Weight Watchers Veggie Barley Soup 1 Pt For 1 Cup Recipes

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WEIGHT WATCHERS VEGGIE BARLEY SOUP (1 PT. FOR 1 CUP)



Weight Watchers Veggie Barley Soup (1 Pt. for 1 Cup) image

Look for barley in the grocery aisle by rice. It is very economical and tasty, and you'll be amazed how filling this soup is. Sprinkle with a little Parmesan and you can be in Weight Watcher heaven.

Provided by CookinDiva

Categories     Lunch/Snacks

Time 1h

Yield 1 cup, 6 serving(s)

Number Of Ingredients 12

2/3 cup carrot, sliced
1/2 cup onion, diced
1/2 cup celery, sliced
2 garlic cloves
1 tablespoon tomato paste
6 cups fat-free chicken broth
2 cups green cabbage, chopped (about 1/4 head)
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/3 cup barley, uncooked
1 zucchini, sliced
1/2 cup fresh parsley, chopped

Steps:

  • Spray large saucepan with non-stick spray. Add chopped carrots, onion and celery. Saute over low heat 5-7 minutes until softened - add garlic for the last minute.
  • Add tomato paste (if you are out, just use 2 T. catsup), and stir it around a bit with the vegetables.
  • Stir in broth, cabbage, herbs and barley. Simmer, partly covered, for 40 minutes until barley is softened. Add zucchini and parsley after the barley has cooked about 20 minutes, allowing them to cook for the last 20 minutes.
  • Garnish with coarsely ground black pepper and 1 T. Parmesan cheese if desired.

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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