Weight Watcher’s Vegetable Soup Two Ways

Both of these recipes are very good and even with the new point system in Weight Watcher’s the points value is still 0.   One recipe uses a slow cooker.   So, if I have a Banana Blueberry Muffin for breakfast I might have one of these soups for lunch.  It is all about moderation and balancing the calories.

WW Five-A-Day Vegetable Soup

  • 3 (15 oz.) cans reduced sodium chicken or vegetable broth
  • 2 (15 oz.) cans diced tomatoes with Italian seasoning
  • 1-1/2 cups cabbage, shredded
  • 1 lb. zucchini, chopped
  • 1 large carrot, shredded (I use carrots that come in a package already cut up)
  • 1 (15 oz.) can green beans, chopped
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 2 tbsp. fresh basil, minced (or 1 tbsp. dried)
  • salt and pepper to taste

Combine all ingredients except the last three.  Cover and cook on low for about 5 hours.  Prior to serving season to taste with salt and pepper and basil.

Serves 10

Recipe by cookingwithauntjuju.com   


WW Garden Vegetable Soup

  • 2/3 cup carrot, chopped
  • 1/2 cup onion, chopped
  • 1/2 cup zucchini, chopped
  • 2 garlic cloves, minced
  • 3 cups fat-free broth (beef, vegetable or chicken)
  • 1-1/2 cups cabbage, shredded
  • 1/2 cup canned green beans, chopped
  • 1 tbsp. tomato paste
  • 1/2 tsp. dried basil (can always use fresh if available)
  • 1/4 tsp. dried oregano
  • salt and pepper to taste

Spray a large saucepan with non-stick cooking spray.  Saute the carrots, onions and zucchini for about 5 to 10 minutes.  Then add the garlic and saute briefly.  Add the broth, cabbage, beans, tomato paste, basil, oregano and salt and pepper to taste; bring to a boil.  Reduce the heat and simmer, covered, about 15 minutes or until the vegetables are tender.

Serves 4

Recipe by cookingwithauntjuju.com   



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