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, savory pot of soup that involves no chopping? Some well chosen convenience items make it happen—namely frozen chopped onions and pepper strips, presliced 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

Peppers and onion mix

1½ cup(s), thawed if frozen

Table salt

½ tsp, divided

Chili powder

1 tsp

Garlic powder

1 tsp

Reduced sodium chicken broth

2 cup(s)


2 cup(s), sliced, 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 and 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