Photo of No-chop veggie tomato soup by WW

No-chop veggie tomato soup

Points® value
Total Time
35 min
10 min
25 min
A rich, savoury pot of soup that involves no chopping? Some well chosen convenience items make it happen—namely frozen chopped onions and pepper strips, pre-sliced mushrooms, and canned crushed tomatoes. We like the richness of chicken stock, but you can swap it out for vegetable stock if you’d prefer a vegetarian soup.


Olive oil

2 tsp(s)

Frozen pepper strips

1 cup(s), thawed

Frozen chopped onions

½ cup(s), thawed

Table salt

½ tsp(s), divided

Chili powder

1 tsp(s)

Garlic powder

1 tsp(s)

Store-bought chicken stock

2 cup(s)


2 cup(s), sliced

Canned crushed tomatoes in tomato puree

28 oz

Canned black beans

15 oz, rinsed and drained

Baby spinach

2 cup(s)


  1. In a large saucepan or Dutch oven, heat the oil over medium. Add the pepper strips, onions, and ¼ tsp salt; cook until tender, 6 to 8 minutes, stirring frequently. Add the chili powder and garlic powder; cook 1 minute, stirring constantly.
  2. To the pot, add the chicken stock, mushrooms, and tomatoes. Bring to a boil over high heat. Reduce the heat to keep the soup at a simmer. Stir in the beans and simmer 15 minutes. Stir in the spinach until it wilts. Season with the remaining ¼ tsp salt.
  3. Serving size: about 1 cup