Weight Watchers Soup

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If you looking at wanting to drop a few pounds, here is the famous zero point Garden Vegetable Soup from Weight Watchers. It’s super quick to make with minimal chopping. And frugal too!

The benefit of this soup is that it tastes great and it really does help you lose weight. Eat a healthy breakfast then a bowl of soup for lunch, an afternoon snack, and for dinner with some whole grain crackers or toast and you will see some serious weight loss fast. Each cup of soup has only 57 calories. This recipe makes about 20 cups of soup. It lasts in the fridge up to a week, and it freezes well.

Ingredients
2 cans chicken broth (you may use low-sodium)
3 cups V-8 juice (you can use low-sodium V8 or even tomato juice, homemade or store bought)
2 cans Italian diced tomatoes
1 small onion
2 cloves minced garlic
1 package sliced mushrooms
3 carrots, peeled and sliced
1 zucchini, diced
1 yellow squash, diced
2 cups fresh or frozen green beans
1 can kidney beans, drained and rinsed
3-4 cups shredded cabbage
1 tsp. Italian seasoning
Salt and Pepper to taste

Instructions
In a large frying pan sprayed with cooking spray, sauté garlic, onions, carrots, and mushrooms for about 5 minutes. In a large crockpot, combine sautéed garlic and vegetables with the remaining ingredients. Cook on high for 2-3 hours, or until vegetables are cooked.
This makes a large batch of soup. If you would like to freeze portions of it to use later, undercook the vegetables just a little. Pour the soup into freezer Ziplock bags and let as much air out as you can. Lay the bags flat on a cookie sheet and freeze. Once the soup is frozen flat, it is easy to layer in your freezer and won’t take up much room. To thaw, place the bag in the fridge for 24 hours and then reheat.

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