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Favorite 0 point soup and freezing it?
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.
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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. - - - - - - - - - - - - - - - - - - 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
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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 |
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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?
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I wouldnt see why you wouldnt be able too KO, maybe just cut down on the carrots a bit.
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