Vegetable soup recipe
OK... this is one from Weigh****chers... and is really tasty and filling!
... and guess what?
ZERO points! .... so it must be really low in everything... but sure tastes good.
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Some say that this soup is the secret to their weight-loss success. It's a great midday snack or premeal hunger-buster.
Ingredients
2 medium garlic clove(s), minced
1 medium onion(s), diced
2 medium carrot(s), diced
1 medium sweet red pepper(s), diced
1 medium stalk(s) celery, diced
2 small zucchini, diced
2 cup(s) green cabbage, shredded
2 cup(s) Swiss chard, chopped
2 cup(s) cauliflower, small florets
2 cup(s) broccoli, small florets
2 tsp thyme, fresh, chopped
6 cup(s) vegetable broth
2 Tbsp parsley, or chives, fresh, chopped
1/2 tsp table salt, or to taste
1/4 tsp black pepper, or to taste
2 Tbsp fresh lemon juice, optional
Instructions
* Put garlic, vegetables, thyme and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered, about 10 minutes.
* Stir in parsley or chives; season to taste with salt, pepper and lemon juice. Yields about 1 cup per serving.
Notes
* If you like thick soups, consider pureeing this recipe in the pot with an immersion blender.
There are so many variations on this recipe. Add or leave out vegetables to suit your taste.
Save time by using frozen vegetables instead of fresh ones (though the texture of the soup might change a bit). You can also buy small amounts of pre-cut vegetables from your super market's salad bar.
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I used a bag of frozen veggies and added peppers and onions and stuff....
How was your weather up there in Cummins?... we didn't have any issues other than really low temps down here in Columbus...
oh.. just noticed... (ahem) ... it's MarC
I don't know what my Mom was thinking... spent my whole life correcting people!
Cheesy Soup
Makes about 10 cups.
1 Point Per Cup
1 Can Rotel Tomatoes
3 cans low sodium FF chicken broth
2-1 lb bags frozen mixed veggies (your choice)
Simmer together for 30 min.
Add 10 oz. Velveeta light cheese, cubed; stir until melted. (I use the whole 16oz pkg. Don’t want those 6oz sitting in the fridge! Using the whole pkg only adds a half point per cup to the whole recipe.)
If you'd like it a little thicker, mix 3T cornstarch with 1/4 c. cold water and then stir gradually into the hot soup mixture.
I've used 2# broccoli cuts, 2# mixed veggies, 2# broccoli/cauliflower/carrot mix, my favorites are Bird’s Eye Baby corn Blend and Baby Pea Blend -- all were good.
If you add more zero-point veggies, divide the recipe by 10 for a larger 1-point serving. If you add chicken or fish, be sure to count those points.
I use this soup as a base. I usually add grilled chicken to each bowl, just add the extra points per cup. One of the variations my husband called Hamburger in a Bowl. I add 1lb of browned, ground beef or turkey, seasoned with Taco seasoning mix, garlic and chili powder, to the pot. This adds 3 pts per cup but it’s worth the variation and very filling.
My new G.O.A.L. ~~~~ Get Out And Live!
Includes 61lbs lost before surgery
