WW 0 POINT WEIGHT WATCHERS CABBAGE SOUP
Make and share this Ww 0 Point Weight Watchers Cabbage Soup recipe from Food.com.
Provided by dageret
Categories Clear Soup
Time 32m
Yield 1 cup, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Spray pot with non stick cooking spray saute onions carrots and garlic for 5 minutes.
- Add broth, Tomato paste, cabbage, green beans, basil, oregano and Salt & Pepper to taste.
- Simmer for a about 5-10 minutes until all vegetables are tender then add the zucchini and simmer for another 5 or so minutes.
- I have tried different variations. Leaving out green beans. Adding chopped green onions in addition to the yellow onion.
- All very good. You can customize it a bit.
Nutrition Facts : Calories 22, Fat 0.1, Sodium 34.6, Carbohydrate 5, Fiber 1.5, Sugar 2.5, Protein 1
WW 0 POINT CABBAGE SOUP
I usually make this recipe when I am feeling a cold coming on. It is packed with vegetables and I can eat as much as I want without feeling guilty. It's great for anytime of the year and the kids love it :)
Provided by Brookenicholehamilt
Categories Greens
Time 40m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, sautée garlic, onion, and carrots in olive oil.
- Add into the pot beef broth, herbs, tomato paste, cabbage, and celery. Let simmer on low until veggies are tender.
- Add in the cauliflower and zucchini, and simmer until tender.
- Serve warm, enjoy :).
Nutrition Facts : Calories 71.6, Fat 4.9, SaturatedFat 0.8, Sodium 490, Carbohydrate 5.2, Fiber 1.7, Sugar 2.6, Protein 2.4
0 POINT SOUP - WW
Another 0 point soup -- just clock full of veggies! I don't eat this as snacks (as I know some people do) but rather as for dinner with sandwiches. This freezes wonderfully in small tupperware containers -- which is great to bring to work and heat up in the micro. Recipe source: www.weightwatchers.com
Provided by ellie_
Categories Vegetable
Time 55m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Put first 12 ingredients (garlic - broth) in a large pot. Cover and bring to a boil over high heat; reduce heat to a simmer and simmer partly covered for 10 minutes or until vegetables are tender. Leave veggies whole or I use an immersion blender and puree a bit -- leaving some veggie chunks.
- Stir in parsley and season with salt, pepper and lemon juice.
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