Chock full of eight different kinds of vegetables, this hearty Lebanese soup is an excellent appetizer.
- ½ cup green beans
- ½ cup diced carrots
- ½ cup corn kernels
- ½ cup green peas
- ½ cup lima beans
- ½ cup chopped spinach
- 1 potato, diced
- 2 celery stalks, chopped
- 2 tablespoons tomato paste
- 2 tablespoons chopped parsley
- 1 tablespoon salt, plus more to taste
- ¼ tablespoon black pepper, plus more to taste
In a large pot, combine all of the ingredients. Add 3 cups of water and bring to a boil over high heat. Reduce the heat to a simmer and allow soup to cook for 15 minutes. Check seasoning and serve.
Zero Point Weight Watchers Vegetable Soup
Zero Point Weight Watchers Vegetable Soup is one of those recipes that has been around forever. Packed with veggies, this soup is healthy, delicious, and the perfect thing to have around when hunger strikes. It's a favorite Weight Watchers soup along with this Weight Watchers Taco Soup and WW Cabbage Soup.
One of my favorite strategies on WW is to have some frozen zero point soup in the freezer. It saves me when hunger strikes or when I need a quick meal. This zero point vegetable soup is one of my all-time favorites to have in the freezer and it is the best side dish or in between meal snacks. It's filling, super healthy, and with zero points, it's something you can enjoy anytime.
If you have been part of WW for any time, you have heard all about zero point soup. It's been a favorite recipe for years and a go-to for pretty much anyone following Weight Watchers or anyone following a healthy diet. Almost everyone I know has there own version, packed with all their favorite veggies.
My personal version uses a combination of tomatoes and chicken broth to add tons of flavor. I use Italian seasoning to kick up the flavor and then add carrots, celery, onion, garlic, cabbage, green beans, peas, and corn. I also regularly throw in zucchini, cauliflower, broccoli, and some chickpeas or lentils when I want it to be more filling.
With the new myWW plan, this soup is only zero points on the Blue and Purple plans. On the Green plan, it has 2 Smartpoints from the peas and corn. Leave those out for a zero point option.
V8 Chunky Vegetable Beef Soup Recipe
One of my absolute favorite meals is homemade vegetable soup. I like a good hearty rustic soup with huge chunks of vegetables and a tomato base. The kicker to this recipe is that I use V8 juice as the base, a whole jug! The flavor is amazing and rich and delicious. Trust me! I can’t stand drinking V8 by itself, but I could LIVE on this soup!
Update: So I updated the recipe and added a new picture. I tend to not use potatoes anymore, but I do add several other veggies that I have in the freezer and fridge to bulk up this soup and make it healthy. If low carb, use vegetables like zucchini, bell pepper, edamame, cabbage, spinach, etc. Use this soup to use up leftover vegetables! I also keep a ziplock back of leftover carrots and peppers from various recipes that didn’t use up what I had and before they go bad. I add to the bag as necessary in the freezer! I use a lot of those frozen leftover veggies in my soup. I also removed sugar from the recipe as I no longer feel that is necessary. The basil added, and a long and low cook time mellows out any bitterness of the tomatoes. No need to add sugar!
You will need:
1 64oz container of V8 Original Vegetable Juice
4 cups water
1 medium onion diced
1.5-2 lbs stew meat or chuck roast cut into chunks
2-3 Russet Potatoes, chopped
1 bag of frozen Cut Green Beans
1 bag of frozen Kernel Corn
1 bag of frozen sliced carrots
Any additional vegetables you like (Frozen Spinach, Zucchini, Okra, Celery, Cabbage, Edamame, Peas, Kidney Beans, Red Bell Pepper, etc)
1 can of diced tomatoes
2 bay leaves
1Tbls Basil (dried or fresh)
1Tbls garlic powder
1Tbls onion powder
Salt and Pepper
Cook the beef in a large soup pot. I prefer my Lodge Dutch Oven, I’ve had it for 7 years and make all of my soups in it! Drain the beef and add in the garlic and onions and saute until the onions are translucent. Then add in your chopped potatoes. I like my soup rustic, so I leave the peels on. This is totally optional.
Add in the container of V8 juice, water(more or less depending on your pot), tomatoes, basil, bay leaves, onion and garlic powders, salt, and pepper. I cannot stress enough that this is a taste as you go recipe. As the soup cooks, the flavors will meld together. I taste several times knowing, in the beginning, the broth may taste kind of bitter but will be amazing in the end. Let cook for at least 30 minutes.
Add in all of the vegetables you like. I personally do not like okra, but you can add that if you like. I normally add frozen peas, but I didn’t realize I had none on hand, but I did have frozen edamame, so that went in instead! In this batch, I did corn, green beans, carrots, edamame and a can of diced tomatoes. If you add in frozen spinach, which I highly suggest, do it near the end of cooking.
Let simmer for 4 hours. The longer it cooks the better, taste occasionally to make sure seasoning is to your liking.
Eight treasure noodle soup
1. Place the shiitake mushrooms in a heatproof bowl, cover with boiling water and soak for 20 minutes, or until soft. Drain and squeeze out any excess liquid. Discard the woody stems and thinly slice the caps.
2. Bring a large saucepan of water to the boil and cook the noodles for 1 minute, or until cooked through. Drain, then rinse with cold water. Divide evenly into four deep warmed serving bowls.
3. Meanwhile, bring the chicken stock to the boil in a large saucepan over high heat. Reduce the heat to medium and add the soy sauce and rice wine, stirring to combine. Simmer for 2 minutes. Add the chicken and pork. Cook for another 2 minutes, or until the chicken is cooked through and the pork is heated. Add the onion, carrot, snow peas, shiitake mushrooms and half the spring onion. Cook for a further 1 minute, or until the carrot is tender.
4. Divide the vegetables and meat among the serving bowls and ladle on the hot broth. Garnish each bowl with the remaining spring onion.
Basic Homemade Vegetable Soup
The only ingredients you need for a basic homemade vegetable soup are vegetables, water or vegetable broth, and a few spices. This simple template allows you to get creative and add more vegetables, potatoes or whole grains such as quinoa, barley, rice or even rolled oats to add texture and fiber.
If you need it to be gluten-free, be sure to use a homemade gluten-free vegetable broth, or double-check the labels on the store-bought kind. Cook this hearty soup in 30 minutes and serve with Parmesan or vegan cheese on top depending on your dietary restrictions.
These soups make eating your vegetables as easy (and maybe even as delicious) as pie.
Basically an excuse for cheddar lovers everywhere to drink melty cheese.
Manhattan always does it better.
These make everything better.
Potatoes and soup were made for eachother.
A soup so good, it's heartwarming.
This might be the easiest way to eat your veggies.
Potato soup is the coziest kind of soup.
There are so many ways to upgrade this classic soup.
Chicken noodle is overrated.
This noodle soup is seriously dinner-worthy.
Swap out the canned stuff for this light soup, studded with tiny meatballs.
No soup list could be complete without a chicken noodle recipe! This easy slow cooker soup uses zoodles in place of pasta for a super healing meal.
This warm and creamy blended soup made from broccoli and leeks is ready in under 30 minutes!
"COOKING" THE INSTANT SOUPS
Method 1: In the plastic bag. If you use quart freezer bags, they are sturdy and large enough to pour the boiling water directly into the bag. (Ziplocs are BPA-free.) Give it a stir, seal the bag, and let it rest for 9 or 10 minutes. I recommend putting the bag on a plate or bowl to give it a foundation (and also as a safeguard in case your bag springs a leak). Open, stir, and eat. Easy!
Method 2: In a covered bowl. The main advantage of eating directly from the bag is that there is less clean-up. But it's a lot easier to eat soup from a bowl or mug. That's what King-Man prefers. Pictured below is one we found that is an insulated nesting bowl, mug and lid. It is lightweight and made specifically for backpacking. It was cold where he was hiking, so those features help keep the soup warm while the ingredients soaked in the hot water.
Method 3. In microwave-safe soup mugs. These are not for the trail, but are good options if you are making these instant soups at the office or in a dorm or hotel room. You can add the instant ingredients to the mugs along with the water and microwave them until they boil, cover them and let them rest until the ingredients have all softened. Or, boil the water separately and pour it into the mug with the instant ingredients stir and let rest for 9 or 10 minutes. I have used both of the soup mugs linked below both worked well.
Top 10 winter soup recipes
Winter is the season of soup. So, draw the curtains, light the fire and ready the stove for some of our favourite winter vegetable soup recipes.
During the winter, soup is an ideal way to help the whole family boost their health as it’s packed with veggies, easy and budget-friendly to produce. They can be made as quick midweek meals for hurried days or as luxurious dinner party starters that take the hassle out of party prep. Forget about boring tinned soups and prepare for ultimate flavour and comfort that will add some excitement to those drab winter days.
1. Winter minestrone with pesto croûtes
It is easy for soup to leave you hungry, but this wholesome bowl of minestrone will definitely satisfy with its chunky texture, filling beans and tasty croûtes. The subtle pesto flavours are reminiscent of summer and provide a much-needed break from winter colours and flavours.
2. Spiced root vegetable soup
This soup is supercharged with seasonal vegetables, ensuring all the family get their vitamin and mineral requirements. As the vegetables are in season, they could even be grown at home in the cold and rainy months, so this recipe will look after your wallet.
3. Indian Winter Soup
This soup is packed with flavour and spice, so is sure to clear any mid-winter sinuses. This recipe proves that hearty food is far from boring, and with the addition of pearl barley and lentils, this soup certainly packs a punch.
4. Roasted red pepper, sweet potato & smoked paprika soup
This is one of the easiest ever soups – simply roast the veg and blend with the remaining ingredients. Great for busy days when you want a minimum effort, maximum satisfaction meal. Coconut and maple syrup also give this recipe an exotic twist to jazz up a midweek meal.
5. Roasted butternut squash soup
This bright yellow soup adds an explosion of colour to the otherwise dark landscape outside, helping to clear away any winter blues. Though this is a simple recipe, it certainly does not disappoint – the bacon and white wine make it wonderfully luxurious and tasty.
6. Winter vegetable & lentil soup
This soup constitutes four of your five-a-day! It’s high in fibre as well as vitamins and minerals, which is ideal for keeping healthy during the winter and fighting away any colds and bugs. The addition of lentils boosts the protein content in this recipe, ensuring you have enough energy and strength to keep working (or playing) hard throughout the dark winter months. No excuses…
7. Celeriac, hazelnut & truffle soup
Who says soup can’t be fancy? The subtle truffle flavour and pops of roasted hazelnut feel very luxurious and make this recipe an ideal starter for a dinner party or even Christmas dinner. Though it sounds complicated, this soup could not be easier, making it a stress-free course for busy cooking days.
8. Hearty winter veg soup
Swede, carrots and beans make this soup thick and filling without breaking the bank. This recipe has no exotic or expensive ingredients, so can be a staple meal every week without trouble, and will keep everybody full. What’s not to love?
9. Chicken noodle soup
This recipe mirrors the classic Chinese soup with its use of ginger, chicken and sweetcorn, and gives oriental inspiration to your mid-winter meals. As a low-fat, low-calorie, high-protein meal, this lighter soup can provide some relief from excess yuletide feasting.
10. All-in-one chunky winter broth
Taking just 20 minutes from start to finish, simplicity and ease is the name of the game with this recipe. This can be whipped up on even the most hectic of days, ensuring everyone is well-fed this winter. Consisting of only vegetables and pesto, this recipe is suitable for the humblest of budgets and is ideal for feeding a crowd (helpful when the in-laws spring a visit!). Better still, this soup is low calorie, meaning a second (or third) bowl can be consumed without guilt.
8-Can Chicken Taco Soup
Nothing is better than having a recipe that basically cooks itself, right? That’s basically what this 8-can chicken soup is like. If it weren’t clear from the name, the crux of this soup is comprised of eight different cans of assorted ingredients. Beans, corn, tomatoes, chicken and green chiles are some of the many things tucked away into this soup, but our favorite part, apart from the flavor and how filling it is, is the fact that it can be made in as long as it takes you to bring it to a boil. We’re talking under 20 minutes – victory!
That’s right, pour all your ingredients into your stock pot and then bring it all to a boil. We used only one can of chicken broth, since we like ours to be pretty thick, but you can add another you if want a slightly soup-ier quality. While you could stick with your eight, base ingredients, plus your taco seasoning, we think that bolder is better, so we amped up the flavor by adding more cumin and chili powder, along with garlic and onion powder to round things out. Are they totally necessary given all the flavor from the other ingredients? No. Do they take the recipe from good to great? Absolutely.
Is there anyone you know that wouldn’t benefit from a filling, healthy, 20-minute meal? No, probably not. If you want to use freshly diced chicken breast in here and have it cook while the soup boils, that’s fine too, but we’ve found we love just how easy our version is and can’t get enough of it. No stress, no hassle, and everybody gets to come together at the table and enjoy a meal together. Now that’s a recipe we can get behind.