What is the best soup to eat for weight loss?

The best soup for weight loss is one that's low in calories but high in volume and nutrients. Broth-based Weight Watchers soup with non-starchy vegetables, lean protein (like chicken or lentils), and minimal added fats is ideal. Cabbage soup, vegetable soup, and tomato basil are top picks.

How much weight can you lose on a 7-day soup diet?

Many people lose 3 to 6 pounds in one week on a soup-focused meal plan. Most of this is from reduced calorie intake and water weight. However, long-term success comes from consistency, not short-term dieting alone.

Are chickpeas zero points on Weight Watchers?

Chickpeas can be zero points if your WW plan includes beans as a ZeroPoint food. If not, they typically count for around 2–3 points per half cup . When used in Weight Watchers soup , chickpeas are filling and healthy, especially when rinsed and used plain.

How many calories are in Weight Watchers soup?

Calories vary by ingredients. Broth-based vegetable soups average 60–100 calories per cup , while soups with legumes or lean meat may reach 150–250 calories . Always check recipes or labels to align with your goals.

What soups are 0 points on Weight Watchers?

Yes. Most Weight Watchers soup recipes are low in sugar and high in fiber, making them diabetic-friendly. Always choose soups with balanced ingredients—skip sugary broths or carb-heavy additions, and focus on vegetables and protein.

Is Weight Watchers soup good for diabetics?

Yes. Most Weight Watchers soup recipes are low in sugar and high in fiber, making them diabetic-friendly. Always choose soups with balanced ingredients—skip sugary broths or carb-heavy additions, and focus on vegetables and protein.

Weight Watchers Soup Recipes – The Best 7-Day Guide for Fast, Healthy Meals 2025

Description

A hearty, flavorful, and filling Weight Watchers soup recipe packed with zero-point vegetables. Perfect for meal prep, weight loss, or a clean-eating reset—this soup is comforting, nutritious, and completely guilt-free.

Ingredients

Scale

1 cup chopped carrots
1 cup chopped celery
1 medium onion, diced
1 cup shredded cabbage
1 zucchini, diced
2 cups chopped spinach or kale
1 can (14 oz) diced tomatoes (no salt added)
4 cups low-sodium vegetable broth
2 garlic cloves, minced
1 tsp dried oregano
1 tsp thyme
1/2 tsp smoked paprika
Salt and black pepper to taste
Fresh parsley for garnish (optional)

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Instructions

In a large soup pot, sauté onions, garlic, and carrots over medium heat using a splash of broth for 3–4 minutes until fragrant.
Add celery, cabbage, zucchini, and tomatoes. Stir well.
Pour in the broth and bring to a boil.
Reduce heat to a simmer, add spinach (or kale), oregano, thyme, paprika, salt, and pepper.
Cover and simmer for 20–25 minutes until vegetables are tender.
Taste and adjust seasoning.

Garnish with fresh parsley if desired and serve hot.

Notes

Store leftovers in the fridge for up to 5 days.
Freezes well for up to 2 months.
Add lean protein like chicken or tofu if needed.
For extra flavor, finish with a splash of lemon juice or vinegar.
WW Points: 0 (on most WW PersonalPoints plans using zero-point veggies)

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop, Simmering
Cuisine: American, WW-friendly