View Full Version : ISO - Weight Watchers 0-Point Vegetable Soup
11-06-2005, 01:46 PM
Does anyone have the recipe for the classic WW zero-point vegetable soup?
11-06-2005, 01:49 PM
Would this work?
11-06-2005, 02:59 PM
Here's the 1 pt hamburger soup
1 Pt. Hamburger Soup
1 lb. extra lean ground beef
1 medium onion
25 baby carrots (I used 1 cup chopped)
3 celery stalks
1 28 oz. can of crushed tomatoes
1 10 oz. can of tomato soup
6 cups beef broth
3/4 cup barley
you can add other vegetables to it. The author of the soup added green
pepper and mushrooms
spices, salt, pepper, 2 tsp. or 1 Tbsp. of onion powder, seasoned salt
instead of the salt to taste. (I didn't add salt but used Emeril's Original
Essence, Club House Roased Garlic & Peppers Seasoning and McCormick's No
Salt Added Garlic & Herb Seasoning.)
Cook the hamburger and drain fat. In a big pot, sprayed with Pam, saute
onions, carrots and celery. Then add remaining ingredients. Let it come to a
boil, stirring then simmer for 3-4 hours. This makes 12 cups without
additional veggies but mine turned out to 14 cups with the green beans.
11-06-2005, 03:03 PM
Here's a version of it but really any vegetable soup will be 0 points if you don't use the pointed veggies. I just make veggie soup -- saute onions, celery, garlic in a teeny amount of olive oil -- Add some chicken or veggie broth -- a can of tomatoes and whatever veggies I have lying around that need to be used up.
WW Points 0
Preparation Time 50 min
Cooking Time 13 min
Level of Difficulty Easy
2 medium garlic clove(s), minced
1 medium onion(s), diced
2 medium carrot(s), diced
1 medium sweet red pepper(s), diced
1 medium stalk celery, diced
2 small zucchini, diced
2 cup green cabbage, shredded
2 cup Swiss chard, chopped
2 cup cauliflower, small florets
2 cup broccoli, small florets
2 tsp thyme, fresh, chopped
6 cup vegetable broth
2 Tbsp parsley, or chives, fresh, chopped
1/2 tsp table salt, or to taste
1/4 tsp black pepper, or to taste
2 Tbsp fresh lemon juice, optional
Put garlic, vegetables, thyme and broth into a large
soup pot. Cover and bring to a boil over high heat;
reduce heat to low and simmer 10 minutes.
Stir in parsley or chives; season to taste with salt,
pepper and lemon juice. Yields about 1 cup per serving.
11-06-2005, 03:12 PM
Here's the WW one:
Garden Vegetable Soup
2/3 cup sliced carrot
1/2 cup diced onion
2 garlic cloves, minced
3 cups fat-free broth (beef, chicken or vegetable)
1-1/2 cups diced green cabbage
1/2 cup green beans
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/2 cup diced zucchini
1. In large saucepan sprayed with nonstick cooking spray, saute the carrot, onion and garlic over low heat until softened, about 5 minutes.
2. Add broth, cabbage, beans, tomato paste, basil, oregano and salt; bring to a boil. Lower heat and simmer, covered, about 15 minutes or until beans are tender.
3. Stir in zucchini and heat 3-4 minutes. Serve hot. Makes four 1-cup servings.
Per Serving: 42 calories; 0 g fat; 2 g fiber
11-07-2005, 10:22 AM
* Exported from MasterCook *
Favorite Vegetable Soup -- 0 pts -- 2 servings
Recipe By :Weight Watchers Smart Start Booklet, 1995
Serving Size : 2 Preparation Time :0:00
Categories : lowfat soups
vegetables Weight Watchers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup onion -- diced
2 packets instant chicken broth and seasoning mix
2 cloves garlic -- minced
1 1/2 cups thinly sliced zucchini
1/2 cup thinly sliced carrots
1/2 cup chopped tomato -- seeded
1 teaspoon fresh chopped parsley
1/4 teaspoon basil leaves
1/8 teaspoon pepper
In a 1 1/2 quart nonstick saucepan combine onion, broth mix, and garlic; cook, stirring occasionally, until onion is translucent.
Add remaining ingredients, and stir to combine. Cover and cook over low heat, stirring occasionally, about 10 minutes.
Add 2 cups of water, and bring to a boil. Reduce heat to medium, cover, and cook until vegetables are soft (about 20 minutes).
Using a slotted spoon, remove about 1/2 cup vegetables from saucepan and set aside.
In blender container puree remaining soup in 2 batches; return pureed mixture to saucepan. Add reserved vegetables and heat.
"A Weight Watcher "Free Food""
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 26 Calories; trace Fat (3.3% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 12mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat.
NOTES : According to Weight Watchers program materials, one serving of this soup counts as a "free food".
I currently use a 2 cups of FF/low sodium chicken broth (Swanson's or College Inn) instead of the packets and water.
It is much easier to use a hand-blender directly in the soup rather than transferring it into a blender container and dealing with hot liquid splatters.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
11-07-2005, 12:52 PM
Thanks everyone! I figured it was a matter of common sense - I was more wondering about what was the broth.
11-07-2005, 02:59 PM
BirdyOne, how large is a serving of the hamburger soup? This sounds great, but I'm afraid the serving size might be kind of small.
11-22-2005, 08:07 AM
Thanks everyone, the weight should drop off now :)
Powered by vBulletin® Version 4.2.0 Copyright © 2013 vBulletin Solutions, Inc. All rights reserved.