1980s Weight Watchers Veggie Soup Recipes

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WEIGHT WATCHERS 0 POINT GARDEN VEGETABLE SOUP



Weight Watchers 0 Point Garden Vegetable Soup image

This soup has been around for years! I taught Weight Watchers for 20 years and have been wildly endorsing this soup that long too! For WW Point followers, be aware that if you add starchy vegetables, you no longer have a 0 Point recipe. As well, if you use homemade stock, you may no longer have a 0 Point recipe. This recipe has a lot of "wiggle" room. I use home made chicken or turkey broth (very low sodium that way). Sometimes I'll use fresh spinach. In a pinch, I'll use canned green beans. I also like to play with the seasonings. I'll use fresh herbs from the garden when in season or I might try using hot sauce or pepper flakes to give it some heat. Also, try adding leftover chicken or shrimp but be sure to figure the points if you're following WW Points. This is a truly delicious, versatile and healthy dish!

Provided by Cucina Casalingo

Categories     Very Low Carbs

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

3 cups chicken broth (home made is best, or store bought non-fat chicken, beef or vegetable broth)
2 garlic cloves, minced
1 small yellow onions or 1 small vidalia onion
1 tablespoon tomato paste (and or or 1 can diced tomatoes)
1/2 cup chopped carrot
1/2 cup green beans
1/2 cup chopped zucchini
1 (10 ounce) box frozen chopped spinach
1/2 teaspoon basil
1/2 teaspoon oregano
salt & pepper

Steps:

  • Spray a large sauce pan with non stick cooking spray.
  • Saute garlic, onions and carrots for 5 minutes.
  • Add broth, tomato paste, green beans, basil, oregano, salt and pepper.
  • Simmer for a about 5-10 minutes until all vegetables are tender.
  • Add the zucchini and simmer for 5 minutes longer.
  • Add frozen spinach and continue heating until the soup is steaming hot.

Nutrition Facts : Calories 50.4, Fat 1.1, SaturatedFat 0.2, Sodium 438.8, Carbohydrate 6.3, Fiber 2.3, Sugar 2.5, Protein 4.9

1980'S WEIGHT WATCHERS VEGGIE SOUP



1980's Weight Watchers Veggie Soup image

I have always loved this hearty vegetable soup and I was delighted to rediscover the recipe. Please note that this recipe serves only 2, so you'll want to double or triple it. Enjoy!

Provided by nursecynthia

Categories     Very Low Carbs

Time 55m

Yield 2 serving(s)

Number Of Ingredients 10

1/4 cup diced onion
1 teaspoon fresh garlic
1 cup zucchini
1/2 cup carrot
1/2 cup chopped tomato
1 teaspoon fresh parsley
1/4 teaspoon salt
1/4 teaspoon basil
1/8 teaspoon black pepper
2 cups water

Steps:

  • n a 1 ½ quart nonstick saucepan combine onion and garlic and cook, stirring occasionally, until onion is translucent. Add remaining ingredients except water and stir to combine. Cover and cook over low heat, stirring occasionally, for 10 minutes. Add water and bring to a boil. Cover and cook over medium heat until vegetables are soft, about 20 minutes. Add water and bring to a boil. Cover and cook over medium heat until vegetables are soft, about 20 minutes. Using a slotted spoon, remove about ½ cup vegetables from saucepan and set aside. In two batches, puree remaining soup in blender container. Return pureed mixture to saucepan, add reserved vegetables, and heat.

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