Recipe courtesy of Weight Watchers

Farmers' Market Vegetable Soup

  • Level: Easy
  • Yield: Serves 8
  • Nutrition Info
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2 Yukon Gold potatoes, scrubbed and cut into 1/2 inch dice

1 onion, chopped

2 carrots, chopped

2 celery stalks, thinly sliced

6 cups reduced-sodium chicken broth

2 large tomatoes, halved, seeded, and diced

2 zucchini, halved lengthwise and sliced

3/4 pound green beans, trimmed and cut into 1/2-inch pieces

1 cup fresh or frozen peas

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 cup chopped fresh basil

1/2 cup 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. 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.

Cook’s Note

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