Nifs Too Healthy Vegetable Soup 1 Ww Pt Recipes

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WW LOW CALORIE VEGETABLE SOUP



Ww Low Calorie Vegetable Soup image

Again this is another modification from the original from WW, but I find it quite tasty and easy to make. You can always add more spices, such as garlic or onion powder to taste. You can always take away or add other veggies to this. Also, if you like your soup more thick you can always put it in the blender for a creamy version. Also, you can use green cabbage.

Provided by deinemuse

Categories     Onions

Time 35m

Yield 8 serving(s)

Number Of Ingredients 13

4 cups reduced-sodium fat-free beef broth
2 cups fat-free vegetable broth
2 cups water
4 garlic cloves, chopped
2 medium onions, chopped
4 celery, chopped
4 carrots, chopped
1 large zucchini, chopped
2 cups red cabbage
1/2 cup green beans
1 tomatoes, chopped
1 tablespoon italian seasoning
salt and pepper

Steps:

  • Chop all vegetables.
  • Put garlic, onion, celery, onion in large pot with cooking spray and stir fry for 2-5 minutes.
  • Add the remainder of the ingredients to mixture.
  • Simmer for 20-30 minutes.
  • Enjoy.

Nutrition Facts : Calories 45.9, Fat 0.3, SaturatedFat 0.1, Sodium 49.3, Carbohydrate 10.2, Fiber 2.8, Sugar 5.3, Protein 1.8

NIF'S TOO HEALTHY VEGETABLE SOUP - 1 WW PT.



Nif's Too Healthy Vegetable Soup - 1 Ww Pt. image

Many of us have made different versions of all-you-can-eat soup, but this is an old favourite of mine. I know that a lot of products have changed over the years and you can get low sodium versions of most of them, so please try for those. You can easily add any other veggies that you like, such as zucchini, celery, etc. Also, there are many ways to add flavour that weren't used as much before in soups such as adding garlic and other seasonings. This recipe helped lots of people lose weight and I truly like it. I hope you do too.... Great to freeze in individual serving sizes, and they are a healthy sized serving. I like to add a cracker or 2. Enjoy!

Provided by Nif_H

Categories     Vegetable

Time 1h20m

Yield 20 cups, 10 serving(s)

Number Of Ingredients 10

1/2 medium cabbage, chopped (about 3 cups)
1 medium onion, chopped (about 2 cups)
2 cups carrots, chopped
1 (10 ounce) can no sodium green beans, cut, with liquid
1 (10 ounce) can yellow beans, cut, with liquid
1 (10 ounce) can mushrooms, sliced, with liquid
4 cups low-sodium tomato juice
1 teaspoon dried basil
1 teaspoon pepper
6 cups beef broth or 6 cups vegetable broth

Steps:

  • In a large stockpot, spray with nonstick spray and add cabbage, onion and carrots. Let veggies sweat over medium heat, stirring occasionally, for about 10-15 minutees. Veggies should be semi-translucent.
  • Add other ingredients to stockpot. Bring up to a low boil and then reduce and simmer lightly for at least an hour. You will know that it's ready when the texture is right for you.
  • Enjoy right away or let cool and pour into single serving freezer containers. This soup is ideal for lunches at work or school.

Nutrition Facts : Calories 94.5, Fat 1.3, SaturatedFat 0.3, Sodium 138.7, Carbohydrate 17.3, Fiber 4.9, Sugar 8.3, Protein 6.4

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