Nifs Too Healthy Vegetable Soup 1 Ww Pt Recipes

GARDEN VEGETABLE SOUP

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.

WEIGHT WATCHERS VEGGIE BARLEY SOUP (1 PT. FOR 1 CUP)

Steps:

• Spray large saucepan with non-stick spray. Add chopped carrots, onion and celery. Saute over low heat 5-7 minutes until softened - add garlic for the last minute.
• Add tomato paste (if you are out, just use 2 T. catsup), and stir it around a bit with the vegetables.
• Stir in broth, cabbage, herbs and barley. Simmer, partly covered, for 40 minutes until barley is softened. Add zucchini and parsley after the barley has cooked about 20 minutes, allowing them to cook for the last 20 minutes.
• Garnish with coarsely ground black pepper and 1 T. Parmesan cheese if desired.

NIF'S TOO HEALTHY VEGETABLE SOUP - 1 WW PT.

Steps:

• In a large stockpot, spray with nonstick spray and add cabbage, onion and carrots. Let veggies sweat over medium heat, stirring occasionally, for about 10-15 minutees. Veggies should be semi-translucent.
• Add other ingredients to stockpot. Bring up to a low boil and then reduce and simmer lightly for at least an hour. You will know that it's ready when the texture is right for you.
• Enjoy right away or let cool and pour into single serving freezer containers. This soup is ideal for lunches at work or school.