I need weight watchers soup recipes?

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Garden Vegetable Soup

*2/3 cup sliced carrot
*1/2 cup diced onion
* 2 garlic cloves minced
* 3 cups fat free broth (beef,veg or chicken)
* 1 1/2 cups diced green cabbage
* 1/2 cup green beans
* 1 tblsp tomato paste
* 1/2 tsp dried basil
* 1/4 tsp dried oregano
* 1/4 tsp salt
* 1/2 cup diced zucchini

In large saucepan sprayed with nonstick cooking spray, saute the carrot,onion,and garlic over low heat until softened, about 5 minutes.

Add broth,cabbage,beans,tomato paste,basil,oregano and salt;bring to a boil. Lower heat and simmer,covered,about 15 minutes or until beans are tender.

Stir in zucchini and heat 3-4 minutes.

0 points per serving

Per serving 42 calories, 0 g fat, 2 g fiber

Making this with the beef broth is my favorite. You can freeze this easily so I used to make double batches and then take it to work with me and with all the veggies I never got the starving feeling late in the afternoon. I ate it with some saltines for a few carbs and it seemed to fill a weak spot in my day. Great with a sandwich at supper for a bigger meal with the soup being refillable on a hungry day. This is great if you've hit a plateau. I would eat it every day for a week and I never got tired of it....Show more

I just make up my own WW soups. Any veggie soups are low in points. One I particularly love is Tomato Basil Soup.
I made the recipe up so amounts are approximate.

2 large carrots, peeled and chopped
2 celery stalks, chopped
1 clove garlic, minced
1 c onion, chopped
1 c basil leaves, finely chopped
3 large (the biggest size, they're about 28 oz I think) cans of whole tomatoes, chopped and use liquid too
2 cartons low sodium chicken broth
1 tbsp pepper
1 tsp cayenne pepper
1 tbsp Mrs. Dash
Saute the onion, carrots, celery and garlic in a pan (using non-stick cooking spray) until soft. In a pot large enough to hold all the soup ingredients, pour in the stock, add the vegetables, tomatoes (with liquid) and seasonings. Bring to a slow boil then turn down to simmer. After 20 min add basil, cook for 10 more min. Puree half the soup using a blender and return it to the pot and stir it all together. Enjoy!!!!!
0 points!!!!!!!...Show more

low-cal vegetables soup
1 Lg V-8 juice
8 Oz Water -- or more
1 Lb Ground beef
1/2 Sm Head cabbage
3 Cubes beef bouillon
1 Pk Frozen mixed vegetables

Brown hamburger. Shred or chop cabbage. Add cabbage to hamburger. Add V-8 juice and 1 can water. Add bouillon cubes and mixed vegetables. Simmer, for about 2 hours until cabbage is tender. ^_^...Show more

Carrot Soup

5 Rough Cut Potato
2 Slice Onion
1 tbsp Basil
1 tbsp Thyme
1 tbsp Oregano
1 Bay Leaf
2 Carrot (Rough Cut)
Salt and White Pepper to taste
2 tbsp Chicken Stock
1 tbsp Ajinamoto
Water

Sauté onion with bay leaf till soft then add basil, thyme and oregano.
Add potato and carrot
Cook it till soft
Add water till cover all ingredients and boil it
When boil, check if the potato and the carrot soft. When soft blend with blender n strain it
Boil back and add seasoning according to taste.
serve when its hot......Show more

Do you have the Mexican bean soup recipe? You use one big bottle of the Great Northern Beans, one 16 oz.jar Salsa, one Salsa jar of water, 15 oz. of Jalepeno pepper jack cheese, cubed. If you like it hotter, use hot Salsa, or mild if you prefer mild. Directions: Dice cheese into cubes; empty big bottle of beans into pot; empty 1 jar salsa; rinse out with water and add one jar water; Stir; add cheese and stir until melted. I think it was 1 pt. per cup. It also freezes well. It's delicious....Show more