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
