This Weight Watchers Cheesy Beef and Veggie Soup isn't the prettiest…but has a great flavor! It is packed full of carrots and cauliflower…not to mention beef and cheese! The best part is that it is a Weight Watchers recipe that is low in points!
Ingredients Needed for Cheesy Beef and Veggie Soup
- beef broth
- flour
- minced garlic
- matchstick carrots
- lean ground beef or extra lean ground turkey
- Paprika
- salt
- pepper
- 2% milk shredded cheese
- riced cauliflower
- Fat-Free evaporated milk
How to Make Cheesy Beef and Veggie Soup
I made this soup on the stovetop, but I think it could easily be adjusted for a slow cooker.
- First off, brown the ground beef or turkey and garlic in a skillet on the stove on medium-high heat. Be sure to drain off any excess fat from the ground beef to help keep the calories down.
- In a pot, add the beef broth and flour and stir to dissolve any lumps. Add the rest of the ingredients and stir well. I actually made my own beef broth using Better Than Bouillon and it was so much more flavorful then regular broth!
- Cook on medium to high heat for about an hour (stirring regularly) or until your carrots are soft.
WEIGHT WATCHERS POINTS
This made about 13 cups of soup. The serving size is 1 cup.
It was 6 myWW Points per cup if you use 93% lean ground beef.
On the current Weight Watchers Program (2023), it is 6 points per cup if you use 93% lean ground beef. If you use extra lean ground turkey it is only 2 points per cup.
What is Your Favorite Low Point Meal?
What is your favorite low point soup or meal? Be sure to check out my big list of over 40 1-Point Snack Ideas…plus it comes with a free printable that is super handy to keep on your fridge! If you keep scrolling down you will also find some free printable Motivational Cards for Busy Moms to help keep you on track to reaching your goals! You can see ALL of my Weight Watchers Recipes, Ideas and Motivation right HERE to help keep you going!
Cheesy Beef and Veggie Soup is a great Weight Watcher friendly meal with only 6 myWW Points per serving! Packed full of veggies!
- 6 cups beef broth
- 4 tablespoon flour
- 2 teaspoons minced garlic
- 3 cups matchstick carrots or thinly sliced/chopped carrots
- 2 pounds lean ground beef browned/drained (I used 93% lean)
- 1 teaspoon Paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 7 ounces 2% milk shredded cheese I used Mexican 4 cheese blend
- 4 cups riced cauliflower
- 12 ounces Fat Free evaporated milk
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First off you need to brown your ground beef. You can add in your garlic at this time if you want. Be sure to drain off any excess fat from the ground beef to help keep the calories down.
-
In your pot you will add the beef broth and flour and stir to dissolve any lumps. Now add the rest of the ingredients and stir well.
-
Cook on medium to high heat for about an hour (stirring regularly) or until your carrots are soft.
This yields about 13 cups of soup. Serving size is one cup.
It is 6 myWW Points if made as listed.Â
On the current Weight Watchers Program (2023), it is 6 points per cup if you use 93% lean ground beef. If you use extra lean ground turkey it is only 2 points per cup.
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