Health,  Recipes

Garden Vegetable Soup

Garden Vegetable Soup

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This simple garden vegetable soup is a take on the Weight Watchers Zero Point soup ( Now known as WW). Not only does it help to fill you with flavorful, fiber filled vegetables to keep you from being hungry, but it really is a warm delicious meal!

I absolutely love this garden vegetable soup!

If you’re like me, you probably have a lot of veggies hanging out in your refrigerator. Even though I use the tips from our blog post How To Make Your Groceries Stay Fresh Longer And Stop Throwing Away Money, I do still to tend to have some vegetables that seem to not get put into other recipes I have made throughout the week. Well, this garden vegetable soup is perfect for those veggies.

SPANX

Since the beginning of the year, I have been working towards being more present in my life. With that goal, I have also been making conscious choices to eat healthier and drop a few pounds.

This simple garden vegetable soup is really making that goal so much easier. I usually make a double batch in a big soup pot and then separate it out into pint sized canning jars. I have found that the canning jars make it super easy to just grab and go when I am hungry. Canning jars can also hang out in the fridge or in the freezer. Just take it out, take off the top and pop it into the microwave for a few minutes and it’s good to go.

Yoga for Healing

I try to eat a bowl of this before lunch and dinner as it really does fill me up and helps me to eat less of whatever else we may be having.

Let us know what tips y’all have for being more present and mindful when it comes to eating and life in general.

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Print Recipe
Garden Vegetable Soup
This broth based soup is filled with lots of veggies. It is a must in your arsenal of tricks to losing weight or keeping it off. 0 WW points
Course Soup
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Soup
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Spray a large soup pot with olive oil* Add the onion, carrot, celery and cook over low heat, stirring often just until the vegetables are slightly softened.
  2. Add the garlic and cook for about another minute
  3. Add the broth, tomatoes, cabbage, spinach, kale, tomato paste, basil, thyme and salt. Bring to a boil over medium high heat. Lower the heat, cover the pot and simmer gently for approximately 15 to 20 minutes.
  4. Add the zucchini and cook for approximately 8 minutes more, just until softened.
  5. Garnish with parsley and/or basil and serve.
Recipe Notes

This recipe can be made in the slow cooker as well. Just put everything into your slow cooker and cover. Cook on low for 6 - 8 hours, until vegetables are tender. *I use an Olive Oil Sprayer now days. I wasn't happy with all the aerosol propellant gases that come in those canned sprays sold in the stores. If you would like a thicker soup, remove some of the soup and puree in your blender or food processor. Return it to the pot after pureed. This soup is great for using up any leftover, low starch, veggies you may have in your refrigerator. 

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