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Vegetable
Soup (Lo Cal)
Weight Watcher Home Program, 1994
Servings: 12
This soup is filling and very tasty and you
can have it anytime you are hungry or when you just want something to eat
without guilt. However, I did not find the original recipe to be spicy
enough or filling enough for my taste and appetite. I have changed it
somewhat by adding cabbage, celery, a bay leaf, and increasing the tomatoes from
½ cup to 3 cup. The original recipe had 68 calories per serving and this
recipe has 99 calories per serving. The changes I made increased the fat
from 1.2 grams to 1.5 grams, however, I have reduced the "calories from fat" 16%
(Original Weight Watcher Recipe) to 13%. If you are on the Weight
Watcher food program, each of these servings count as 2¾ Vegetable and 10
Optional Calories (not bad, huh). I personally like to add a few dashes of
Tabasco and about ½ teaspoon of chopped red pepper to give the soup some
character. You really should try it with the Tabasco and red pepper.
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Ingredients
1 teaspoon extra virgin olive oil
¾ cup onion, diced
6 packets instant chicken broth and seasoning
6 cloves garlic, minced
1½
cups carrot, diced
3 cups zucchini, diced
1½
cups celery, diced
3 cups tomatoes, chopped
3 teaspoons fresh parsley, chopped
1½
teaspoons basil
¼
teaspoon thyme
2 bay leaf
½
teaspoon fresh ground black pepper
3 cups cabbage, shredded (like kraut) |
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Cooking Method
In a soup pot combine the olive oil, onion, broth mix, and garlic.
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Cook,
stirring occasionally, until the onion is translucent.
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Add the
remaining ingredients except the cabbage
and stir to combine.
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Cover and
cook over low heat, stirring occasionally, for about 10 minutes.
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Add the cabbage and bring to a boil.
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Reduce heat to medium, cover,
and cook until the vegetables are soft, about 20 minutes.
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Using a
slotted spoon, remove about 1 cup of the vegetables from saucepan and
set aside.
In a blender container, take out 2-3 cups at a time
and puree
remaining soup.
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Return pureed mixture to saucepan.
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Add reserved
vegetables, and heat.
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