Soup: 0 pt. WW Favorite Vegetable Soup
Source of Recipe
""Smart Start" Program Book YEAR: 1996" JaneStarr's WW Recipe Adaptation
List of Ingredients
1 cup diced onion
8 teaspoons instant chicken broth granules or
8 packets instant chicken broth & seasoning mix
8 cloves minced garlic (equal to 4 tsp.)
9 cups assorted sliced veggies *see Note
1 tomato seeded & chopped
4 teaspoons fresh parsley chopped (or 1 tsp dried)
1 teaspoon dried basil leaves ( I prefer 1Tb fresh)
1/2 teaspoon pepper (I use a bit less restaurant grind)
Notes: * I use a combo. of zuccini, yellow squash, carrot, & mushroomsRecipe
1). Spray large (5+ Quart), non-stick saucepan lightly with Pam. Saute onions over medium heat until almost translucent. Add garlic and dry chicken mix. Continue cooking until onion is translucent. ( I like my onions lightly browned).
2). Stir in remaining ingredients. Cover and cook over low heat for about 10 minutes.
3). Add 8 cups of water and bring to a boil. Reduce heat, cover and simmer about 20 minutes (until vegetables are soft).
4). Use a slotted spoon to remove about 2 cups of vegetables from pan; set aside.
5). Allow soup to cool to room temperature. Puree remaining soup in a blender in small batches. (I plan to use my new hand blender right in the pot)
6). Return pureed mixture and reserved vegetables to saucepan and heat. Makes 8 servings.
Enjoy as an unlimited vegetable on the Weight Watchers plan!
This soup is especially good with 7 - 8 fat-free cracked pepper crackers (which count as one bread serving - you would need to add more points for them). I like to microwave 1 1/2 cups of this soup to 150 degrees and eat with the crackers about 30 minutes before lunch.
Per MasterCook: 69 cals, 1g fat (14% CFF), 4g fiber
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