Years and years ago, both of my parents were members of Weight Watchers. My mom found a recipe in their membership book for an Easy & Healthy Veggie Soup that they loved, and she shared it with me. My Mom loved to cook this soup, and have it around for a quick lunch or dinner because not only was it delicious. She tweaked the original recipe a bit, but loved that it was extremely low in calories and fat, but high in fiber, to keep them both feeling full while dieting.
For years now I have been making this soup whether I’ve been dieting or not dieting… just because I LOVE IT! It’s very easy to make, ridiculously LOW in calories, and frankly, with the seasonings in it, tastes like a wonderful Italian-flavored soup. It’s wonderful (whether you’re on a diet or not) and DELICIOUS!!!
Just like my Mom did, I have found it to be a hearty soup (filled with carrots, onions, beans, cabbage, and zucchini), that I love to have extra of in my refrigerator, for a quick lunch or dinner meal. The picture (above) is from the time I made this soup for her, when I was home visiting… kind of a “full-circle” kind of thing!
Hope you enjoy making and eating this delicious healthy soup, too!
Recipe slightly adapted from: Weight Watcher membership booklet from years ago.
- Non-stick cooking spray
- 1 cup carrots , sliced thinly
- 1/2 cup brown onion , chopped
- 2 teaspoons minced garlic
- 12 oz. can diced tomatoes
- 3 beef bouillon cubes (can also use beef or vegetable broth)
- 3 cups water
- 1 cup chopped frozen spinach (cooked according to pkg. directions, then drained)
- 1 cup green cabbage , sliced, chopped
- 1/2 cup canned (or frozen) green beans
- 1/2 Tablespoon dried oregano
- 2 teaspoons dried basil
- 1 teaspoon salt
- black pepper (to taste)
- 1 1/2 cups uncooked , thinly sliced zucchini (added during last 10 minutes of cooking)
- Parmesan cheese (optional as garnish, but it really add to the flavor!)
- Spray a soup pot with non-stick spray.
- Cook the carrots and onions in soup pot for 4 minutes on medium-high heat. Add the garlic and cook for additional 45 seconds, stirring constantly, to prevent garlic from burning.
- Add the rest of the ingredients (EXCEPT for the zucchini and Parmesan cheese).. Stir to combine. Bring to a boil, then reduce heat and cook on low for 30 minutes, or until carrots have become tender.
- Add the zucchini and cook an additional 10 minutes (adding the zucchini in toward the end of cooking time prevents the zucchini from getting soggy or falling apart).
- When heated through, ladle soup into serving bowls. Garnish with a few sprinkles of Parmesan cheese.