Farmers’ Market Vegetable Soup

Weight Watchers
  • Yield: servings


2 Yukon Gold potatoes, scrubbed and cut into 1/2-inch dice
1 onion, chopped
2 carrots, chopped
2 celery stalks, thinly sliced
6cups reduced-sodium chicken broth
2large tomatoes, halved, seeded and diced
2 zucchini, halved lengthwise and sliced
3/4pound green beans, trimmed and cut into 1/2-inch pieces
1cup fresh or frozen peas
1teaspoon dried oregano
1/2teaspoon salt
1/2teaspoon black pepper
1/2cup chopped fresh basil
1/2cup grated Parmesan cheese


  1. Combine potatoes, onion, carrots, celery, and broth in large saucepan; bring to boil over medium-high heat. Reduce heat and simmer, covered, until potatoes are just tender, about 10 minutes.
  2. Add tomatoes, zucchini, beans, peas, oregano, salt, and pepper to pot; cook, stirring occasionally, until vegetables are tender, about 10 minutes longer. Remove pot from heat and stir in basil. Serve sprinkled with Parmesan.

Healthy Extra: Add 1 small green bell pepper, cut into ½-inch dice,to the soup along with the tomatoes in step 2.

Weight Watchers; 2012. Used by permission of John Wiley & Sons.

Nutritional Info *per serving

  • Calories 135
  • Fat 3g
  • Saturated Fat 1g
  • Cholesterol 4mg
  • Sodium 326mg
  • Carbohydrate 22g
  • Fiber 6g
  • Sugars 7g
  • Protein 10g
  • Calcium 122mg