hey everyone

I was just wondering if anyone had a veggie soup recipe they would like to share other than the one in the recipe thread?? I am in the mood for soup. I have no clue why since the weather is warmer,lol! Any recipes would be greatly appreciated, Thanks!

30 minutes

Serves/Makes: 4


Ingredients:
2/3 cup sliced carrot
1/2 cup diced onion
2 garlic cloves
3 cups broth low salt (beef, chicken, or vegetable)
1 1/2 cup diced green cabbage
1/2 cup green beans
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/2 cup diced zucchini

Directions:

In a large saucepan, sprayed with nonstick cooking spray, saute carrot, onion, and garlic over low heat until softened, about 5 minutes. Add broth, cabbage, beans, tomato paste, basil, oregano; bring to a boil.

Lower heat and simmer, covered about 15 minutes or until beans are tender. Stir in zucchini and heat 3-4 minutes. Serve hot.

Angelica,
here is lazy, easy soup:

1 large can V8 Vegie Juice
2 large cans(cartons) chicken broth
Frozen vegies of choice.....peas, broccoli, spinach
chopped vegies

thinly sliced onions that have been sauted with a little evoo and then.....add a touch of red wine to the onions...... then add to the pot...yummy!!!

I'm not on LAWL so wouldn't know if this would work, but I remember one time I just got a can of, I think tomato soup, and a can of creamed corn, dump them together, bring to the simmer et voila, lazy chick's tomato corn chowder (I think I saw a recipe somewhere but can't remember where). Only problem, it would have fed an army

here is one:

Classic Chicken Vegetable Soup


This recipe serves: 8


6 chicken breasts with the bone, about 3 pounds total
12 cups low-sodium chicken broth
2 cups canned crushed Italian tomatoes
1 large onion, diced
3 carrots, peeled and thinly sliced
3 celery ribs, finely chopped
1 red bell pepper, seeded and diced
8 ounces orzo or other small, shaped pasta
4 cups chopped fresh spinach, escarole or kale (I used cabbage)
1/4 cup chopped fresh parsley
1/4 cup chopped fresh oregano
Lite salt to taste
freshly ground black pepper



1. Remove and discard the skin from the chicken breasts and place the breasts in a large soup pot. Add the chicken broth, bring it to a boil and reduce the heat so that the broth just simmers. Simmer until the chicken is thoroughly cooked, about 15 minutes. Remove the chicken and transfer to a plate to cool.
2. Skim the fat from the broth and bring it back to a boil. Add the tomatoes, onion, carrots, celery and red pepper. Simmer until the vegetables are soft, about 5 minutes.

3. Add the orzo or other pasta and cook for 5 to 8 more minutes, until the pasta is al dente.

4. Meanwhile, discard the bones from the chicken and chop the meat into small pieces.

5. Add the chicken, spinach, parsley and oregano to the soup pot and simmer for another minute or two. Season to taste with salt and pepper.

Serving Size: 1 large bowl


Number of Servings: 8
Per Serving:
Calories 284 Carbohydrate 33 g
Fat 4 g Fiber 4 g
Protein 29 g Saturated Fat 2 g
Sodium 385 mg **Based on using regular salt - not lite salt!

You can always eliminate the chicken if you want true veggie soup......but I have another recipe that I just love, I am looking for it

here it is:

WEIGHT WATCHERS ZERO POINTS GARDEN VEGETABLE SOUP
Hands-on time: 20 minutes
Time to table: 1 1/4 hour
Makes 9 cups

6 cups broth (today I used Light Vegetable Stock)

Cooking spray
2 carrots, peeled and diced
1 large onion, diced
4 teaspoons garlic (from a jar or substitute four cloves minced garlic)
1/2 cabbage, chopped (or use a bag of slaw, the biggest chunks you can find vs the fine, don't skip the cabbage for it somehow makes the soup)
1/2 pound frozen green beans
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon kosher salt

1 large zucchini, diced

Bring the broth to a boil in the microwave. (This is a time-saving tip that can be skipped if there's no hurry.)

Spray a Dutch oven with cooking spray and heat on MEDIUM HIGH. Add the carrots, onion and garlic and cook for about 5 minutes. Add all the remaining ingredients EXCEPT the zucchini and bring to a boil. Cover, reduce the heat to MEDIUM and simmer for about 15 minutes or until the beans are tender. Add the zucchini and cook until the zucchini are tender. Serve and enjoy!


NUTRITION ESTIMATE
Per Cup: 61 Cal (3% from Fat, 24% from Protein, 73% from Carb); 4 g Protein; 0 g Tot Fat; 0 g Sat Fat; 13 g Carb; 3 g Fiber; NetCarb10; NetCarb10; 52 mg Calcium; 1 mg Iron; 701 mg Sodium; 0 mg Cholesterol; Weight Watchers ... hmmm ... 1 point

NUTRITION NOTES This soup is low-cal, low-carb, high-fiber and no-fat. But hmmm. What about the claim that it has no points in the Weight Watchers world? I suppose so, since all the ingredients are "free". But honestly, a calorie's a calorie and so I count every one of them whether from chocolate cake or fresh vegetables. In my book, this Garden Vegetable Soup counts as 1 point but is a definite one-point winner.


I also like to add a couple of shakes of ground red pepper. Sometimes I subsitute different veggies in, and I rarely use cabbage, as it does not sit well with me. It is delicious with the cabbage.....but I cannot eat it. Also, sometimes I like to use diced tomatos instead of paste. Just depends on my mood for the week. I know Jillian makes a similar soup and eats it just about daily. I hope this helps

Ah, I see Elizabeth gave you just about the same recipe.........guess I should do a bit more reading .

thanks so much for the soup reciepes , i think i will try them all.

Mamma nicole....What are the La exchanges for a serving? i am thinking 1 cup would be about 2 veggies?

about that. I tend to allow more veggies than the plan calls for, so I usually have 1 c. for 1 veggie..........but, if you have a hard time getting veggies in, I would say it is acceptable to call it 2 veggies I am no expert though, it is just my 2 cents

i make the same WW soup that nicole mentioned, but i add a bit of frozen corn and tons of diced tomatoes, plus i add a can of crushed tomatoes, and also some low sodium v-8 (so it's more tomato based than broth based) along with the veggie stock, celery and i add lentils too so i can use the soup as veggies, protein and starch.
and as nicole said, i eat it almost daily!
it's got tons of fiber from the lentils and it keeps you full for a long time. and i just put the excess into individual tupperware bowls and freeze it and pull them out as i need them.
hope it turns out well for you!