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Garden Vegetable and Bean Soup

February 3, 2006 By Susan Voisin 22 Comments
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This easy vegetable soup is full of the goodness of carrots, green beans, cabbage, zucchini, and white beans.

Weight Watchers Garden Vegetable and Bean Soup

I tend to find a recipe I like and stick with it, so I’ve fallen into a vegetable soup rut lately. I’ve been making the same Bean and Vegetable Soup for a long time–it’s easy and we all like it–but sometimes I have to remind myself that there are other options out there, and some of them might be great.

So when I saw the Weight Watchers Zero Points Garden Vegetable Soup over at Alanna Kellogg’s incredible blog, A Veggie Venture, I thought that this might be the time to expand my horizons and try a new vegetable soup. It didn’t hurt that Alanna had marked it as a favorite recipe and named it as the best soup on her blog for January. Or that it’s filled with fresh veggies and nutrient-rich cabbage.

I decided to give it a try, with one little addition: I added a can of cannellini beans to turn this soup into a one-pot meal. I also increased the seasoning slightly because of the increased volume of the beans, but otherwise, this soup is exactly as Alanna posted it.

Simple though it seems, this soup was wonderful. And–attention parents–it is kid-friendly! When I asked how she liked it, E. was so busy spooning it into her mouth that all she could do was give me a thumbs-up signal. She asked for a second bowl, and she has leftovers in her thermos for lunch today.

Even with my addition of beans, Weight Watchers members and people following Eat to Live or the McDougall Program can enjoy this without guilt.

Garden Vegetable and Bean Soup

On February 17, 2018, I made this soup again and added the photo at the top of the page. On Weight Watchers’ current “Freestyle” program, plain beans and vegetables (no fat or sugar added) are all zero “smart points.” This recipe clocks in at 1 point because of the Imagine No-Chicken broth and the tomato paste.

One thing that I feel compelled to point out is that the type of broth you use is the most important factor in the flavor of this soup. I have made it with broth (bouillon, actually) that I don’t really like, and the results were not good. In my opinion, it would be better to make it with water than with broth you wouldn’t want to drink warm from a cup. If you do make it with water, try adding garlic powder and granulated onion to taste.

Weight Watchers Garden Vegetable and Bean Soup
5 from 5 votes
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Garden Vegetable and Bean Soup

Feel free to add as many vegetables as you like to this easy one-pot-meal soup.
Prep Time 15 minutes minutes
Cook Time 30 minutes minutes
Total Time 45 minutes minutes
Servings 8
Author Susan Voisin

Ingredients

  • 6 cups fat-free vegetable broth (I used Imagine Un-Chicken broth)
  • 2 carrots peeled and diced
  • 1 large onion diced
  • 4 teaspoons garlic or four cloves minced garlic
  • 1/2 cabbage chopped
  • 1/2 pound frozen green beans
  • 2 tablespoons tomato paste
  • 1 1/2 teaspoons dried basil
  • 1 1/2 teaspoons dried oregano
  • generous grinding of black pepper
  • 1 teaspoon salt
  • 1 large zucchini diced
  • 1 19-ounce can cannellini beans (2 cups), drained and rinsed (may substitute Great Northern Beans or any white beans)
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Instructions

  • Sauté the carrots, onion and garlic in a large non-stick pot for about 5 minutes. Add all the remaining ingredients EXCEPT the zucchini and cannellini beans and bring to a boil. Cover, reduce the heat to medium and simmer for about 15 minutes or until the beans are tender.
  • Add the zucchini and cannellini and cook until the zucchini are tender.

Notes

The amount of sodium and fat will depend on the type of vegetable broth used. I recommend Imagine No-Chicken for this recipe.
Made with water instead of broth, this soup is zero points on Weight Watchers Freestyle program. Using Imagine No-Chicken broth makes it 1 point.
Nutrition Facts
Garden Vegetable and Bean Soup
Amount Per Serving (1 serving)
Calories 86 Calories from Fat 2
% Daily Value*
Fat 0.2g0%
Sodium 448mg19%
Carbohydrates 17g6%
Fiber 5g21%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is approximate.

Have you made this recipe?Mention @SusanFFVK and tag #fatfreevegankitchen in your photos on Instagram.
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Filed Under: One Pot Meals, Soups, Vegan Weight Watchers Recipes with Zero Points Tagged With: Eat-to-Live, Gluten-free, Ridiculously Easy Thirty Minute Vegan Recipes, Under 200, Weight Watchers Points

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Reader Interactions

Comments

  1. ~M

    December 28, 2009 at 8:29 am

    Do you think this would freeze OK? Thanks!

    Reply
  2. SusanV

    December 28, 2009 at 10:09 am

    ~M, I think it would freeze just fine. Hope you enjoy it!

    Reply
  3. Dana S

    October 5, 2010 at 5:30 am

    As soon as this was posted, I scanned the ingredients and saw that I was only missing cabbage. So I ran to the store and got a coleslaw mix. I made this last night for dinner and it was super easy and super yummy. My 5 yr old even loved it. We are not vegan, but have to cook dairy and egg free for our DD – so my husband’s comment was – “it is good, but it could use some meat.” hee hee. Next time, I’ll probably add some shredded chicken, but this is definately a keeper! The only changes I made were I used a frozen mirepoix mix (chopped onion, carrot and celery) and chicken broth instead of veg broth. Thanks for posting this – it made a wonderful dinner on a cool evening in October. 🙂

    Reply
  4. Pat Goodeill

    October 5, 2010 at 6:45 am

    This recipe also follows the “RAVE DIET” by Mike Anderson if you leave out the oil and use vegetable broth or wine to sauté . I’m always looking for new soup and stew recipes, so will definitly try this one. Thank you!

    Reply
  5. Helen Packard

    October 7, 2010 at 9:16 pm

    This was really yummy! I didn’t have any tomato paste on hand, so I added 1/2 cup of my homemade canned tomato sauce – it gave it a nice flavour!

    Reply
  6. Mary Y.

    November 19, 2010 at 11:55 pm

    This was so delicious. We always have these ingredients on hand, so I’ll be making this again. =)

    Reply
  7. Anita

    April 7, 2011 at 3:41 pm

    Can we just use water instead of veg broth. I do not like the amount
    of sodium that is used in the broth.

    Reply
    • SusanV

      April 7, 2011 at 4:35 pm

      That would be fine. You can also use homemade broth or salt-free bouillon.

      Reply
  8. Dianne Eason

    April 25, 2011 at 1:02 pm

    Hi Susan,

    The soup sounds delicious! Right this minute, I’m making a (dried) black bean soup with kale, carrots, summer squash and onion, seasoned with basil (from last summer’s garden), salt and pepper, garlic, tomato paste and a cumin seasoning cube.

    I’ll try yours next time. Thanks for sharing!

    Reply
  9. Linda

    October 22, 2012 at 11:53 am

    Hi Susan,

    I feel silly asking this, but is 1 serving a 1-cup serving?

    Thanks for such a wonderful web site!

    ~Linda

    Reply
    • Susan Voisin

      October 22, 2012 at 12:51 pm

      No, one serving will be 1/8 of the whole amount. The serving size will depend on how much liquid evaporates, but it will probably be more than a cup.

      Reply
  10. Judy Thomopson

    January 29, 2013 at 12:36 pm

    I love your recipies… thanks for sharing!

    Reply
  11. Donna

    April 11, 2013 at 4:28 pm

    Wonder if I could make this with my frozen zukes??

    Reply
  12. Lynn

    March 27, 2014 at 7:27 pm

    This is the best soup ever and I have to make it at least 2X a week or else my husband starts asking for it. In fact, I had some people over tonight for an impromptu dinner and they went on and on about it. I add a few handfuls of elbow macaroni to bulk it up even more. Thanks for a great “go to” and easy meal.

    Reply
  13. Mimi

    February 4, 2015 at 8:07 am

    Hi Susan, even with the addition of beans is the soup still zero pts for Weight Watchers?
    Thanks!

    Reply
    • Susan Voisin

      February 4, 2015 at 9:22 am

      Weight Watchers has changed their point system so much that I just don’t know. Do they even use points anymore?

      Reply
      • MiMi McGee

        February 6, 2015 at 8:44 am

        Yes, they are still using points. I offer a vegan meal service (mcdougall style) from our local health club where WW has a big chapter. The participants would like me to put the points on my meals, which I tried for a while but with the starches, they often come out high and the participants avoid them. I thought if I included some low or 0 pts items from time to time I could entice them and make them happy so this soup really looked interesting to me. Thanks!!

        Reply
  14. George Elliott

    November 29, 2015 at 2:23 pm

    Wow. This looks more like a main course meal than an appetizer. Thanks for the recipe Susan.

    Reply
  15. Jill

    November 29, 2015 at 2:57 pm

    I love this soup! I’ve been making the WW ZP soup for years and found this recipe a few years ago and have made it many times. It’s also an easy dinner to serve when people come over, served with a nice salad and bread. A nice twist (if you have time) is to roast the garlic, onions, carrots, and zucchini before adding to the soup for more robust flavor. And instead of Italian you can add Mexican seasonings and black or pinto beans with corn. It’s all good!

    Reply
  16. kim

    February 18, 2018 at 11:04 am

    my guru comes through once more! I have joined the WFPB ( whole food plant based ) movement, but I come back to you foten! Love your food, Susan!

    Reply
  17. Christina

    February 28, 2018 at 3:53 pm

    I would love it if you could post serving sizes and freestyle points on all your recipes! They’re all so good and supportive of health!

    Reply

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Susan VoisinI'm Susan Voisin, and I love creating delicious whole foods plant-based dishes with no added oil. Be sure to follow me on Facebook and Instagram.
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