Weight Watchers Zero Point Soup

The leaves are colorful and the weather is getting chilly which means we can justify the soups we are making. When I joined WW back in 2002, their zero point soup saved me. Easy to make, tasty to eat, and filling to boot . . .

I love to keep this around for a quick snack even when it isn't considered part of our meal plan. (I will admit I've never tried their variations on it with the Mexican, Asian, or Italian versions . . . although I keep meaning to do so.)

• 3 C. broth - your choice
• 2 cloves garlic, minced
• 1 T. tomato paste (I always make plops on wax paper of the rest of the can and freeze for future soups)
• 2 C. chopped cabbage OR equivalent amount from a bag of ready to make coleslaw
• 1/2 C. chopped onion
• 1/2 C. chopped carrot
• 1/2 C. green beans
• 1/2 C. diced zucchini
• 1/2 t. basil
• 1/2 t. oregano
• salt and pepper

Spray your pot with nonstick cooking spray and saute onions, garlic, and carrots for five minutes. Add broth, paste, cabbage, green beans, and seasonings. Simmer about ten minutes then add zucchini and simmer five more minutes.

If it isn't flavorful enough, throw in some salsa . . . which is my solution for so many recipes.

Comments

[Nicole C.]

That sounds great and I like that it's basic and can be added to (like maybe some white beans??) Terrific tip on the tomato paste - I gotta remember that one.