I need weight watchers soup recipes?

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.

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!!!!!!!

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. ^_^

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...

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.

They will are good for health, however if you are asking which is better for diet in cases like this all vegetables would do well

here's a few sites to look at.

NAVY BEAN SOUP

Makes 4 servings

4 Points per serving

2 tsp. extra virgin olive oil

2 garlic cloves, minced

One 15 ounce can navy beans, rinsed and drained

1/2 cup chopped parsley

2 Tbsp. fresh lemon juice

4 tsp. chopped rosemary leaves

1/2 tsp. fresh ground pepper

2 cups low-sodium chicken broth

1/2 tsp. salt

1. In large nonstick saucepan, heat oil. Saute garlic until fragrant, about 1 minute. Stir in beans, parsley, lemon juice, rosemary and pepper, then add broth; bring to boil. Reduce heat and simmer 10 minutes; then cool slightly.

2. With slotted spoon, transfer about 3 cups of the soup to a blender or food processor; puree, then return to saucepan. Add salt and heat to serving temperature.

CORN CHOWDER

Makes 4 servings

4 points per serving

2 slices turkey bacon, cut into 1/2 inch pieces

1 onion, chopped

1/2 yellow bell pepper, seeded and chopped

2 1/2 cups low-sodium chicken broth

2 medium all-purpose potatoes, peeled and cubed

2 cups whole corn kernels

1/4 cup light cream

1. In medium nonstick saucepan, cook the bacon in 2 Tbsp. water until crisp. With a slotted spoon, transfer to a paper towel; discard the liquid.

2. Add onion, bell pepper, and 2 tsp. water to saucepan; saute until soft, about 5 minutes. Add the broth and potatoes; bring to a boil. Reduce heat and simmer, partially covered, until the potatoes are almost tender, about 15 minutes. Stir in the corn; simmer 5 minutes longer. Remove from the heat; cool slightly.

3. Transfer about 2 cups of the soup to a blender or food processor; puree, then return to saucepan. Stir in the cream and heat to serving temperature. Serve topped with bacon pieces.

TORTELLINI IN CHICKEN BROTH

Makes 4 servings

4 points per serving

2 cups low-sodium chicken broth

Half 16 ounce package frozen cheese tortellini (about 2 cups)

1 cup slivered watercress leaves

2 scallions, sliced

3 drops hot red pepper sauce (optional)

2 Tbsp. grated Romano or Parmesan cheese

freshly ground pepper

In medium saucepan, combine the broth and 2/3 cup water. Add tortellini and cook according to package directions. Stir in watercress and scallions; cook until the watercress wilts, about 2 minutes. Add pepper sauce. Serve, sprinkled with cheese and pepper to taste.

SWEEYT AND SOUR CABBAGE SOUP

Makes 4 servings

3 points per serving

2 tsp. canola or vegetable oil

2 onions, chopped

6 cups shredded green cabbage

4 cups low-sodium chicken broth

1 cup canned crushed tomatoes

1/4 cup raisins

2 Tbsp. packed light brown sugar

2 Tbsp. fresh lemon juice

1 tsp. salt

1/4 tsp. caraway seeds

pinch fresh ground pepper

In large saucepan, heat oil. Saute oinions until golden, about 5 minutes. Add the cabbage, broth, tomatoes, raisins, sugar, lemon juice, salt, caraway, pepper and 2 cups water; bring to boil. Reduce heat and simmer, covered, stirring occasionally, until flavors blend, about 1 hour.

congrats