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(
[email protected]):
"by:
[email protected] 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
luv-bug-28 , 09-20-2000 10:55 AM
