Cooking with Kelly: Zero Weight Watchers Points Plus Veggies Soup

Today is a fantastic day for soup. It's cold and snowy, and I compelled myself outdoors to run with Kim for a frigid five miler. When I got home, I wanted something to warm me up, but nothing too heavy. This soup really fits the bill.

I found a recipe for zero points plus Weight Watchers soup, but I hate cabbage, so I made some modifications. Here's my version, which doesn't scrimp on veggies, just on points.


Zero Points Plus Weight Watchers Veggie Soup Recipe

1/2 large onion, chopped
3 gloves garlic, chopped
3 carrots, peeled and chopped
1 box of nonfat, reduced salt broth (beef for me, veggie to make it vegan)
3 stalks celery, chopped
2 zucchinis, chopped
Handful of trimmed green beans
1 jalapeno, seeded and chopped
1/2 bunch cilantro, chopped
1 green pepper, chopped
1 cup kale, chopped
1/2 teaspoon cumin
1/2 teaspoon southwest seasoning
1/4 teaspoon chili powder

This is the easiest soup recipe ever.  Combine the onion, garlic and carrots in a large stock pot over medium heat for five or so minutes, or until they've softened.  Add the liquid, then chop and drop the remaining ingredients. I find it best to add the kale and green pepper last.  Cook together for 20 minutes on low heat.

This makes six to eight portions. I let it cool for an hour, then divided them into individual portions. I froze half and I'll eat the other half during the week for lunches and snacks. Yum!