This easy vegetable soup is full of the goodness of carrots, green beans, cabbage, zucchini, and white beans.
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.
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.
Garden Vegetable and Bean Soup
- 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)
- 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.
Nutritional info is approximate.