I have found that the WW Garden Vegetable Soup is a wonderful recipe to help get in the veggies. I omit the cabbage (yuck!) and add baby carrots, crushed tomatoes, sometimes pasta or rice. When I add the pasta or rice, I make each cup worth a point or two.

Does anyone else like this soup? How do YOU make it???

You might want to check out some of the recipes we've posted on the subject:

http://www.3fatchicks.com/forum/show...ight=vegetable

http://www.3fatchicks.com/forum/show...ight=vegetable

http://www.3fatchicks.com/forum/show...ight=vegetable

http://www.3fatchicks.com/forum/show...ight=vegetable

http://www.3fatchicks.com/forum/show...ight=vegetable

http://www.3fatchicks.com/forum/show...ight=vegetable

Thanks for the listings . I don't care for squash , so i've never made the traditional vegy soup . I know , i could play with it . I make a wonderful country french soup , from one of the WW cookbooks . I did print the NewYears Vegetable soup . I love spinich & cabbage . I've never put them together , though . Kathy

Something that I do that is extremely easy and filling is:

1 can crushed tomatoes
1 bag frozen veggies (your choice)
1 sliced onion
oregano
1 can water
Heat , serve

Good and filling
Hope you like it! Hardly any work at all.

Making soup is so much fun!

I usually have homemade FF spaghetti sauce in the fridge, and for a single serving of soup I just put 2T of sauce into a mug, add water and beef boullion cube. Heat in micro!

A quick pot of soup for me is:
1 can mixed veggies (carrots, corn, beans, potato)
1/2 cup spaghetti sauce
4 cups water plus 3 beef boullion cubes
1 tsp dry onion
Sprinkle serving with parmesian cheese.
Or to make it creamier and very satisfying, add 1/2 oz Velveeta Light cheese to serving. Delicious!!

veggie soup
 

Hi,



I like to make my soup with lots of cabbage. I also use cabbage and broccoli in it. I omit the zucchini if I don't have it on hand. Instead of using the plain chicken broth I like to use the chicken broth that has garlic and spices by Swanson. I also leave out the tomato paste. For seasoning, I add Crazy Janes Mixed Up Salt ( it has all kinds of spices added to it).



Does anyone know if this soup is good when frozen? I make it and hate for it to go bad before I can eat it all.



Susan

Funny you should ask.......
I freeze about half each time I make it.
Then when it defrosts, I just add a little water to it when I heat it.

Thanks,

I try and take it to school with me and eat it some before lunch. This way I'm not starved at lunch time. I just get tired if I eat it too much. I'll go put 1/2 in the freezer right now.

Susan

garden vegetable soup
 

I love having the vegetable soup for lunch, but I like it a lttle bit more hearty so I have changed the recipe. I use two cans of beef broth and a can of V8 for the broth also add a can of the small white beans. I know it adds points but they are so good for you and high in fiber. I just count it as 1 point per cup. Still a great point value. I add chopped fresh parsley and fresh basil too. I seems more like ministroni. If I add a handfull of pasta then I count it as 2 points per cup. It can be made in any amounts. Just add more broth and vegetables. I pack in the vegetables, mushrooms, green beans, zucchini, carrotts, spinich, garlic and onions. Happy cooking. g.w.

I got burned out on the cabbage, so I changed it up a bit too.
I make LOTS of this stuff since my DH loves it too.

4 can chicken broth (100% fat free)
2 cans Del Monte Italian Recipe Stewed Tomatoes (with basil, oregano, and garlic)
1 can green beans
1 can carrots
1 pkg. frozen yellow squash (16 oz.)
2 zucchini squash
1 onion chopped

Anita

I add Spinach, one can Jalapeno Rotel tomatoes, and a few dashes of Tabassco for a kick. I usually make a double batch and freeze 1/2 in a few of those new plastic dispoable conatainers. That way i don't waste any and it is simple to heat up.

Here's how I make mine. I usually count about .5 pts per cup.

! can Italian or Mexican spiced stewed tomatoes
1 cup ff beef broth
chopped up onions, carrots, celery, zucchini, mushrooms
(and any left over veggies I have :) )
1 can S&W Santa Fe or San Antonio flavored beans
1/2 large package frozen spinach (or small box duh)

Cook til veggies are soft. Since I don't really add spices, if it tastes a little bland, I add some salsa at the end. Sometimes needs more water if you used lots of veggies.

I usually make this every Sunday and have it for lunches all week. The beans are what adds the points.