 5 g Sugar, 0 g Added Sugar, 3 g Fib, 3 g Prot.