Weight Watchers Veggie Barley Soup 1 Pt For 1 Cup Recipes
1980'S WEIGHT WATCHERS VEGGIE SOUP
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
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.
GARDEN VEGETABLE SOUP WEIGHT WATCHERS 0 POINTS PER 1 CUP SERVI
This was a life saver for me when I started Weight Watchers. It's really good and with 2 slices WW wheat bread(only adds 1 point) It was quite filling. I got the recipe from the first week book of Weight Watchers.
Provided by cherij22
Categories Clear Soup
Time 35m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 10
Steps:
- Spray a large saucepan with nonstick cooking spray, heat.
- Saute' the carrot, onion, garlic over low heat until softened, about 5 minutes.
- Add broth, beans, tomato paste, basil, oregano, and salt; bring to a boil.
- Reduce heat, simmer, covered, about 15 minutes or until beans are tender.
- Stir in the zucchini and heat for 3-4 minutes. Serve hot.
- You can add in 1 1/2 cups diced green cabbage also, I personally do not like cabbage to I omit that ingredient.
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