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0 Point Favorite Vegetable Soup
RECIPE BY: Redsie
This is my favorite Weight Watchers vegetable soup. I have been making it over and over again and I still love it! Edited to add that I now add some Tabasco sauce to the soup to give it a nice kick!
Posted on: Sep 11, 2005
Ingredients
Directions
1
In a large nonstick saucepan, combine onion, broth mix and garlic; cook stirring occasionally, until onion is translucent.2
Add remaining ingredients and stir to combine; cover and cook over low heat, stirring occasionally, for about 10 minutes.3
Add 4 cups water and bring to a boil. reduce heat to medium, cover, and cook until vegetables are soft, about 20 minutes.4
Using slotted spoon, remove about 2 cups of vegetables from saucepan and set aside.5
In blender, in a few batches, puree remaining soup, return pureed mixture to saucepan, add reserved vegetables and heat.
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Featured Reviews for This Recipe
From: ratherbeswimmin'
On Feb 13, 2008
This is a nice healthy soup. The flavor intensifies some after overnight refrigeration. My husband added Tabasco sauce to his, but I liked it just fine without. Pureeing gave it some body so you aren't just eating broth with chopped vegetables. Thanks for sharing this recipe.
From: Lainey6605
On Feb 10, 2008
Very good. It really hit the spot on a cold day. Thanks for posting!
From: Miss Annie in Indy
On Feb 27, 2008
Great tasting soup although I did modify somewhat due to ingredients on hand and I made this the lazy girl way. Used dried minced onions, canned fat fee chicken broth, garlic powder, was out of zucchini so subbed shredded cabbage, had tomato juice open in the frig used that, and to make a more complete meal added one box of cubed tofu. Loved your idea of hot sauce and added that after tasting, wanted a little more heat so I also added orange flavored habanero sauce. Your choice of spices were really tasty in this soup and could have done without the heat. (But also VERY good with it) Thanks for posting Redsie, this is a winner.
From: homegirl
On Jan 22, 2008
I forgot to blend mine but it was no big deal as I bought a bunch of the veggies precut and they were already smaller than I would've done. I threw in some mushrooms and greenbeans for bulk and also some hot sauce as suggested. Yummy and filling.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (258g) Recipe makes 8 servings |
||
| Calories 71 | ||
| Calories from Fat 7 | (10%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.8g | 1% | |
| Saturated Fat 0.2g | 0% | |
| Monounsaturated Fat 0.2g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 802mg | 33% | |
| Potassium 631mg | 18% | |
| Total Carbohydrate 15.4g | 5% | |
| Dietary Fiber 3.5g | 14% | |
| Sugars 8.0g | ||
| Protein 3.0g | 6% | |
| Vitamin A 5028mcg | 100% | |
| Vitamin B6 0.4mg | 21% | |
| Vitamin B12 0.0mcg | 0% | |
| Vitamin C 34mg | 57% | |
| Vitamin E 0mcg | 1% | |
| Calcium 63mg | 6% | |
| Iron 1mg | 5% | |
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