Nifs Too Healthy Vegetable Soup 1 Ww Pt Recipes
NIF'S 1 WW PT. SPAGHETTI SAUCE
I thought I had spaghetti sauce and had planned to make spaghetti and meatballs for supper. I hope you like this version. You can play around with it and add a bunch of sauteed veggies. I just didn't have time! Enjoy!
Provided by Nif_H
Categories Sauces
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix in a medium pot and simmer for about 30 minutes.
Nutrition Facts : Calories 78.5, Fat 0.4, SaturatedFat 0.1, Sodium 12.1, Carbohydrate 11.6, Fiber 2.4, Sugar 7.7, Protein 1.9
HEDDA'S HEARTY VEGETABLE SOUP - 0-1 WW POINTS
A very hearty (and optionally spicy) tomato based vegetable soup. Originally received as a typed handout at a WW meeting - no trace of its source. The only change I made to it was to add pearl or pot barley. A big pot of this soup sits in my fridge when I feel the need to lose a few pounds. It is filling and virtually guilt free eating. Eat as much as you want! All vegetables and quantities are optional and any non-starchy veg would work. Tastes better when reheated.
Provided by Hedda Lettuce in On
Categories Chowders
Time 4h30m
Yield 12-14 cups, 10-12 serving(s)
Number Of Ingredients 20
Steps:
- Start with the V8 juice.
- Add beef broth and canned tomatoes.
- Add remaining ingredients except zucchini.
- Bring to a boil and allow to simmer, covered (with steam hole) for 4-6 hours or until vegetables are as soft as you like them.
- Add zucchini for the last 30-60 minutes.
Nutrition Facts : Calories 64.5, Fat 0.5, SaturatedFat 0.1, Sodium 484, Carbohydrate 15.1, Fiber 3.9, Sugar 8.7, Protein 2.4
WW 0 POINT FAVORITE VEGETABLE SOUP
This is my favorite Weight Watchers vegetable soup. I have been making it over and over again and I still love it! Edited to add that I now add some Tabasco sauce to the soup to give it a nice kick!
Provided by Redsie
Categories Low Protein
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large 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, for about 10 minutes.
- Add 4 cups water and bring to a boil. reduce heat to medium, cover, and cook until vegetables are soft, about 20 minutes.
- Using slotted spoon, remove about 2 cups of vegetables from saucepan and set aside.
- In blender, in a few batches, puree remaining soup, return pureed mixture to saucepan, add reserved vegetables and heat.
Nutrition Facts : Calories 66.4, Fat 1, SaturatedFat 0.2, Cholesterol 0.4, Sodium 752.2, Carbohydrate 13, Fiber 3.4, Sugar 7.8, Protein 3.2
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.
WEIGHT WATCHERS VEGGIE BARLEY SOUP (1 PT. FOR 1 CUP)
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
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.
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