I love soup. I could eat it every day, no matter what time of year it is. It’s simple, it’s quick, it’s filling and if you use the right ingredients, it’s good for you!
This is one of the most hearty, filling and nutritious soups I’ve ever eaten. It’s the Weight Watcher Garden Veggie Soup. Now, their recipe is just a little bland, so I spruced it up just a tad! The more veggies the better! And the best part? ZERO POINTS per serving. When I’ve been craving bad things and eaten up all my points with pizza, cookie dough and ravioli (seriously. that’s what I ate the other day amongst a few other things), I just cooked up a big pot of this, ate a big bowl of it and put the rest away for another crave day.
Spruced Up Garden Veggie Soup
PointsPlus Per Serving: 0!
- 1/2 cup sliced carrots
- 1 small yellow onion diced
- 5 cloves of garlic
- 1 1/2-2 cups broccoli, chopped (stems) and broken up (head)
- 5 cups vegetable or chicken broth
- 1 1/2 tbsp tomato paste
- 2-3 cups sliced up green cabbage
- 1/2-1 cup sliced zucchini
- 1/2 cup green beans (fresh is best)
- 1 cup cauliflower, chopped and broken up (optional)
- 1 tsp sea salt
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp fresh ground pepper
- 1/4 tsp chili powder (i use mexican style chili powder)
- Pam Canola Oil Spray
1. Prepare the carrots, broccoli and cauliflower if you’re using it (chop, rinse) and put in a bowl. Chop up onion and garlic and mix with broccoli and carrots. Set aside and pull out another bowl.
2. Slice up cabbage into thin strips, about 1/4 inch wide. Slice up zucchini (not too thin since it cooks really fast). Put both into the new bowl and set aside.
3. Get a big pot out and get it nice and hot over a medium-hot heat. (If you’re not using pre-made broth, put a pot of hot water on the stove equal to 5 1/2 cups and get that boiling). Spray the bowl of carrots with some Pam Canola spray and then spray the hot pot with some too. It’ll steam up right away so put on your exhaust! Pour in the contents of the first bowl and right away start moving it around with a wooden spoon. Spray the Pam over it a couple more times over the next five minutes. The point of this is to saute the onion and garlic and soften the carrots and broccoli.
4. After the veggies are softened, pour in the broth (or the hot water and mix in the concentrate right away. If you are using bouillon cubes, mix those into the boiling water before you pour it into the soup pot.). Mix in the tomato paste, zucchini, green beans and cabbage, basil, salt, oregano, pepper and chili powder.
5. Bring to a boil and then turn it down to simmer. Taste it and season as necessary. I usually end up putting in a little more salt, a bit more pepper and possibly some garlic powder if I feel like it. Let it simmer for 15-20 minutes.
6. Dish out and enjoy! If you want, you can add a little grated parmesan cheese on top, but that’ll cost you a point!
You can put whatever vegetables you want in this soup, just use zero point veggies if you want to keep the soup zero points. It’s great right after you cook it, but it’s also good a few days later! All the flavors have had a chance to really infuse the rest of the soup. When cooking, it’s always a good idea to taste and season as necessary. Maybe add fresh herbs instead of dried or even try putting in diced jalapeno when you’re cooking up the broccoli and carrot to give it some heat! Keep trying new ways of making this soup and you’ll find the one that fits your tastes to a T. Then send me your own spruced up recipe! Good luck, soupers.