How do you store your favorite 0 point soup? I was wondering about freezing it specifically so I can make it ahead. Also, can you provide a link or post your way of making your favorite 0 or low point soup? Thanks.

On w/w official site they have the original and 3 versions. I think you have to be a paying member to the site to get them but I also think meeting goers get them in their materials.

I have frozen it but if you freeze it you want to just undercook the veggies a bit in my opinion.

Asian-Inspired Zero-POINTS-Value Soup
Makes 12 servings
POINTS® value | 0 per serving
Ingredients

* 2 cups bok choy, chopped
* 2 cups Chinese cabbage, chopped
* 3 cloves garlic, minced
* ¼ cup fresh ginger root, thinly sliced and julienned
* 4 small oyster mushrooms, chopped
* 2 cups scallions, chopped
* 1 cup canned water chestnuts, sliced (8 oz can)
* ½ cup red pepper, thinly sliced
* ¼ tsp red pepper flakes
* 6 cups vegetable broth
* 1 cup bean sprouts, optional
* 2 cups snow peas, stringed
* 2 Tbsp low-sodium soy sauce
* ½ cup cilantro, finely chopped

Instructions

* Put bok choy, Chinese cabbage, garlic, ginger root, oyster mushrooms, scallions, water chestnuts, red bell pepper, red pepper flakes and vegetable broth into a large soup pot; stir to combine. Cover and bring to a boil over high heat. Reduce heat to low and simmer, partly covered, for about 10 minutes. Toss in bean sprouts, if using, and snow peas during the last 3 to 4 minutes of simmering.

* Add soy sauce and cilantro. Serve.

* Serving Size: about 1 cup

Variations

* We used POINTS Tracker to calculate the following additions to an individual 1-cup serving:
* 2 oz cooked shrimp, POINTS value: 1
* 2 oz scallops, POINTS value: 1
* ¼ cup firm tofu, POINTS value: 1
* 2 oz shredded or cubed white meat chicken, POINTS value: 1
* 2 oz Chinese roast pork, POINTS value: 2
* ½ tsp hot/spicy oil, POINTS value: ½

Italian-Inspired Zero-POINTS-Value Soup
Makes 12 servings
POINTS® value | 0 per serving
Ingredients

* 2 cups escarole, chopped
* 2 cloves garlic, minced
* 1 cup onions, chopped
* 2 cups baby spinach
* 2 small zucchini, cubed
* 1 medium red pepper, chopped
* 2 cups fennel bulb, thinly sliced (one bulb)
* 6 cups vegetable broth
* 28 oz canned diced tomatoes, preferably fire-roasted
* ¼ tsp crushed red pepper flakes
* 2 tsp fresh thyme, finely chopped
* 1 tsp fresh oregano, finely chopped
* ¾ tsp salt
* ¼ tsp black pepper
* ¼ cup fresh parsley, chopped
* ¼ cup fresh basil

Instructions

* Put escarole, garlic, onions, spinach, zucchini, red pepper, fennel bulb, vegetable broth, diced tomatoes, red pepper flakes, thyme and oregano into a large soup pot; stir to combine. Cover and bring to a boil over high heat. Reduce heat to low, and simmer, partly covered, for about 10 minutes.

* Stir in salt, black pepper, parsley and basil. Serve.

* Serving Size: about 1 cup

Variations

* We used POINTS Tracker to calculate the following additions to an individual 1-cup serving:
* 1 ½ Tbsp grated parmesan cheese, POINTS value: 1
* 2 oz cooked chicken sausage, POINTS value: 3
* 2 Tbsp cooked chickpeas, POINTS value: ½
* 2 Tbsp cooked orzo, POINTS value: ½
* 2 small, store-bought turkey meatballs, POINTS value: 2

Mexican-Inspired Zero-POINTS-Value Soup
Makes 12 servings
POINTS® value | 0 per serving
Ingredients

* 2 cups fresh green snap beans, cut into bite-size pieces
* 3 cloves fresh garlic, minced
* 2 small zucchini, cubed
* 1 cup tomatillos, chopped
* 1 medium jalapeno pepper, finely chopped
* 14 oz canned diced tomatoes, Mexican-style preferred
* ½ medium poblano chili pepper
* 1 medium Spanish onion, chopped
* 1 medium green pepper, chopped
* ½ tsp cumin
* 1 tsp fresh oregano
* 6 cups vegetable broth
* 2 roasted red peppers packed in water
* 1 Tbsp chipotle peppers in adobo sauce
* ¾ tsp salt
* 2 Tbsp fresh lime juice
* ½ cup fresh, chopped cilantro

Instructions

* Put snap beans, garlic, zucchini, tomatillos, jalapeno, diced tomatoes, green chili pepper, onion, green pepper, cumin, oregano and vegetable broth into a large soup pot. Puree roasted peppers with chipotle in adobo sauce in a blender or food processor, and add to soup; stir to combine. Cover and bring to a boil over high heat. Reduce heat to low, and simmer, partly covered, for about 10 minutes.

* Stir in salt, lime juice and cilantro. Serve.

* Serving Size: about 1 cup

Variations

* We used POINTS Tracker to calculate the following additions to an individual 1-cup serving:
* ¼ cup corn kernels, POINTS value: ½
* ¼ cup black beans, drained and rinsed, POINTS value: ½
* 2 oz cooked shrimp, POINTS value: 1
* 2 oz shredded or diced white meat chicken, POINTS value: 2
* 2 Tbsp reduced-fat sour cream, POINTS value: 1

* Exported from MasterCook *

Garden Vegetable Soup

Recipe By : W/W Week One Booklet
Serving Size : 4 Preparation Time :0:00
Categories : Soups, Hot

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.

I usually omit the zucchini and tomato paste. Add a can of Rotel tomatoes to it.


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Serving Ideas : Makes 4 1-cup servings.

Wow thanks guys. I appreciate this very much. I actually have the at home program from several years ago and lost weight on it quite well. I went to the market this morning and bought fresh produce for this soup. Thanks alot.

Does the cabbage taste okay after thawed? That is the one veggie I was concerned about in the soup.

The Asian one is FAB - I tried it last week - I have no problems with freezing cabbage recipes - just be careful to overcook before freezing

I know this post was awhile ago, but just thought I'd add..
If you google 0 point soup(s) you will get a ton. I know I printed out like 10 different ones to try. HTH
Jamie

This is the one I remember from 8 years ago. We used to have it every night before dinner. I think I need to make a batch!

I like the original garden vegetable one. I use the base for that and switch up the soup by adding... well basically whatever 0-point veggies I feel like to it. Every once in a while I will put in pasta or leftover turkey breast, but then it isn't 0 points anymore

Oh and it freezes just fine!

Would you be able to sub cole slaw or broccoli slaw?

I wouldnt see why you wouldnt be able too KO, maybe just cut down on the carrots a bit.