looking for W.W. ZERO Pt. SOUP

I did a search and found this Zero Point Value Vegetable Soup.

http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=99961

~Joanna:flowerforyou:

3 cups nonfat beef broth or nonfat vegetable broth or nonfat chicken broth (beef is the best)
2 garlic cloves, minced
1 tablespoon tomato paste
2 cups chopped cabbage
1/2 yellow onion
1/2 cup chopped carrots
1/2 cup green beans
1/2 cup chopped zucchini
1/2 teaspoon basil
1/2 teaspoon oregano
salt & pepper

Not the one? See other 0 Point Weight Watchers Cabbage Soup Recipes
< 60 mins Main Dish
Low Protein Main Dish
Carrots Main Dish
Savory Main Dish
Spray pot with non stick cooking spray saute onions carrots and garlic for 5 minutes.
Add broth, Tomato paste, cabbage, green beans, basil, oregano and Salt & Pepper to taste.
Simmer for a about 5-10 minutes until all vegetables are tender then add the zuccini and simmer for another 5 or so minutes.
I have tried different variations. Leaving out green beans. Adding chopped green onions in addition to the yellow onion.
All very good. You can customise it a bit.
--Diann... :flowerforyou:

Very welcome

~Joanna:flowerforyou:

I love that soup! It is sooo good. My mom used to make it all the time when I was still living at home. I miss it. So yummy for something so healthy! Even my 2 and 4 year old boys eat it up when she makes it and they are over. Hmm...maybe I should try making it myself sometime

Here are 3 more zero point soups:

Plum Tomato Cabbage Soup

(1/5th recipe: 36 calories/ 0g fat/ 480mg sodium/ 7.5g carbs/ 1.5g fiber/ 5g sugars/ 1.5g protein = 0 Points!)

Ingredients:

6 plum tomatoes; chopped

4 cups fat-free vegetable broth

2 cups chopped green cabbage

*Optional ingredients: salt, pepper, SPLENDA, FRANK'S RedHot, TABASCO Pepper Sauce (Garlic or original), garlic salt



Directions:

In a large pot sprayed with nonstick spray, place chopped tomatoes along with any juice and seeds. Cook over medium heat for 2 – 3 minutes, stirring occasionally. Add broth and cabbage, and raise heat to high. Once soup reaches a boil, reduce heat to low and cover. Allow soup to simmer for 5 minutes. Season to taste with salt, pepper, and any of the other optional ingredients. Enjoy! Makes 5 generous 1-cup servings.



Be creative… Adding an ounce of raisins or a package of (drained, rinsed, & cut) Tofu Shirataki noodles to the recipe only bumps it up to 1 Point! Mmmmmm…

1/5th recipe with raisins: 53 calories/ 0g fat/ 480mg sodium/ 12g carbs/ 2g fiber/ 8g sugars/ 1.75g protein = 1 Point



1/5th recipe with noodles: 44 calories/ 0.4g fat/ 485mg sodium/ 9g carbs/ 3g fiber/ 5g sugars/ 2g protein = 1 Point

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Chinese Shoestring Soup

(1/4th recipe: 32 calories/ 0g fat/ 515mg sodium/ 5.5g carbs/ 1.5g fiber/ 3g sugars/ 2.5g protein = 0 Points!)

Ingredients:

4 cups fat-free broth; vegetable, chicken, or beef

3 medium-sized scallions

1 small carrot

1 small zucchini

1/2 medium-sized red pepper

1 tsp. light/ low-sodium soy sauce

*Optional: 4 lemon wedges



Directions:

Begin by cutting all veggies (scallions included) into matchstick-sized strips (use a vegetable shredder if you have one!). In a large pot, combine all ingredients except for the scallions (and lemon wedges). Bring to a boil. Once soup has reached a boil, reduce to medium heat (a low boil) and add scallions. Cook for approximately 5 minutes, until veggies are limp. If desired, serve with lemon wedges for a citrus-y touch. Makes four 1-cup servings.


Be creative… At just 1 Point a serving, turn this into Shoestring Egg Flower Soup! To do so, pour 2 large egg whites into a container with a spout (like a measuring cup). Once soup has cooked for 5 minutes at medium heat, remove from heat and VERY slowly pour in egg whites while VERY quickly stirring in one direction. The result will be gorgeous bursts of egg bits in your yummy shoestring soup!



1/4th recipe with egg whites: 41 calories/ 0g fat/ 545mg sodium/ 6g carbs/ 1.5g fiber/ 3g sugars/ 4g protein = 1 Point

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Pumpkinlicious Veggie Soup

(1/5th recipe: 35 calories/ 0g fat/ 400mg sodium/ 6.5g carbs/ 2g fiber/ 3.5g sugars/ 2g protein = 0 Points!)


Ingredients:

4 cups fat-free broth; vegetable or chicken

1/2 cup canned pure pumpkin

1 small zucchini

1 1/2 cups chopped celery

1 medium-sized red pepper

*Optional: salt and pepper; to taste



Directions:

Cut pepper and zucchini into large chunks. In a large pot, stir to combine broth and pumpkin. Add celery and cook on high heat. After a few minutes (once soup is hot but not yet boiling), add zucchini and peppers. Once soup has reached a boil, reduce heat to low. Simmer for 5 minutes, or until veggies are tender. Add salt and pepper, if desired, and dig in! Makes five 1-cup servings.



Be creative… Toss in a half of a cup each of canned corn kernels and black beans for the last few minutes of cooking. With the addition of these Southwest-inspired ingredients, each serving is just 1 Point!


1/5th recipe with corn and black beans: 71 calories/ 0.5g fat/ 480mg sodium/ 14g carbs/ 3.5g fiber/ 4g sugars/ 4g protein = 1 Point

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HG Heads Up! To reduce the sodium in these soups, seek out low-sodium or salt-free broth.


Here's the link:
http://www.hungry-girl.com/week/weeklydetails.php?isid=976

~Joanna:flowerforyou: