Heddas Hearty Vegetable Soup 0 1 Ww Points Recipes

GARDEN VEGETABLE SOUP

Garden Vegetable Soup image

There's no bad time to slurp up a bowl of this soup. Loaded with nutritious non-starchy veggies, it clocks in at 0 Personal Points and works well as a lunch, an afternoon snack, or a first course for dinner. Try making a double batch and freezing extra portions to reheat in the days ahead. You'll definitely want to keep this goodness on hand.

Time 50m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 spray(s) Cooking spray
1 cup(s) Uncooked carrot(s) sliced
1 medium Sweet red pepper(s) finely chopped
0.25 cup(s), chopped Uncooked onion(s)
2 clove(s), large Garlic clove(s) finely chopped
3 cup(s) Fat free chicken broth beef broth or vegetable broth
1 cup(s), shredded Uncooked savoy cabbage shredded
2 tsp(s) Canned tomato paste
0.5 tsp(s) Dried basil
0.25 tsp(s) Dried oregano
0.25 tsp(s) Table salt or to taste
1 cup(s) Fresh spinach chopped
1 cup(s) Uncooked zucchini finely chopped

Steps:

Coat a medium pot with cooking spray and heat over medium- low. Add the carrot, bell pepper, onion, and garlic and cook until softened, 5 to 10 minutes, stirring occasionally.
Add the stock, cabbage, tomato paste, basil, oregano, and salt and bring to a boil over high heat. Reduce heat and simmer, covered, for about 15 minutes. Stir in the spinach and zucchini and cook until tender, 3 to 4 minutes.
Yields about 1 1/2 cups per serving.

Nutrition Facts : Calories 60 kcal

HEARTY VEGETABLE SOUP

Hearty Vegetable Soup image

A friend gave me the idea to use V8 juice in vegetable soup because it provides more flavor. My best vegetable soup recipe is perfect to prepare on a crisp autumn afternoon. -Janice Steinmetz, Somers, Connecticut

Provided by Taste of Home

Categories Dinner Lunch

Time 1h45m

Yield 16 servings (4 quarts).

Number Of Ingredients 22

Ingredients

1 tablespoon olive oil
8 medium carrots, sliced
2 large onions, chopped
4 celery ribs, chopped
1 large green pepper, seeded and chopped
1 garlic clove, minced
2 cups chopped cabbage
2 cups frozen cut green beans (about 8 ounces)
2 cups frozen peas (about 8 ounces)
1 cup frozen corn (about 5 ounces)
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 bay leaf
2 teaspoons chicken bouillon granules
1-1/2 teaspoons dried parsley flakes
1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon pepper
4 cups water
1 can (28 ounces) diced tomatoes, undrained
2 cups V8 juice

Steps:

In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.

Nutrition Facts : Calories 105 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 488mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

WW 0 POINT FAVORITE VEGETABLE SOUP

Ww 0 Point Favorite Vegetable Soup image

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!

Provided by Redsie

Categories Low Protein

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 cup diced onion
6 chicken bouillon cubes or 3 -4 teaspoons broth, seasoning mix
6 garlic cloves, minced
6 cups thinly sliced zucchini
2 cups thinly sliced carrots
1 (28 ounce) can diced tomatoes
3 teaspoons chopped fresh parsley
1 teaspoon basil leaves
1 teaspoon Italian spices
salt & pepper (to taste)

Steps:

In a large nonstick saucepan, combine onion, broth mix and garlic; cook stirring occasionally, until onion is translucent.
Add remaining ingredients and stir to combine; cover and cook over low heat, stirring occasionally, for about 10 minutes.
Add 4 cups water and bring to a boil. reduce heat to medium, cover, and cook until vegetables are soft, about 20 minutes.
Using slotted spoon, remove about 2 cups of vegetables from saucepan and set aside.
In blender, in a few batches, puree remaining soup, return pureed mixture to saucepan, add reserved vegetables and heat.

Nutrition Facts : Calories 66.4, Fat 1, SaturatedFat 0.2, Cholesterol 0.4, Sodium 752.2, Carbohydrate 13, Fiber 3.4, Sugar 7.8, Protein 3.2

HEARTY VEGETABLE SOUP

Hearty Vegetable Soup image

This recipe I concocted while chatting on the phone with a friend. Really not paying much attention to proportions, just adding a little of this and that. Well it tasted so good that I figured I'd better put pen to paper and write the ingredients down before I forgot. It is so unbelievably simple to make and is great comfort food. I also added 1/2 can of leftover corn and shredded sharp cheddar cheese as seen in photo.

Provided by Nan R.

Categories Potato

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

2 (14 ounce) cans beef broth
1 (15 ounce) can lentils
1 (15 ounce) can petite diced tomatoes
1 medium carrot
1 -2 stalk celery
1/2 medium onion
1 dried red pepper, hot
1/4 teaspoon thyme
2 teaspoons chili powder
3 garlic cloves, crushed
2 small potatoes, large dice

Steps:

Add all ingredients EXCEPT POTATOES to a medium pot.
You may add a little water if you like more broth.
Bring to a boil then let simmer for 45 minutes to 1 hour, stirring occasionally.
Add potatoes, continue to simmer on med low for another.
15 minutes or until potatoes are tender.
Enjoy.

Nutrition Facts : Calories 161.6, Fat 0.9, SaturatedFat 0.2, Sodium 528.2, Carbohydrate 29.9, Fiber 8.6, Sugar 4.7, Protein 10.1

GARDEN VEGETABLE SOUP WEIGHT WATCHERS 0 POINTS PER 1 CUP SERVI

Garden Vegetable Soup Weight Watchers 0 Points Per 1 Cup Servi image

This was a life saver for me when I started Weight Watchers. It's really good and with 2 slices WW wheat bread(only adds 1 point) It was quite filling. I got the recipe from the first week book of Weight Watchers.

Provided by cherij22

Categories Clear Soup

Time 35m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 10

Ingredients

2/3 cup carrot, sliced
1/2 cup diced onion
2 garlic cloves
3 cups reduced-sodium fat-free chicken broth
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 fresh zucchini, diced

Steps:

Spray a large saucepan with nonstick cooking spray, heat.
Saute' the carrot, onion, garlic over low heat until softened, about 5 minutes.
Add broth, beans, tomato paste, basil, oregano, and salt; bring to a boil.
Reduce heat, simmer, covered, about 15 minutes or until beans are tender.
Stir in the zucchini and heat for 3-4 minutes. Serve hot.
You can add in 1 1/2 cups diced green cabbage also, I personally do not like cabbage to I omit that ingredient.

WEIGHT WATCHERS 0 POINT GARDEN VEGETABLE SOUP

Weight Watchers 0 Point Garden Vegetable Soup image

This soup has been around for years! I taught Weight Watchers for 20 years and have been wildly endorsing this soup that long too! For WW Point followers, be aware that if you add starchy vegetables, you no longer have a 0 Point recipe. As well, if you use homemade stock, you may no longer have a 0 Point recipe. This recipe has a lot of "wiggle" room. I use home made chicken or turkey broth (very low sodium that way). Sometimes I'll use fresh spinach. In a pinch, I'll use canned green beans. I also like to play with the seasonings. I'll use fresh herbs from the garden when in season or I might try using hot sauce or pepper flakes to give it some heat. Also, try adding leftover chicken or shrimp but be sure to figure the points if you're following WW Points. This is a truly delicious, versatile and healthy dish!

Provided by Cucina Casalingo

Categories Very Low Carbs

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 cups chicken broth (home made is best, or store bought non-fat chicken, beef or vegetable broth)
2 garlic cloves, minced
1 small yellow onions or 1 small vidalia onion
1 tablespoon tomato paste (and or or 1 can diced tomatoes)
1/2 cup chopped carrot
1/2 cup green beans
1/2 cup chopped zucchini
1 (10 ounce) box frozen chopped spinach
1/2 teaspoon basil
1/2 teaspoon oregano
salt & pepper

Steps:

Spray a large sauce pan with non stick cooking spray.
Saute garlic, onions and carrots for 5 minutes.
Add broth, tomato paste, green beans, basil, oregano, salt and pepper.
Simmer for a about 5-10 minutes until all vegetables are tender.
Add the zucchini and simmer for 5 minutes longer.
Add frozen spinach and continue heating until the soup is steaming hot.

Nutrition Facts : Calories 50.4, Fat 1.1, SaturatedFat 0.2, Sodium 438.8, Carbohydrate 6.3, Fiber 2.3, Sugar 2.5, Protein 4.9

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