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.

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

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.

Print 5 from 5 votes Add to Recipe BoxGo to Recipe Box 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 Cook Time 30 minutes Total Time 45 minutes Servings 8 Author Susan Voisin Ingredients 6 cups fat-free vegetable broth (I used Imagine Un-Chicken broth) 6 cups fat-free vegetable broth (I used Imagine Un-Chicken broth)

2 carrots peeled and diced 2 carrots peeled and diced

1 large onion diced 1 large onion diced

4 teaspoons garlic or four cloves minced garlic 4 teaspoons garlic or four cloves minced garlic

1/2 cabbage chopped 1/2 cabbage chopped

1/2 pound frozen green beans 1/2 pound frozen green beans

2 tablespoons tomato paste 2 tablespoons tomato paste

1 1/2 teaspoons dried basil 1 1/2 teaspoons dried basil

1 1/2 teaspoons dried oregano 1 1/2 teaspoons dried oregano

generous grinding of black pepper generous grinding of black pepper

1 teaspoon salt 1 teaspoon salt

1 large zucchini diced 1 large zucchini diced

1 19-ounce can cannellini beans (2 cups), drained and rinsed (may substitute Great Northern Beans or any white beans) 1 19-ounce can cannellini beans (2 cups), drained and rinsed (may substitute Great Northern Beans or any white beans) 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 0.2g 0% Sodium 448mg 19% Carbohydrates 17g 6% Fiber 5g 21% Protein 4g 8% * Percent Daily Values are based on a 2000 calorie diet. Tried this recipe? Post a photo to Instagram and tag @susanffvk











