Does anyone have the recipe for Weight Watchers vegetable soup?

WEIGHT WATCHERS ZERO POINTS GARDEN VEGETABLE SOUP

Hands-on time: 20 minutes

Time to table: 1 1/4 hour

Makes 9 cups

6 cups broth (today I used Light Vegetable Stock)

Cooking spray

2 carrots, peeled and diced

1 large onion, diced

4 teaspoons garlic (from a jar or substitute four cloves minced garlic)

1/2 cabbage, chopped (or use a bag of slaw, the biggest chunks you can find vs the fine, don't skip the cabbage for it somehow makes the soup)

1/2 pound frozen green beans

2 tablespoons tomato paste

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon kosher salt

1 large zucchini, diced

Bring the broth to a boil in the microwave. (This is a time-saving tip that can be skipped if there's no hurry.)

Spray a Dutch oven with cooking spray and heat on MEDIUM HIGH. Add the carrots, onion and garlic and cook for about 5 minutes. Add all the remaining ingredients EXCEPT the zucchini and bring to a boil. Cover, reduce the heat to MEDIUM and simmer for about 15 minutes or until the beans are tender. Add the zucchini and cook until the zucchini are tender. Serve and enjoy!

NUTRITION ESTIMATE

Per Cup: 61 Cal (3% from Fat, 24% from Protein, 73% from Carb); 4 g Protein; 0 g Tot Fat; 0 g Sat Fat; 13 g Carb; 3 g Fiber; NetCarb10; NetCarb10; 52 mg Calcium; 1 mg Iron; 701 mg Sodium; 0 mg Cholesterol

OR

Zero POINTS®-Value Vegetable Soup Favorites

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POINTS® Value: 0

Servings: 12

Preparation Time: 35 min

Cooking Time: 13 min

Level of Difficulty: Easy

Works with Simply Filling

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

WEIGHT WATCHERS ZERO POINTS GARDEN VEGETABLE SOUP

Hands-on time: 20 minutes

Time to table: 1 1/4 hour

Makes 9 cups

6 cups broth (today I used Light Vegetable Stock)

Cooking spray

2 carrots, peeled and diced

1 large onion, diced

4 teaspoons garlic (from a jar or substitute four cloves minced garlic)

1/2 cabbage, chopped (or use a bag of slaw, the biggest chunks you can find vs the fine, don't skip the cabbage for it somehow makes the soup)

1/2 pound frozen green beans

2 tablespoons tomato paste

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon kosher salt

1 large zucchini, diced

Bring the broth to a boil in the microwave. (This is a time-saving tip that can be skipped if there's no hurry.)

Spray a Dutch oven with cooking spray and heat on MEDIUM HIGH. Add the carrots, onion and garlic and cook for about 5 minutes. Add all the remaining ingredients EXCEPT the zucchini and bring to a boil. Cover, reduce the heat to MEDIUM and simmer for about 15 minutes or until the beans are tender. Add the zucchini and cook until the zucchini are tender. Serve and enjoy!

Garden Vegetable Soup *2/3 cup sliced carrot *1/2 cup diced onion * 2 garlic cloves minced * 3 cups fat free broth (beef,veg or chicken) * 1 1/2 cups diced green cabbage * 1/2 cup green beans * 1 tblsp tomato paste * 1/2 tsp dried basil * 1/4 tsp dried oregano * 1/4 tsp salt * 1/2 cup diced zucchini In large saucepan sprayed with nonstick cooking spray, saute the carrot,onion,and garlic over low heat until softened, about 5 minutes. Add broth,cabbage,beans,tomato paste,basil,oregano and salt;bring to a boil. Lower heat and simmer,covered,about 15 minutes or until beans are tender. Stir in zucchini and heat 3-4 minutes. 0 points per serving Per serving 42 calories, 0 g fat, 2 g fiber Making this with the beef broth is my favorite. You can freeze this easily so I used to make double batches and then take it to work with me and with all the veggies I never got the starving feeling late in the afternoon. I ate it with some saltines for a few carbs and it seemed to fill a weak spot in my day. Great with a sandwich at supper for a bigger meal with the soup being refillable on a hungry day. This is great if you've hit a plateau. I would eat it every day for a week and I never got tired of it.

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