Total Time
Prep 20 mins
Cook 20 mins

This is a delicious way to lose weight! There are three variations so you never have to get tired of the same old thing! Adopted from "Moosewood Restaraunt New Classics" cookbook. Enjoy!

Ingredients Nutrition


  1. Heat the broth in a soup pot.
  2. Add the first seven vegetables one at a time.
  3. Stir in the tomatoes, soy sauce, vinegar, basil, oregano, dill, thyme, and pepper.
  4. Simmer for 15 or 20 minutes, until the vegetables are tender.
  5. add salt to taste.
  6. Enjoy!
  7. Variation 1:.
  8. For Mexican Zero Soup,add zucchini and minced chiles and replace the herbs with cumin, coriander, and cilantro.
  9. Use lime juice instead of vinegar.
  10. Variation 2:.
  11. For Hungarian Zero Soup, add mushrooms and replace the basil, oregano, and thyme with paprika, marjoram, and more dill.
  12. Top with nofat sour cream.
  13. Variation 3:.
  14. For Asian Zero Soup, replace the cabbage with bok choy and add straw mushrooms.
  15. Replace the herbs with grated fresh ginger root and minced scallions.
  16. Top with mung bean sprouts.
  17. To freeze: Prepare soup as directed. Allow to cool and place in freezer containers or bags. Freeze.
  18. To serve: Thaw in fridge and reheat on stovetop until hot.
Most Helpful

I needed to make a large pot of vegetable soup to kick start my return to Weight Watchers, and this recipe is perfect! It was great as posted, but I plan to try the variations to keep from getting bored. Unlike other reviews, I did not find any ingredient overpowered...a wonderful combination.
Made for the Sharon 123 Cookathon

Sweet Baboo November 04, 2010

I made the original recipe! Delicious! I plan on trying the variations in the future. The only change I'd make is to reduce the onions a bit...they were a little strong for me, but it was probably my onion. I agree...this makes way more than 4 servings, but I can freeze it for future lunches. Thanks for sharing!

breezermom October 16, 2010

What's not to like?!

iknitok May 02, 2010