Zero Points Veggie Soup (Weight Watcher Friendly) |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 14 |
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The office I work at is doing our version of the biggest looser. In an effort to still serve soup, and everyone being able to enjoy it, I came up with this simple and easy recipe. It must have been good because 5 minutes after putting out the soup I went to get some for myself ...but it was all gone! Ingredients:
2 teaspoons extra virgin olive oil |
1 1/2 cups onions (diced) |
1 cup celery (diced) |
3 tablespoons garlic (minced) |
8 cups napa cabbage (sliced and chopped) |
2 cups sliced mushrooms |
salt and pepper |
2 lbs mixed vegetables (frozen, i use the one that had the lima beans added to it) |
29 ounces fire-roasted tomatoes (hunts makes these and that would be 2 cans) |
8 cups vegetable stock |
3 bay leaves |
1 teaspoon thyme (fresh or dried) |
1 teaspoon oregano |
1/2 teaspoon allspice |
salt and pepper |
1 tablespoon sugar (i used 1 packet of splenda) |
1 tablespoon vinegar |
Directions:
1. Over medium high heat, in a large pot add the extra virgin olive oil and the onion, celery, garlic, and cabbage.
2. Fry for 10-15 minutes or until onions and cabbage have a nice brown color, stirring frequently to make sure you get all the little goodies off the bottom of the pot.
3. Add mushrooms and cook for another 10 minutes.
4. Season with salt and pepper to your taste.
5. Add the frozen vegetables, tomatoes, vegetable stock, bay leaves, thyme, oregano, allspice, and salt and pepper.
6. Cook for 45 minutes.
7. Remove from heat.
8. Add the sugar and vinegar. This does two things; it helps neutralize the gas of the cabbage and also the acid of the tomato.
9. Enjoy! On Weight Watchers this is a zero point soup.
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