Lunch

Cold weather means it is time to load up on warm and filling comfort foods like soups and stews. This Easy Beef Vegetable Noodle Soup fits all your winter dining needs- rich, hearty, filling, belly warming and flavorful.  Not to mention how simple it is to throw together.  We are all about making recipes super easy to assemble and quick so they are convenient for feeding our families.

Ground beef and a sturdy noodle make the base for this delicious soup, creating a dish that is an entire meal in itself. It also cooks up quickly, in just 20 minutes, for those nights when you are short on time but need a hot and filling meal. Customize your soup using your favorite pasta and vegetables, fresh or frozen.

Beef Vegetable Noodle Soup

This post contains affiliate links.  I earn a small commission on purchases made through these links. 

To create a recipe that is more waistline friendly or to follow Weight Watchers you can use whole wheat pasta, lean beef or even ground turkey, and reduced sodium broth. Serve with crackers or a delicious crusty bread meant for dipping. Trust me when I tell you the leftovers are as good if not better so you will want to make the full batch!

Ingredients:

1 pound lean ground beef or 99% ground turkey

1 10oz. bag frozen mixed vegetables

2 cups (dry) whole wheat elbow macaroni

1 15 oz. can diced tomatoes

2 cups beef broth

1 cup water

2 cloves garlic, minced

1 teaspoon black pepper

1 teaspoon Italian seasoning

Directions:

Brown ground beef and garlic in a large 4-quart pan, drain excess oil.

Add vegetables, noodles, diced tomatoes, broth, water, garlic, Italian seasoning, and black pepper.

Simmer over medium heat for 20 minutes, stirring occasionally.

Easy Beef Vegetable Noodle Soup

 

Print

Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

Serves: 6

Ingredients

• 1 pound lean ground beef or 99% ground turkey
• 1 10oz. bag frozen mixed vegetables
• 2 cups (dry) whole wheat elbow macaroni
• 1 15 oz. can diced tomatoes
• 2 cups beef broth
• 1 cup water
• 2 cloves garlic, minced
• 1 teaspoon black pepper
• 1 teaspoon Italian seasoning

Instructions

1. Brown ground beef and garlic in a large 4-quart pan, drain excess oil.
2. Add vegetables, noodles, diced tomatoes, broth, water, garlic, Italian seasoning, and black pepper.
3. Simmer over medium heat for 20 minutes, stirring occasionally.

3.5.3229

4 SmartPoints per serving on FreeStyle, Flex, or Your Way Plan when using 99% fat free ground turkey

6 SmartPoints Per Serving on Beyond the Scale when using 99% fat free ground turkey 

WITH BEEF: 

6 SmartPoints per serving on FreeStyle, Flex, or Your Way Plan

7 SmartPoints Per Serving on Beyond the Scale

While I am not directly affiliated with Weight Watchers, I am a current member.  I calculated this recipe twice in the Recipe Builder within the program using whole wheat pasta and ground turkey.  The SmartPoints are the same when using the leanest meat options.  You can also use the Weight Watchers SmartPoints Calculator if you want to verify on your own.

Note:  Not all pasta is created equally.  I use the Essential Every Day Whole Wheat brand for this recipe.  Verify your pasta calculations before making this as it can change.

Storage and Freezing: 

Print this recipe an add to your weekly menu plan this week.  Not only is it super easy to make, it is seriously budget friendly.  We are all about keeping in budget while giving your family great food they will love.  This hearty soup is going to make everyone happy tonight.  Don’t forget it makes a great freezer meal that is simple to heat back up in your Crockpot on a busy day!

If you want to make and freeze, prepare all but the noodles and add them when ready to reheat-simmer the same 20 minutes to cook noodles.  I like making large batches of this on Sunday to portion into my Tupperware Vent ‘N Serve® Bowls for fast lunches throughout the week.  The medium set is ideal for a lunch portion that fits into my daily points.  Plus it is super satisfying to make this Beef Vegetable Noodle Soup as a decent lunch with low points.

More Soup Recipes:

Weight Watchers Creamy Tomato Basil Soup

Weight Watchers Green Chile Chicken Enchilada Soup

Rustic Roasted Vegetable Soup

Vegetarian Taco Soup

This Vegan Vegetable Soup Recipe is a great idea for a delicious meal that uses up those bits and pieces of vegetables you have left in your refrigerator.  While it has been a favorite of mine for years, I didn’t realize until recently that it is actually a vegan option.  That makes it both Weight Watchers soup friendly, but also a perfect meal for anyone that is vegan or vegetarian.

I decided that since we love our roasted vegetables so much, why not add them to the pot of soup?  If a roasted veggie has a much richer flavor on its own, wouldn’t it create that same richness in a simple soup?  The result far passed what I expected and will definitely be on our menu plan frequently year round.  The best part is that the Wee Child totally loved the soup and even ate some broccoli and cauliflower – items he never likes.

Vegan Vegetable Soup Recipe

This post contains affiliate links.  If you make a purchase from my links, I will earn a small commission. 

We routinely eat roasted vegetables, and this recipe is even easier if you have leftover roasted veggies.  If not, then follow the directions below for a great meal that is ready in a short time, and satisfies your cravings while also giving you a great healthy vegan vegetable soup recipe.  As a side note, I love using Raw Spice Bar to stock up on my spices like the smoked paprika in this recipe.  They send quarterly boxes of great spices, and it’s an excellent way to get a little bit of something you don’t use often, but want to have on hand.

Ingredients for Vegan Vegetable Soup Recipe:

4 medium red potatoes, diced

4 carrots, peeled and sliced

1 cup broccoli florets

1/2 cup cauliflower florets

1 medium yellow onion, diced

4 cloves garlic, minced

1 cup snow peas, cut in half

2 cups baby spinach

1 teaspoon onion powder

2 teaspoons smoked paprika

1 teaspoon sea salt

1 teaspoon black pepper

1/2 teaspoon dried sage

4 cups vegetable broth

1 can tomato sauce

2 cups water

1 tablespoon Bragg’s Liquid Amino’s or Low Sodium Soy Sauce

Directions for Vegan Vegetable Soup Recipe:

Preheat the oven to 400 degrees.

Line a baking sheet with a silicone baking mat or parchment paper

Spread potatoes, carrots, broccoli, cauliflower, and onion onto a baking sheet.  Bake at 400 degrees for 20 minutes, turning once halfway through cooking time.

In a large stockpot, add roasted vegetables, garlic, snow peas, spinach, seasonings, broth, water, tomato sauce, and liquid aminos.  Stir well.

Bring soup mixture to a boil, reduce heat, and simmer for 30 minutes, stirring occasionally.

Alternate cooking methods:  

Crockpot: After removing vegetables from the oven, combine with all other ingredients in a Crockpot, and cook on low for 3 hours.

Instant Pot: After removing vegetables from the oven, combine with all other ingredients in Instant Pot liner.  Place lid and set to seal.  Set to Soup, and cook for 10 minutes.  NPR for 5 minutes, finish releasing pressure and serve.

5.0 from 1 reviews

Vegan Vegetable Soup Recipe

 

Print

Prep time

5 mins

Cook time

50 mins

Total time

55 mins

 

8 Servings 1½ cups per serving 4 Weight Watchers Points Plus per serving 2 Weight Watchers SmartPoints per Serving 2 Weight Watchers Flex Point per Serving

Serves: 8

Ingredients

• 4 medium red potatoes, diced
• 4 carrots, peeled and sliced
• 1 cup broccoli florets
• ½ cup cauliflower florets
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 cup snow peas, cut in half
• 2 cups baby spinach
• 1 teaspoon onion powder
• 2 teaspoons smoked paprika
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• ½ teaspoon dried sage
• 4 cups vegetable broth
• 1 8 ounce can tomato sauce
• 2 cups water
• 1 tablespoon Bragg's Liquid Amino's or Low Sodium Soy Sauce

Instructions

1. Preheat the oven to 400 degrees.
2. Line a baking sheet with a silicone mat or parchment paper
3. Spread potatoes, carrots, broccoli, cauliflower, and onion onto a baking sheet. Bake at 400 degrees for 20 minutes, turning once halfway through cooking time.
4. In a large stockpot, add roasted vegetables, garlic, snow peas, spinach, seasonings, broth, water, tomato sauce, and liquid amino's. Stir well.
5. Bring soup mixture to a boil, reduce heat, and simmer for 30 minutes, stirring occasionally.
6. Alternate cooking methods:
7. Crockpot: After removing vegetables from the oven, combine with all other ingredients in a Crockpot, and cook on low for 3 hours.
8. Instant Pot: After removing vegetables from the oven, combine with all other ingredients in Instant Pot liner. Place lid and set to seal. Set to Soup, and cook for 10 minutes. NPR for 5 minutes, finish releasing pressure and serve.

3.5.3229

4 Weight Watchers Points Plus

2 Weight Watchers SmartPoints

2 Weight Watchers SmartPoints on Flex Plan

This rustic and roasted vegan vegetable soup recipe is a great meal to create in large batches.  It will freeze beautifully and be a great last-minute warm meal on a cool evening this Fall or Winter.  With no fats, no meat, or dairy, it makes a great vegan or plant-based meal option.  If you are looking for healthy comfort food, this soup is the best choice!

More Soup Recipes: 

• Simple Vegan Potato Soup Recipes
• Weight Watchers Green Chile Chicken Enchilada Soup
• Weight Watchers Creamy Tomato Basil Soup
• Easy Beef Vegetable Noodle Soup
• Unstuffed Cabbage Rolls Soup
• Weight Watchers Soup: Mexican Chicken Soup
• Ground Turkey & Vegetable Soup
• Chicken Taco Soup Recipe
• Chicken and Bean Instant Pot Soup
• 35 Weight Watchers Soup Recipes

This Simple Turkey Chili Recipe is one of my all-time favorite zero point foods on the WW FreeStyle Plan.  It is so easy to throw together in under 30-minutes.  I’ve made it dozens of times, and love the results every time.  In fact, there are never leftovers for long since everyone loves this!

Zero Point Simple Turkey Chili Recipe

This post contains affiliate links. I earn a small commission on purchases made via these links.

The pictures of this recipe aren’t great, but it tastes amazing and is super easy to make.  I love that it is zero points because I can add my favorite cheese and some crackers with absolutely zero guilt.  For an amazingly simple dinner, this is going to become a family-favorite meal to add to the rotation.

If you are looking for something that freezes well, you won’t be disappointed.  This simple chili recipe is great for making in larger batches, and then you can easily separate into individual portions to put into freezer soup containers for a later date.  Just make sure you label each container with the recipe name and date it was cooked.

Tips for Making Chili in 30-Minutes

Chili is typically best when it is simmered slowly all day.  I have often made this same recipe in my Instant Pot or Slow Cooker, but sometimes you just need a fast stovetop recipe.  Below are my two most important tips to share.

• Invest in the Freshware Vegetable Chopper.  This is one of the most amazing kitchen gadgets I have ever found.  It makes dicing onions and peppers take seconds. Plus all of the pieces are the same size, so they cook more evenly.
• Season your ground turkey while it cooks.  I find that for a better flavor in a shorter time when cooking on the stovetop, I mix 1/4 of the seasonings into the meat as it cooks.  This imparts a flavor that cooks in longer.

You May Also Like: 4 Healthy Chilis Rellenos Recipes and Preparation Guide

Chili cooking before adding in the last of the spices and canned tomatoes.

Way to Serve Zero Point Chili

I love making chili as an easy low-point lunch throughout the week.  Over the last year, I have discovered a few ways that I enjoy serving this chili, as well as my Chili Cheese Dip or White Bean Turkey Chili. Keeping these low in points but still delicious is a must.  My favorite methods are listed below for you to check out.

• Cut up light string cheese and mix into the chili for that cheesy goodness without a lot of added points since most light string cheeses are only 1 SmartPoint each on the WW FreeStyle Plan.
• Pour over baked french fries for a fun loaded fry recipe
• Serve a cup of soup over diced lettuce with a few crumbled tortilla chips for a “taco salad”
• Add a spoon to the top of a turkey hot dog on a low-point bun for a healthier chili dog recipe

Zero Point Simple Turkey Chili Recipe

 

Print

Prep time

5 mins

Cook time

30 mins

Total time

35 mins

 

Serving Size: 1½ cups Zero Points on WW FreeStyle 3 SmartPoints on Weight Watchers Beyond the Scale 5 Points Plus per serving

Serves: 8

Ingredients

• 1 pound ground 98% fat-free turkey breast
• 2 cups of water or stock
• 1 can pinto beans
• 3 cloves garlic minced
• 1 can kidney beans
• 1 can dice tomatoes
• 1 yellow onion diced
• 1 bell pepper diced
• 1 medium tomato diced
• 1½ tablespoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon onion powder
• ⅛ teaspoon cayenne pepper
• ¼ teaspoon garlic powder
• ⅛ teaspoon black pepper
• ¼-1/2 teaspoon salt (to taste)

Instructions

1. Stovetop Directions:
2. In a small bowl, mix together chili powder, cumin, onion powder, garlic powder, cayenne, and black pepper.
3. Using a nonstick stockpot, brown ground turkey over medium heat adding ¼th of the spice mixture to meat. Continue cooking until cooked through and no longer pink.
4. Add in all other ingredients except salt and mix until well combined.
5. Simmer over medium heat for additional 25-30 minutes
6. Taste and add salt if desired/needed to taste.
7. Serve with favorite chili toppings and sides

Notes

Slow Cooker Directions:
Brown ground turkey in a nonstick skillet.
Once cooked through, add to slow cooker and combine with all other ingredients except salt.
Cook on low heat for 2-3 hours.
Remove lid, taste and add in salt if needed/desired to taste.

Instant Pot Directions:
Turn Instant Pot to saute and cook ground turkey until cooked through and no longer pink making sure to stir regularly so it doesn't stick.
Add in broth or water and stir well scraping any bits off the bottom of the pot.
Mix in all other ingredients except for salt, and set lid to seal.
Turn to manual pressure for 10 minutes
Once done cooking, allow to naturally pressure release for 5 minutes. Release remaining pressure.
Stir well and taste. Add salt if desired or needed to taste.

Nutrition Information

Serving size: 1½ cups Calories: 204 Fat: 2.6 Saturated fat: .5 Carbohydrates: 17.4 Sugar: 2.5 Sodium: 465 Fiber: 6.1 Protein: 30.2 Cholesterol: 60

3.5.3251

We love to make big batches of yummy soups to eat for easy and satisfying meals during cooler months.  One of our favorite soups in the past has been a chicken enchilada or chicken tortilla soup, but wanted to see what we could do to make it a bit less fattening and still satisfying.  This Weight Watchers Green Chile Chicken Enchilada Soup is a great substitute and comes in at only 3 points per bowl.  That is a hearty portion too!  Not only is it packed full of flavor, but it is so easy and simple to make you won’t believe it.  We are working hard to continue eating as much organic as possible, and this recipe is a perfect one to showcase how tasty organic produce can be.

Weight Watchers Green Chile Chicken Enchilada Soup

This post contains affiliate links. I may earn a small commission when you make a purchase through these links.

If you like making meals ahead and freezing them, or simply enjoy the ease of using your Crockpot for evening meals then you’ll love this one.  Not only is it a great make ahead and freeze soup, it is perfect for tossing into the crockpot and letting simmer all day.  While the flavors are great in this, it doesn’t offer that heat punch you think of when you hear the words green chile or peppers.  It is a favorite of the Wee Child and is truly kid-friendly.

Tip:  If you make a lot of chicken, you may want to invest in Zaycon Foods great deals on 40-pound boxes of chicken breasts. These are high-quality chicken breasts that are antibiotic free.

Ingredients for Green Chile Chicken Enchilada Soup

1 Pound Shredded Boneless Skinless Chicken Breast, roasted, and shredded
1 Cup Fat-Free Sour Cream
2 Cups Frozen Corn
4 Cups Baby Spinach
1 White Onion Diced Fine
1 Yellow Bell Pepper Diced Fine
3 Poblano Peppers Roasted and Diced
3 Cloves Minced Roasted Garlic
5 Cups Water
3 Cups Fat-Free Low Sodium Chicken Broth
1 Tablespoon Cumin
1 Teaspoon Salt
1 Teaspoon Black Pepper

Directions for Green Chile Chicken Enchilada Soup

In a large stockpot, combine all ingredients except for sour cream.
Simmer on medium heat for 1 hour.
Mix in sour cream, and continue cooking for 10 minutes.
Combine all ingredients in a large stockpot and simmer on medium heat for 1 hour.

Crockpot Directions:
Combine all ingredients except sour cream into Crockpot.
Cook on high heat for 3 hours.
Stir in sour cream right before serving.

Instant Pot Directions:
Combine all ingredients except sour cream into Instant Pot liner.
Cook on high pressure for 15 minutes.
Natural pressure release for 10 minutes, then add sour cream, stir well, and serve.

Weight Watchers Green Chili Chicken Enchilada Soup

 

Print

Prep time

20 mins

Cook time

1 hour

Total time

1 hour 20 mins

 

Serves: 8

Ingredients

• 1 Pound Shredded Boneless Skinless Chicken Breast, roasted, and shredded
• 1 Cup Fat-Free Sour Cream
• 2 Cups Frozen Corn
• 4 Cups Baby Spinach
• 1 White Onion Diced Fine
• 1 Yellow Bell Pepper Diced Fine
• 3 Poblano Peppers Roasted and Diced
• 3 Cloves Minced Roasted Garlic
• 5 Cups Water
• 3 Cups Fat-Free Low Sodium Chicken Broth
• 1 Tablespoon Cumin
• 1 Teaspoon Salt
• 1 Teaspoon Black Pepper

Instructions

1. In a large stockpot, combine all ingredients except for sour cream.
2. Simmer on medium heat for 1 hour.
3. Mix in sour cream, and continue cooking for 10 minutes.
4. Combine all ingredients in a large stockpot and simmer on medium heat for 1 hour.
5. Crockpot Directions:
6. Combine all ingredients except sour cream into Crockpot.
7. Cook on high heat for 3 hours.
8. Stir in sour cream right before serving.
9. Instant Pot Directions:
10. Combine all ingredients except sour cream into Instant Pot liner.
11. Cook on high pressure for 15 minutes.
12. Natural pressure release for 10 minutes, then add sour cream, stir well, and serve.

3.5.3229

Serving size: 1 1/2 cups per serving

6 PointsPlus per serving

1 SmartPoints per serving on FreeStyle Plan or Flex Plan

3 SmartPoints per serving on Beyond the Scale

As you can see this recipe is super easy to throw together.  If you prep your vegetables and chicken ahead of time like we do each week it will take no time at all for you to toss this into a slow cooker and allow to cook while you do housework or go shopping.  Come home to the great smell of this healthy soup simmering and enjoy a heaping bowl with a side of baked tortilla chips!

More Weight Watchers Recipes:

Weight Watchers Sesame Chicken

Weight Watchers Baked Veggie Egg Rolls

Weight Watchers CrockPot Chicken Verde

Weight Watchers CrockPot Homemade Sloppy Joes

Weight Watchers Recipes Freestyle

Weight Watchers Breakfast Ideas