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The WW Garden Vegetable Soup - 0 Points

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Old 10-06-1999, 12:24 AM   #1
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Default The WW Garden Vegetable Soup - 0 Points


* Exported from MasterCook *

Garden Vegetable Soup

Recipe By : W/W Week One Booklet
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup sliced carrots
1/2 cup diced onion
2 cloves garlic -- minced
3 cups chicken broth -- or beef or veggie
1 1/2 cups cabbage -- diced
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 zucchini -- diced

1. In large saucepan, sparyed with nonstick cooking spray, saute carrot, onion and garlic over low heat until softened,
about 5 minutes.

2. Add broth, cabbage, beans, tomato paste, basil, oregano and salt; bring to a boil. Lower heat and simmer, covered,
about 15 minutes or until beans are tender.

3. Stir in zucchini and heat 3-4 mnutes. Serve hot.

Calories: 93.4
Fat grams: 2.2
Sat. Fat grams: 0.6
Mono. Fat grams: 0.9
Poly. Fat grams: 0.5
Cholesterol: 2
Carbs: 9.3
Fiber grams: 2.4
Protien grams: 9.8
Sodium: 1353
Potassium: 595
Calcium: 51

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Serving Ideas : Makes 4 1-cup servings.
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Old 10-07-1999, 11:35 PM   #2
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* Exported from MasterCook *

Weight Watchers' Favorite Vegetable Soup -- 0 Points

Recipe By :JaneStarr's WW Recipe Adaptation
Serving Size : 8 Preparation Time :0:00
Categories : Janestarr Reg 6
Success

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup diced onion
8 teaspoons instant chicken broth granules or
8 packets instant chicken broth & seasoning mix
8 cloves minced garlic -- (equal to 4 tsp.)
9 cups assorted sliced veggies -- *see Note
1 tomato -- seeded & chopped
4 teaspoons fresh parsley -- chopped (or 1 tsp dried)
1 teaspoon dried basil leaves -- ( I prefer 1Tb fresh)
1/2 teaspoon pepper -- (I use a bit less of restaurant grind)


INSTRUCTIONS:
1). Spray large (5+ Quart), non-stick saucepan lightly with Pam. Saute onions over medium heat until almost translucent. Add garlic and dry chicken mix. Continue cooking until onion is translucent. ( I like my onions lightly browned).
2). Stir in remaining ingredients. Cover and cook over low heat for about 10 minutes.
3). Add 8 cups of water and bring to a boil. Reduce heat, cover and simmer about 20 minutes (until vegetables are soft).
4). Use a slotted spoon to remove about 2 cups of vegetables from pan; set aside.
5). Allow soup to cool to room temperature. Puree remaining soup in a blender in small batches. (I plan to use my new hand blender right in the pot)
6). Return pureed mixture and reserved vegetables to saucepan and heat.
Enjoy as an unlimited vegetable on the Weight Watchers plan!

This soup is especially good with 7 - 8 fat-free cracked pepper crackers (which count as one bread serving/point).

I like to microwave 1 1/2 cups of this soup for about 2 minutes (150 °F) and eat with the crackers about 30 minutes before lunch.

Per MasterCook: 69 cals, 1g fat (14% CFF), 4g fiber

This is a "free food" per WW leaders and materials. Enjoy!

Submitted to REG 6 by Janestarr@home.com From CT, USA -- June, 1999

Description:
"Large Quantity of WW Veggie Soup"
Source:
""Smart Start" Program Book YEAR: 1996"

- - - - - - - - - - - - - - - - - - -

Per serving: 69 Calories (kcal); 1g Total Fat; (13% calories from fat); 5g Protein; 12g Carbohydrate; 1mg Cholesterol; 1126mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : * I use a combo. of zuccini, yellow squash, carrot, & mushrooms
Nutr. Assoc. : 0 2130706543 0 0 905952 0 0 0 0 0

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Old 01-05-2000, 09:46 PM   #3
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* Exported from MasterCook *

New Year's Vegetable Soup (0 points)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Soups- Hot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon olive oil
1 large Vidalia onion -- coarsely chopped
4 cloves garlic -- minced
-- (or more to taste)
2 cups chopped carrots
2 cups chopped celery
3 red bell peppers -- coarsely chopped
3 green bell peppers -- coarsely chopped
2 cups green beans -- sliced
1 cabbage head -- coarsely chopped (I used green.)
5 large ripe tomatoes -- coarsely chopped
28 ounces chicken broth, LS FF -- (I use organic- can also use vegetable broth.)
1 cup chopped fresh parsley
1 cup chopped basil
Salt and pepper -- to taste
Tabasco sauce -- to taste
1 pound fresh spinach -- (I used washed bagged spinach which I coarsely chopped.)

Saute onion and garlic in olive oil until softened and fragrant.

Stir in carrots and celery and continue to saute until softened.

Add peppers and cook until mixture is lightly browned.

Stir in green beans and cabbage and cook for about 5 minutes.

Add tomatoes and chicken (or vegetable) broth and bring soup to a boil. Turn down heat and simmer for 5 minutes.

Add parsley, basil, salt and pepper to taste and Tabasco for a little kick if you'd like.

Stir in spinach and continue simmering for 1-2 minutes- do not overcook.

Remove approximately 1/3 of the soup and lightly puree (I like some chunks remaining.) Add back to the soup and stir. (Can totally puree for a smoother consistency)


- - - - - - - - - - - - - - - - - - -

Per serving: 83 Calories (kcal); 1g Total Fat; (10% calories from fat); 4g Protein; 17g Carbohydrate; 0mg Cholesterol; 79mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : The serving size really depends on how big a bowl you want. I would say it makes 8-12 servings, but since it's zero points I'm not going to get crazy over it. To make this soup into a meal add any kind of beans, chicken or turkey. Another idea is to make it as a zero point soup and add the additional stuff when you reheat it depending on what you have leftover.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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Old 01-20-2000, 08:39 PM   #4
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Here's a Beef-flavored variation to the WW Veggie Soup that I "invented" last weekend. It's my new favorite! I've also include in
the "notes section" my "lazy version" for those days where you can't face all that slicing and dicing (It's also good for
"cooking rejects").

Just be aware that these "free foods" are only free in reasonable quantities. I usually eat about 1 1/2 cups of this for 0 points.
This is also true for WW original "Favorite Vegetable Soup" recipe.

I have also made WW veggie soup in my crockpot. I just brown the onions first and then throw everything into the crockpot on low
for however many hours I'll be gone(usually all day). You can't really mess this up -- just make sure that the veggies are as soft
as you like them. I usually sauté large quantities of onions and mushrooms and keep (freezer-weight) ziplocks of them in the freezer
for making soups and adding bulk to my suppers.
--Jane


* Exported from MasterCook *

Favorite Vegetable Soup Beef Variation-- 0 Points

Recipe By :JaneStarr
Serving Size : 10 Preparation Time :0:00
Categories : lowfat soups
vegetables Weight Watchers


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup diced onion -- 1//2 bag frozen is OK
1 46-oz can V-8® vegetable juice -- or tomato juice
3 teaspoons instant beef broth granules or
3 packets instant beef broth & seasoning mix or
6 teaspoons beef bouillon concentrate -- Bovril
3 cups water
8 cloves minced garlic -- (equal to 4 tsp. in jar)
10 cups assorted sliced veggies -- *see Note
4 teaspoons fresh parsley -- chopped (or 1 tsp dried)
1 teaspoon dried basil leaves -- ( I prefer 1Tb fresh)
1/2 teaspoon pepper -- (I use a bit less of restaurant grind)


1). Spray large (5+ Quart), non-stick saucepan lightly with Pam. Sauté onions over medium heat until almost translucent. Add garlic
and dry beef mix (if using). Continue cooking until onion is translucent. (I like my onions lightly browned).

2). Stir in remaining ingredients except for V-8, water and Bovril. Cover and cook over low heat for about 10 minutes.

3). Add 3 cups of water, V-8 juice and liquid Bovril (if using), and bring to a boil. Reduce heat, cover and simmer about 20
minutes (until vegetables are soft).

4). Use a slotted spoon to remove about 2 cups of vegetables from pan; set aside.

5). Allow soup to cool to room temperature. Puree remaining soup in a blender in small batches. (I use my Braun hand blender right
in the pot)

6). Return pureed mixture and reserved vegetables to saucepan and heat.


This soup is especially good with 7 - 8 fat-free cracked pepper crackers (which count as one bread serving/point).

I like to microwave 1 1/2 cups of this soup for about 2 minutes (150 °F) and eat with the crackers about 30 minutes before lunch.

Nutrition estimated by MasterCook 5 (with assorted sliced veggies linked to frozen California-blend):

79 cals, trace fat (4% CFF), 5g fiber


Description:
"Large Quantity of WW Veggie Soup"
Source:
"Inspired by: Favorite Vegetable Soup -- "Smart Start" Program Book
YEAR: 1996"
S(Diet-exchange@onelist.com):
"by: JaneStarr@home.com in CT on 1/20/00"
Yield:
"15 cups approx."

- - - - - - - - - - - - - - - - - - -

Per serving: 79 Calories (kcal); trace Total Fat; (3% calories from fat); 4g Protein; 15g Carbohydrate; trace Cholesterol; 818mg
Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : * I use a combo. of zucchini, yellow squash, carrot, & mushrooms.
When I'm in a rush, I use bags of already shredded carrots and sliced mushrooms as well as frozen chopped onion and peppers. You
can vary this recipe to include your favorite fresh or frozen veggies.
I count a single 1 1/2 cup serving as 3 unlimited vegetables on the Weight Watchers plan (0 pts).

Nutr. Assoc. : 0 0 2130706543 0 2130706543 0 0 1110 0 0 0 0

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Old 01-20-2000, 08:46 PM   #5
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Here's the original WW 2 serving recipe from 1995:
Jane
* Exported from MasterCook *

Favorite Vegetable Soup -- 0 pts -- 2 servings

Recipe By :Weight Watchers Smart Start Booklet, 1995
Serving Size : 2 Preparation Time :0:00
Categories : lowfat soups
vegetables Weight Watchers


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup onion -- diced
2 packets instant chicken broth and seasoning mix
2 cloves garlic -- minced
1 1/2 cups thinly sliced zucchini
1/2 cup thinly sliced carrots
1/2 cup chopped tomato -- seeded
1 teaspoon fresh chopped parsley
1/4 teaspoon basil leaves
1/8 teaspoon pepper

In a 1 1/2 quart 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, about 10 minutes.

Add 2 cups of water, and bring to a boil. Reduce heat to medium, cover, and cook until vegetables are soft (about 20 minutes).

Using a slotted spoon, remove about 1/2 cup vegetables from saucepan and set aside.

In blender container puree remaining soup in 2 batches; return pureed mixture to saucepan. Add reserved vegetables and heat.

Description:
"A Weight Watcher "Free Food""
S(Diet-exchange@onelist.com):
"by: JaneStarr@home.com in CT on 1/20/00"

- - - - - - - - - - - - - - - - - - -

Per serving: 64 Calories (kcal); 1g Total Fat; (15% calories from fat); 3g Protein; 12g Carbohydrate; 1mg Cholesterol; 1134mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : According to Weight Watchers program materials, one serving of this soup counts as a "free food".
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

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Old 01-20-2000, 08:51 PM   #6
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Here's what I do when I want to stock my freezer with "free" WW soup:
Jane

* Exported from MasterCook *

Weight Watchers' Favorite Vegetable Soup -- 0 Points

Recipe By :JaneStarr's WW Recipe Adaptation
Serving Size : 8 Preparation Time :0:00
Categories : Janestarr lowfat
Weight Watchers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup diced onion
8 teaspoons instant chicken broth granules or
8 packets instant chicken broth & seasoning mix
8 cloves minced garlic -- (equal to 4 tsp.)
9 cups assorted sliced veggies -- *see Note
1 tomato -- seeded & chopped
4 teaspoons fresh parsley -- chopped (or 1 tsp dried)
1 teaspoon dried basil leaves -- ( I prefer 1Tb fresh)
1/2 teaspoon pepper -- (I use a bit less of restaurant grind)


INSTRUCTIONS:
1). Spray large (5+ Quart), non-stick saucepan lightly with Pam. Saute onions over medium heat until almost translucent. Add garlic and dry chicken mix. Continue cooking until onion is translucent. ( I like my onions lightly browned).
2). Stir in remaining ingredients. Cover and cook over low heat for about 10 minutes.
3). Add 8 cups of water and bring to a boil. Reduce heat, cover and simmer about 20 minutes (until vegetables are soft).
4). Use a slotted spoon to remove about 2 cups of vegetables from pan; set aside.
5). Allow soup to cool to room temperature. Puree remaining soup in a blender in small batches. (I plan to use my new hand blender right in the pot)
6). Return pureed mixture and reserved vegetables to saucepan and heat.
Enjoy as an unlimited vegetable on the Weight Watchers plan!

This soup is especially good with 7 - 8 fat-free cracked pepper crackers (which count as one bread serving/point).

I like to microwave 1 1/2 cups of this soup for about 2 minutes (150 °F) and eat with the crackers about 30 minutes before lunch.

Estimated by MasterCook 5: 77 cals, 1g fat (11% CFF), 5g fiber using California-Blend frozen veggies

A single serving of this is a "free food" per WW leaders and materials. I count 1 1/2 cups as 3 unlimited veg. servings. Enjoy!

Description:
"Large Quantity of WW Veggie Soup"
Source:
""Smart Start" Program Book YEAR: 1996"

- - - - - - - - - - - - - - - - - - -

Per serving: 77 Calories (kcal); 1g Total Fat; (11% calories from fat); 5g Protein; 12g Carbohydrate; 1mg Cholesterol; 1156mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : * I use a combo. of zuccini, yellow squash, carrot, & mushrooms
Nutr. Assoc. : 0 2130706543 0 0 0 0 0 0 0 0

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Old 02-02-2000, 07:52 AM   #7
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Can anyone help me, I have lost my WW free cabbage soup recipe. Thanks in advance.

Pam
Phaling@aol.com
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Old 02-05-2000, 11:57 AM   #8
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Hi Pam,
I hope that this is the one you wanted from a long time ago.
Cabbabe Soup

Simmer
4 beef bouillion cubes
1-small cabbage shredded
2 cups each Tomato sauce and water
l tsp salt
1/8 tsp pepper
dash of lemon juice
1 medium onion (chopped)
1 can tomatoes (15oz) diced
l tsp brown sugar
Sweetner to taste
green pepper, chopped

I hope this is the one your were looking for
Sharon44
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Old 02-08-2000, 07:34 PM   #9
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Or may be the one called Garden Vegetable Soup, from the first week booklet? Look it's already there on 01/26/2000 by Kelly

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Old 03-30-2000, 02:49 PM   #10
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There's something funny about this recipe. Cabbage takes far longer to cook than green beans, whether the cabbabe is diced or not. Fifteen minutes will not cook the cabbage but will turn the green beans to mush. I always micronuke my cabbage before I put it into soup because it takes about half an hour to cook into some softness.

When I make this soup, I flavor it with good curry powder. I know someone who flavors it with Chinese mustard (put in at the end because mustard cooks out).

I make a big kettle of it and put in a can of good whole tomatoes, chopped up, because I like tomatoes and they are said to be cancer preventing. I often use frozen packages of Birdeye broccoli and cauliflower instead of using fresh vegetables.

Since I live on this stuff, I always defat the broth first by putting it in the refrigerator so that the fat congeals and can be discarded.
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Old 06-28-2000, 01:15 AM   #11
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For Jeanne's bumper crop of squash!
Jane
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Old 09-16-2000, 06:55 AM   #12
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I'm looking for the recipe for the original cabbage soup diet. If anyone has it hanging around anywhere, Please let me know.
Thanks

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All things are possible to him who believes...
AND I BELIEVE I CAN LOOSE THIS WEIGHT THIS TIME... FOR GOOD!!!
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Old 09-18-2000, 06:51 AM   #13
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Do yourself a favor......that's not healthy...go with a WW diet...safe, healthy, and satisfying.
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Old 09-18-2000, 08:01 AM   #14
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I am not going to do the whole diet, I just want to make the soup to go along with some of my meals.

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AND I BELIEVE I CAN LOOSE THIS WEIGHT THIS TIME... FOR GOOD!!!
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Old 09-20-2000, 10:55 AM   #15
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http://www.wsaz.com/int/cabbage.shtml

I've never tried this diet I just come across it the other day while surfing the net.

Also go here to get info that you might need to know.http://www.mayohealth.org/mayo/9704/htm/wabout1.htm

What type of weight loss program are you on now??? I think ww is the best plan available.
I hope this helps
Laine
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