Friday, February 10, 2012

recipe review: it's THE soup!

The first thing everyone should learn how to cook if they're going to be a Weight Watcher is this soup.  My family and I simply refer to it as "THE SOUP" because we'll all know what we're talking about.  

So here you go, make this.  

Garden Vegetable Soup
6 servings
0 Points Plus

1 spray of cooking spray (like Pam)
1/2 cup sliced carrots
1/4 cup diced onions
2 cloves of minced garlic
3 cups of broth (anything fat free like vegetable, chicken, or beef)
1 cup diced green cabbage (this is a little less than 1/4 of a head of cabbage)
1 cup chopped spinach
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1 cup diced zucchini

Spray a large saucepan with cooking spray; heat.  Saute' carrot, onion, and garlic over low heat until soft, about 5 minutes.  Add broth, cabbage, spinach, tomato paste, basil, oregano, and salt; bring to boil.  Reduce heat; simmer, covered, about 15 minutes.  Stir in zucchini; cook 3-4 minutes more.  Serve hot.  

This recipe is great!  Six servings usually lasts me a week or two, and it's really easy to double the amount of soup you're making if you think you're going to go through it quickly.  You can freeze it also, but it does lose a little crunch in my opinion.  

If you go out on the internet and search "Weight Watchers Zero Point Soup" you will get a bunch of different recipes, this particular one comes from the 2012 guide I got in December 2011 at my meeting.  

If you're looking for something a little bit different, try this one: Mexican Zero Point Soup or look up one of your own.  

My recommendation if you're going to make this soup at home, buy the Pampered Chef 1-cup Prep Bowls and store them in those.  The bowls freeze, microwave, and travel extremely well and best of all they are glass and they don't stain or smell like other cheaper material storage containers.  

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