3 Zero POINTS® Value Vegetable Soups

We've developed three delicious variations on this much-loved theme.

Since so many of you have told us that our Zero POINTS Value Soup recipe has helped you stay on Plan, we’ve developed three delicious variations on this much-loved theme. Each of these recipes has a completely different flavor profile and comes with quick and easy recommendations for turning a bowl of Zero POINTS Value Soup into a luscious, low POINTS value meal.

Besides their great flavor, we love the versatility of these soups. Puree part or all of a batch to thicken it; stir in a little flavored oil or reduced-fat sour cream just before serving for added taste and texture; blend in beans for a hearty consistency; or toss in cooked shrimp, chicken or pasta for a fast, satisfying one-dish meal.

Since these soups freeze so well, try keeping an extra batch in your freezer in individual portions. Any time you’re short on time, heat up a serving and embellish with an ingredient or two (if you wish) for a quick meal in minutes.

We used fresh vegetables and herbs in these recipes for maximum flavor, but you can substitute thawed, frozen vegetables, canned vegetables and dried herbs, too. (When using dried herbs, cut measurements in half as dried herbs are stronger than fresh.)

So start chopping, stirring and savoring. These soups are so good you might even forget they have a POINTS value of 0. In fact, as the recipe developer of these soups, I enjoyed them so much that I dropped several pounds during the two weeks I worked on the assignment!

Asian-Inspired Zero POINTS Value Soup

Makes 12 servings

POINTS® value | 0 per serving

Ingredients

2 cups bok choy, chopped
2 cups Chinese cabbage, chopped
3 cloves garlic, minced
1/4 cup fresh ginger root, thinly sliced and julienned
4 small oyster mushrooms, chopped
2 cups scallions, chopped
1 cup canned water chestnuts, sliced (8 oz can)
1/2 cup red pepper, thinly sliced
1/4 tsp red pepper flakes
6 cups vegetable broth
1 cup bean sprouts, optional
2 cups snow peas, stringed
2 Tbsp low-sodium soy sauce
1/2 cup cilantro, finely chopped

Instructions

Put bok choy, Chinese cabbage, garlic, ginger root, oyster mushrooms, scallions, water chestnuts, red bell pepper, red pepper flakes and vegetable broth into a large soup pot; stir to combine. Cover and bring to a boil over high heat. Reduce heat to low and simmer, partly covered, for about 10 minutes. Toss in bean sprouts, if using, and snow peas during the last 3 to 4 minutes of simmering.
Add soy sauce and cilantro. Serve.
Serving size: about 1 cup

Variations

We used the POINTS Tracker to calculate the following additions to an individual 1-cup serving:
2 oz cooked shrimp, POINTS value: 1
2 oz scallops, POINTS value: 1
1/4 cup firm tofu, POINTS value: 1
2 oz shredded or cubed white meat chicken, POINTS value: 1
2 oz Chinese roast pork, POINTS value: 2
1/2 tsp hot/spicy oil, POINTS value: .5

Italian-Inspired Zero POINTS Value Soup

Makes 12 servings

POINTS® value | 0 per serving

Ingredients

2 cups escarole, chopped
2 cloves garlic, minced
1 cup onions, chopped
2 cups baby spinach
2 small zucchini, cubed
1 medium red pepper, chopped
2 cups fennel bulb, thinly sliced (one bulb)
6 cups vegetable broth
28 oz canned diced tomatoes, preferably fire-roasted
1/4 tsp crushed red pepper flakes
2 tsp fresh thyme, finely chopped
1 tsp fresh oregano, finely chopped
3/4 tsp salt
1/4 tsp black pepper
1/4 cup fresh parsley, chopped
1/4 cup fresh basil

Instructions

Put escarole, garlic, onions, spinach, zucchini, red pepper, fennel bulb, vegetable broth, diced tomatoes, red pepper flakes, thyme and oregano into a large soup pot; stir to combine. Cover and bring to a boil over high heat. Reduce heat to low, and simmer, partly covered, for about 10 minutes.
Stir in salt, black pepper, parsley and basil. Serve.
Serving size: about 1 cup

Variations

We used the POINTS Tracker to calculate the following additions to an individual 1-cup serving:
1 1/2 Tbsp grated parmesan cheese, POINTS value: 1
2 oz cooked chicken sausage, POINTS value: 3
2 Tbsp cooked chickpeas, POINTS value: .5
2 Tbsp cooked orzo, POINTS value: .5
2 small, store-bought turkey meatballs, POINTS value: 2

Mexican-Inspired Zero POINTS Value Soup

Makes 12 servings

POINTS® value | 0 per serving

Ingredients

2 cups fresh green snap beans, cut into bite-size pieces
3 cloves fresh garlic, minced
2 small zucchini, cubed
1 cup tomatillos, chopped
1 medium jalapeno pepper, finely chopped
14 oz canned diced tomatoes, Mexican-style preferred
1/2 medium poblano chili pepper
1 medium Spanish onion, chopped
1 medium green pepper, chopped
1/2 tsp cumin
1 tsp fresh oregano
6 cups vegetable broth
2 roasted red peppers packed in water
1 Tbsp chipotle peppers in adobo sauce
3/4 tsp salt
2 Tbsp fresh lime juice
1/2 cup fresh, chopped cilantro

Instructions

Put snap beans, garlic, zucchini, tomatillos, jalapeno, diced tomatoes, green chili pepper, onion, green pepper, cumin, oregano and vegetable broth into a large soup pot. Puree roasted peppers with chipotle in adobo sauce in a blender or food processor, and add to soup; stir to combine. Cover and bring to a boil over high heat. Reduce heat to low, and simmer, partly covered, for about 10 minutes.
Stir in salt, lime juice and cilantro. Serve.
Serving size: about 1 cup

Variations

We used the POINTS Tracker to calculate the following additions to an individual 1-cup serving:
1/2 cup corn kernels, POINTS value: .5
1/4 cup black beans, drained and rinsed, POINTS value: .5
2 oz cooked shrimp, POINTS value: 1
2 oz shredded or diced white meat chicken, POINTS value: 2
2 Tbsp reduced-fat sour cream, POINTS value: 1

Do you have your own ideas for zero POINTS value soups? The possibilities are endless — tomato, mushroom, Southeast Asian, Indian — and on and on.

Join the fun. Create and share your own zero POINTS value soup masterpiece on the Recipe Swap Message Board.