This gloomy weather we’ve had in LA over the weekend has got me craving some hearty comfort food. And when it’s cold outside, nothing is more satisfying that a nice, hot bowl of soup.

My tasty Autumn Vegetable Minestrone soup is a great low calorie soup recipe to keep on hand. With just one WW point, it’s a dieter’s best friend!

I like to make a large batch of this soup and then divide it up into individual portions and freeze them. That way, when hunger strikes and I’m looking for something quick and easy to make, I can just grab one of these low calorie soups right out of my freezer and heat it up!

So convenient, healthy and delicious!

0 from 0 votes
Prep Time
15 mins
Cook Time
6 hrs
Total Time
6 hrs 15 mins
A healthy, hearty, and delicious vegan soup that’s a breeze to prepare. Let your slow cooker do the work and come home to a satisfying soup made with fresh vegetables and a savory broth.
Servings: 6 servings
Calories: 239 kcal
  • 4 cups fat free vegetable broth
  • 1 23 oz can crushed tomatoes
  • 3 medium carrots (chopped)
  • 3 small zucchini (diced)
  • 1 medium yellow bell pepper (diced)
  • 8 green onions (diced)
  • 4 cloves garlic (finely chopped)
  • 2 cups shredded cabbage
  • 2 teaspoons dried marjoram
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup cooked white rice
  • 1/2 cup Cannellini beans (drained and rinsed)
  • 1/4 cup fresh basil (finely chopped)
  1. Mix all ingredients except rice and basil in a 3 1/2 to 6-quart slow cooker.
  2. Cover and cook on low heat setting for 6 to 8 hours or until vegetables are tender.
  3. Stir in rice. Cover and cook on low heat setting for about 15 minutes or until rice is tender.
Recipe Notes

Entire recipe makes 6 servings

Serving size is 1 cup

Each serving = 1 Point*

*based only on ingredients that have an SP Freestyle value

Nutrition Facts
Amount Per Serving
Calories 239 Calories from Fat 6
% Daily Value*
Total Fat 0.7g 1%
Saturated Fat 0.1g 1%
Sodium 863mg 36%
Potassium 497mg 14%
Total Carbohydrates 50.1g 17%
Dietary Fiber 8g 32%
Sugars 11.6g
Protein 8.4g 17%
Calcium 10%
Iron 24%
* Percent Daily Values are based on a 2000 calorie diet.


  1. I have not tried the soup yet but I was wondering if I could add turnips, parsnip or ginger instead
    of green beans..Also could I add more beans and take out the rice..

  2. I’m sorry–I just made a batch of this and it’s really in need of some flavor. I gave it a big squirt of tomato paste, some anchovy paste and then served it with some white meat chicken. It really needs some onions, garlic and more herbs.

  3. Hi LaaLoosh – Is this recipe still 1 point with the new points plus program?

    • Unfortunately, I don't have the nutitional stats for it, so I don't know for sure. I'll soon be working on revamping all my old recipes to switch them over to the new Points Plus Values. Thanks for reading!!

  4. Dr. Oz says to substitute salt with lime juice and garlic salt. Also how many grams for fiber is in this soup. Spinach could also be substituted instead of the cabbage.

  5. Is there any way to lower the sodium count? The recipe sounds great! Thanks

    • The best way to make this a low sodium recipe is to eliminate the salt and use the boxed lower sodium vegetable broth. Hope that helps!

  6. I too was wondering what the serving size is. Sounds delish. I'm going to make it this weekend.

    • Thanks for catching that! The serving size for this Weight Watchers Soup Recipe is 1 cup. Enjoy!

  7. I have absolutely fallen in love with your website. So many great recipes — and they feel like REAL food with REAL ingredients. (Splenda is a dieter's best friend, but we all need a little bit more sometimes!)

    A couple of questions on this one: How big is a serving of this recipe? And how many servings does the soup make? I'd love it if you could e-mail me the answers to these questions.

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