Ww Simple Garden Vegetable Soup Recipes

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

GARDEN VEGETABLE SOUP

Garden Vegetable Soup image

For a vibrant, hearty dinner, ladle up a bowl of Alton Brown's Garden Vegetable Soup, perfect for rainy days or cold winter nights.

Provided by Alton Brown

Categories main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

4 tablespoons olive oil
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
2 tablespoons finely minced garlic
Kosher salt
2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
2 cups peeled and diced potatoes
2 cups fresh green beans, broken or cut into 3/4-inch pieces
2 quarts chicken or vegetable broth
4 cups peeled, seeded, and chopped tomatoes
2 ears corn, kernels removed
1/2 teaspoon freshly ground black pepper
1/4 cup packed, chopped fresh parsley leaves
1 to 2 teaspoons freshly squeezed lemon juice

Steps:

Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.

GARDEN VEGETABLE SOUP

Garden Vegetable Soup image

During the Depression, the backyard garden was the source for most of our food. I can remember picking fresh vegetables and then enjoying the mouthwatering aroma as this soup simmered for hours. We children could hardly wait for our dinner of soup, hot rolls and apple pie!-Dorothy Miller, Royersford, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 2h55m

Yield 10 servings (about 3 quarts).

Number Of Ingredients 12

Ingredients

1 small head cabbage (about 1 pound), chopped
3 medium green peppers, chopped
2 medium sweet red peppers, chopped
5 medium onions, chopped
3 celery ribs, chopped
6 medium tomato or 1 can (28 ounces) diced tomatoes
4 cups chicken broth
1 bay leaf
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
Salt and pepper to taste

Steps:

In a large kettle or Dutch oven, combine all ingredients; bring to a boil. Reduce heat. Cover and simmer for 2-1/2 hours or until vegetables are tender, stirring occasionally. Discard bay leaf.

Nutrition Facts : Calories 64 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 39mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

WW GARDEN VEGETABLE SOUP

Ww Garden Vegetable Soup image

This is my variation of the Zero Point Soup from Weight Watchers. The original recipe had cabbage in it and since I'm not a fan of cabbage, I changed it up a little bit. Sometimes I add chopped chicken to individual servings for added protein.

Provided by LARavenscroft

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup onion, chopped
1 cup carrot, chopped
1/2 cup celery, chopped
2 garlic cloves, minced
2 cups fat free chicken broth
1 (14 1/2 ounce) can diced tomatoes with jalapenos, undrained
1 (11 ounce) can vegetable juice, V-8
1 tablespoon tomato paste
1 cup canned green beans, drained
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt

Steps:

Spray a medium saucepan with non-stick cooking spray.
Add onion, carrots, celery, and garlic and saute for 5 minutes.
Add chicken broth, bring to a boil. Reduce heat and simmer covered for 10 minutes.
Add remaining ingredients and simmer for 10 more minutes.

Nutrition Facts : Calories 72.6, Fat 0.5, SaturatedFat 0.1, Sodium 1341.3, Carbohydrate 15.8, Fiber 3.2, Sugar 6.2, Protein 3.2

GARDEN VEGETABLE SOUP

Garden Vegetable Soup image

Make and share this Garden Vegetable Soup recipe from Food.com.

Provided by Karen in KS

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2/3 cup sliced carrot
1/2 cup diced onion
2 cloves garlic, 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

Steps:

Spray a large saucepan with non-stick cooking spray.
Saute the carrot, onion and garlic over low heat until softened, about 5 minutes.
Add broth, cabbage, green beans, tomato paste and simmer, covered about 15 minutes or until beans are tender.
Stir in zucchini and heat 3-4 minutes.
Serve hot.

Nutrition Facts : Calories 42.2, Fat 0.5, SaturatedFat 0.2, Cholesterol 0.3, Sodium 658.2, Carbohydrate 8.8, Fiber 2.3, Sugar 4.5, Protein 1.9

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