Weight Watchers Chicken & Veggie Soup



  • 1 large onion, chopped
  • 1 medium turnip, chopped
  • 1/2 teaspoon thyme
  • 1/4 head cabbage, chopped
  • 2 (14 ounce) cans diced tomatoes (undrained)
  • 2 cups green beans (cut into 1-inch pieces)
  • 2 large carrots, chopped
  • 2 small celery stalks, chopped
  • 2 small potatoes, peeled and chopped
  • 2 tablespoons olive oil
  • 4 garlic cloves, chopped
  • 6 cups vegetable broth
  • Salt and pepper, to taste


  1. Place a 1 tbsp. of olive oil in a huge pot and heat over medium-high fire.
  2. Sauté the onion until it becomes translucent. Add garlic and sauté without browning.
  3. Add the vegetables and sauté for around a minute or two. If needed, you can another tablespoon of olive oil.
  4. Add thyme and season to taste with pepper and salt.
  5. In a crock pot, add the sautéed vegetables, tomatoes and vegetable broth.
  6. Cook for about seven to nine hours on low or for about four to six hours on high.
  7. To thicken the soup, mash potato chunks on the side of the crock pot. Stir and serve.