When the days get short and your hunger turns you into something out of a horror movie…
Weight Watchers‘ zero-Point soup is the way to go. I was super lazy and dumped a bunch of veggies in the slow cooker Monday night, then let it simmer while I slept. The morning brought yummy veggie goodness. I added tofu and had it for lunch.
Marty, a truly inspiring Weight Watchers leader in Massachusetts, once described the soup this way: “If you get off track, this stuff will pull you back on, fast.” And if you hate any part of it, substitute! Ditch the cabbage; try it with bean sprouts. Add proteins (which adds Points, but it’s good Points!). Make it without the tomatoes. Play around with it.
And if you try another awesome variation, let me know!
Garden Vegetable Soup
2/3 cup sliced carrot
1/2 cup diced onion
2 garlic cloves, minced
3 cups fat-free broth (beef, chicken or vegetable)
1-1/2 cups diced green cabbage
1/2 cup green beans
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/2 cup diced zucchini
1. In large saucepan sprayed with nonstick cooking spray, saute the carrot, onion and garlic over low heat until softened, about 5 minutes.
2. Add broth, cabbage, beans, tomato paste, basil, oregano and salt; bring to a boil. Lower heat and simmer, covered, about 15 minutes or until beans are tender.
3. Stir in zucchini and heat 3-4 minutes. Serve hot. Makes four 1-cup servings.
Per Serving: 42 calories; 0 g fat; 2 g fiber. If you’re counting, it’s zero Points.
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