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Southwestern Vegetable Soup




Source of Recipe


CJ Crenshaw
16 oz of fresh chopped tomatoes (1)

16 oz of chicken broth (1)

1 cup of shredded cabbage (1)

1 cup of shredded spinach (0)

1 cup of shredded carrots (0)

1/2 cup of chopped onion (0)

1 cup fresh sliced green beans (0)

1 tbsp of olive oil (4)

Chili seasoning to taste



Place tomatoes in a blender on puree for 10 seconds. In large saucepan soften onion and cabbage by sautéing in oil. Then combine all ingredients except for chili seasoning. Bring to a low boil and cook on simmer for an hour to reduce and tenderize all veggies. Add chili seasoning to taste and slow cook for a couple of more hours simmering gently.



When serving - grate 1 oz of goat’s cheese over soup at table. (this adds 4 points)

If making into a larger meal you can add ½ breast of cooked and cubed chicken into soup when heating up to serve this adds 3 points to your total.

If freezing – remove the soup from the heat after veggies are tender and separate into individual servings, put servings into containers and freeze.



Makes 4 servings of (almost) 2 points each without cheese or chicken