In the world of Weight Watchers, this 0 Points soup has reached celebrity status. It’s yummy, easy to make, and has ZERO POINTS!!!

As a Weight Watchers member, this soup has been a staple for me. I find it best to make a large batch on the weekend, and then divide into 1 1/2 cup portions (these little plastic Ziploc containers work great for this), and store them in my fridge or freezer.

This way, when I’m busy during the week, I can just whip out one of these babies at a moment’s notice!

laaloosh fb logo

Weight Watchers 0 Point Vegetable Soup Recipe

A simple and classic vegetable soup that is not only healthy and delicious, but a reliable recipe for helping you stay on track. This popular soup has become a beloved favorite of Weight Watchers members over the years.
No ratings yet
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Soup
Cuisine American
Servings 4 servings
Calories 52 kcal


  • 2/3 cup sliced carrots
  • 1/2 cup diced onions
  • 2 garlic cloves minced
  • 4 cups fat-free vegetable broth
  • 1 1/2 cups diced green cabbage
  • 1/2 cup green beans
  • 1 tbsp. tomato paste
  • 1/2 tsp. dried basil
  • 1/4 tsp. dried oregano
  • 1/4 tsp. salt
  • 1/2 cup diced zucchini


  • In a large saucepan sprayed with nonstick cooking spray, sauté carrots, onions, and garlic over low heat for about 5 minutes.
  • Add broth, cabbage, green beans, tomato paste, basil, oregano and salt, and bring to a boil.
  • Lower the heat, cover, and simmer for around 15 minutes or until beans are tender.
  • Lastly, stir in the zucchini and continue to heat soup for 3-4 minutes.


Entire recipe makes 4 servings
Serving size is about 1 1/2 cups
Each serving = 0 Points*
*based only on ingredients that have an SP Freestyle value


Calories: 52 kcalCarbohydrates: 12.5 gProtein: 1.4 gFat: 0.1 gSaturated Fat: 0 gCholesterol: 0 mgSodium: 502 mgPotassium: 238 mgFiber: 2.3 gSugar: 4.3 gCalcium: 30 mgIron: 0.5 mg


  1. This soup is so good, that even my kids gobble it up, so I always have to make a double recipe if I want any.

  2. How many of the new SmartPoints does this soup have? By my calculations, it has 3, but I’ve seen sources that say 1. Can you help me please?

  3. I am looking for a VERY old WW vegetable soup that has carrot juice and either V-8 or Tomato Juice as the base.

    • Judy, did you ever find the old original recipe. It did not have cabbage in it…and I remember pureeing someof the liquid and veggies to get a thicker soup. Please let me know if you find it and
      I’ll do the same for you!

      • Donna,
        I’m looking for the same soup recipe! Have you had any luck locating the recipe? Please share if you have.
        Thank you,

        • Rhonda Jahns

          I am looking for it too? Did you happen to find it? Please let me know and send to me if you have it

          • Lauren Toevs

            I am also looking for the original soup recipe that my Mother use to make. Tomato juice was the base with a tomato juice can of water, then.vegetables and spices. This was in the 1950’s. if anyone has it, please share.

      • yes!! yes!! I am so anxious to see if anyone has that original recipe that had you blend 1/3 of the soup which made it so creamy…not sure if this is that recipe…. guess I can always try it ! anyone find that old one yet?

    • Using V8 will add a significant amount of sodium to this recipe; even if you use low-sodium version. May I suggest using low-sodium stewed tomatoes?

      (I use to work for WW and am still in the nutrition field and an advocate for low sodium everything!) Best wishes!

  4. I make this soup in a huge pot, which gets me about 10 big bowls of soup. (I use almost a whole head of cabbage, which is going to make way more soup than this recipe lists.) I add one lean sweet italian sausage in the pot and cook it first before adding anything else for a delicious flavor. The sausage is just 4 points. I omit the tomato paste, and just use the fat free, organic beef broth. I also add crushed red pepper flakes, fresh garlic and black pepper, which are all 0 points. Since the soup is listed on as zero points, I just count this as one point for every two bowls of soup I eat. Its very satisfying.

  5. What is a serving size? 1 cup?

    Thanks for the great blog.

  6. I calculated this soup in my Recipe Builder and it is 1 point for 4-5 servings per recipe. I think this is an outdated PointsPlus recipe, and it should be taken into account that you should always enter found recipes in your Recipe Builder. ONE point per serving!

    • Since ther is exactly 0 science to the weight Watchers points system it rwally does not matter if it is 1 point or 0 points. This is a flaverfulfood that assists in not over consuming calories. Thata what the points system is ultimatly for.

  7. what is the calorie and protein amount for this recipe? Do you have nutrition facts on this recipe? Thank you!

  8. I had printed this recipe about a week ago because it sounded really good but I just haven’t had the time to give it a try. It’s a snowy day today in Western New York so it was the perfect day to give it a try. OMG! It is one of the best soups I’ve had in a long time AND it’s so easy to make with the added bonus of 0 points. Thank you so much!

  9. Christine

    I think you mean “famous” not “infamous.” Infamous means you have a bad reputation.

  10. Wonderful, flavorful soup. Wouldn’t think eating healthy can be so good.

  11. I'm going to try it with a can of the six mixed beans!

  12. I love this soup.. it is AWESOME! I usually make it once a week, and makes a great lunch! I also grab a handful of chopped baby spinach and add that to the soup. Lately, I've been adding a can of drained, rinsed beans (sometimes Great Northern, sometimes Kidney, one time Garbanzo beans) to the soup for added protein. That makes the soup 1 pp instead of zero, but it's worth it!