Hearty potato corn vegetable soup Is zero weight watchers points per serving (serves 4). This soup is chock-full of vegetables and sure to hit the spot on a chilly evening.
This recipe is versatile—you can swap out veggies or adjust the amounts based on what you have or prefer. The recipe calls for all fresh vegetables and herbs, but you could use frozen carrots and green beans if you’d like; they’ll probably require less cooking time, so adjust accordingly. Some say this soup is the secret to their weight-loss success
Ingredients
- 2 medium potatoes
- 2 ears of corn on the cob
- 1 cup baby carrots
- 2 cups broccoli florets
- 1 medium onion chopped
- 4 cups low-sodium vegetable broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp red pepper flakes optional
- 1 tsp Mrs. Dash original seasoning
- 1-2 tsp Lawry’s season salt
Instructions
- Scrub the potatoes and cut them into halves or quarters, depending on size.
- Husk the corn and cut each ear into halves or thirds.
- Chop the onion and prepare the broccoli and carrots.
- In a large pot, add 4 cups of low-sodium vegetable broth (or water if preferred) and bring to a boil over medium-high heat.
- Add the potatoes, corn, carrots, and onions to the pot. Bring it back to a boil.
- Reduce the heat to medium and simmer for 10-15 minutes, until the potatoes are tender but not mushy.
- While the veggies are cooking, mix all your seasonings in a small bowl.
- Once the potatoes are nearly cooked through, add the broccoli and seasonings to the pot. Stir to coat all the vegetables with the seasonings.
- Cover the pot and let everything simmer for an additional 5-10 minutes, allowing the broccoli to cook through and the flavors to meld.
- Taste and adjust seasoning if needed (you can add a little more salt or spice to your liking).
- Ladle the vegetable boil into bowls
