Weight Watchers Southwest Vegetable Soup Recipe
Weight Watchers Southwest Vegetable Soup combines black beans, corn, tomatoes, zucchini, and bell peppers in a savory broth seasoned with cumin, chili powder, and smoked paprika. It is a colorful, one-pot meal that makes use of everyday ingredients and can be prepared ahead for convenient lunches or dinners. Its vegetable-rich base and measured oil make it a useful option for readers planning meals around their personal WW Points budgets. Finish with fresh lime and cilantro for a bright, flavorful bowl.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 1 medium red bell pepper diced
- 3 garlic cloves minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
- 6 cups low-sodium vegetable broth
- 1 can 14.5 ounces diced tomatoes, with juice
- 1 can 15 ounces black beans, drained and rinsed
- 1 cup corn kernels frozen or drained canned
- 1 medium zucchini diced
- ½ teaspoon salt or to taste
- 1 –2 tablespoons fresh lime juice
- ¼ cup chopped fresh cilantro optional
Instructions
- Heat the olive oil in a large soup pot over medium heat.
- Add the diced onion and bell pepper. Cook for 4–5 minutes, stirring occasionally, until softened.
- Add the garlic, chili powder, cumin, smoked paprika, oregano, and black pepper. Stir continuously for 30–60 seconds until fragrant.
- Add the vegetable broth and diced tomatoes with their juice. Stir, bring to a gentle simmer, and reduce the heat to medium-low.
- Stir in the drained black beans and corn. Simmer for 8–10 minutes.
- Add the diced zucchini and simmer for another 5–7 minutes, until tender but not mushy.
- Taste the broth and add salt if needed. Stir in one tablespoon of lime juice, adding the second tablespoon if desired.
- Remove from the heat and stir in the optional cilantro. Divide into six equal portions and serve warm.