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Soup (Lo Cal)
Weight Watcher Home Program, 1994
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.
1 teaspoon extra virgin olive oil
¾ cup onion, diced
6 packets instant chicken broth and seasoning
6 cloves garlic, minced
cups carrot, diced
3 cups zucchini, diced
cups celery, diced
3 cups tomatoes, chopped
3 teaspoons fresh parsley, chopped
2 bay leaf
teaspoon fresh ground black pepper
3 cups cabbage, shredded (like kraut)
In a soup pot combine the olive oil, onion, broth mix, and garlic.
stirring occasionally, until the onion is translucent.
remaining ingredients except the cabbage
and stir to combine.
cook over low heat, stirring occasionally, for about 10 minutes.
Add the cabbage and bring to a boil.
Reduce heat to medium, cover,
and cook until the vegetables are soft, about 20 minutes.
slotted spoon, remove about 1 cup of the vegetables from saucepan and
In a blender container, take out 2-3 cups at a time
Return pureed mixture to saucepan.
vegetables, and heat.