Hedda's Hearty Vegetable Soup - 0-1 Ww Points |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 4 |
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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. Ingredients:
1 (48 ounce) jar v8 vegetable juice |
2 cups low sodium beef broth |
1 (14 ounce) can diced tomatoes |
3 pieces cauliflower, sliced |
1/2 cup yellow beans (i use frozen) |
1/2 cup green beans (i use frozen) |
3 pieces broccoli |
1 small green pepper, diced |
1/4 cabbage, diced |
2 stalks celery |
1 medium onion, chopped |
2 large carrots, diced |
1 small zucchini, diced |
2 teaspoons garlic, chopped (i use jar garlic) |
1 bay leaf |
1/2 teaspoon pepper (fine) |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1 tablespoon chili powder |
1/4-1/2 pot barley |
Directions:
1. Start with the V8 juice.
2. Add beef broth and canned tomatoes.
3. Add remaining ingredients except zucchini.
4. 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.
5. Add zucchini for the last 30-60 minutes.
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