A warm, healthy, and budget-friendly soup loaded with colorful veggies — ready in under 30 minutes!
⭐ Ingredients
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1 tbsp olive oil
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1 onion, diced
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2 carrots, sliced
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2 celery stalks, sliced
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3 cloves garlic, minced
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1 zucchini, chopped
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1 cup green beans, chopped
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1 can (14 oz) diced tomatoes
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4 cups vegetable broth
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1 cup cabbage, shredded (optional)
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1 cup corn or peas (optional)
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1 tsp Italian seasoning
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½ tsp paprika
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Salt & pepper to taste
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Fresh parsley for garnish
WW-Friendly: 1–2 points per bowl (without olive oil, use spray)
🍲 Instructions
1️⃣ Sauté the base
Heat olive oil in a large pot. Add onion, carrots, celery, and garlic. Cook for 4–5 minutes until softened.
2️⃣ Add veggies & broth
Add zucchini, green beans, diced tomatoes, cabbage (optional), corn/peas, and all seasonings.
3️⃣ Simmer
Pour in vegetable broth. Bring to a boil, then reduce heat.
Simmer for 15–20 minutes until veggies are tender.
4️⃣ Adjust seasoning
Taste and add more salt, pepper, or herbs as needed.
5️⃣ Serve hot
Top with fresh parsley and enjoy!
Great with whole-grain bread or on its own.
❓ Q/A
Q: Can I add potatoes?
Yes! Add 1–2 diced potatoes and extend cooking time by 5 minutes.
Q: Can I add chicken?
Absolutely — add cooked shredded chicken at the end.
Q: Is it freezer friendly?
Yes, freeze up to 2 months (avoid adding pasta before freezing).
Q: Can I use frozen veggies?
Yes — add directly to the pot, no thawing needed!
