Распечатать
E-mail
Add a photoПорций: 10
Ингредиенты
- 1 c. diced onion 1//2 bag frzn is OK
- 1 x 46 ounce can V-8(r) vegetable juice or possibly tomato juice
- 3 tsp instant beef broth granules Or possibly 1 sprig fresh 3 packets instant beef broth & seasoning mix 6 tsp beef bouillon concentrate - Bovril
- 3 c. water
- 8 x cloves chopped garlic (equal to 4 teaspoon in jar)
- 10 c. assorted sliced veggies *see Note
- 4 tsp fresh parsley minced (or possibly 1 tsp dry)
- 1 tsp dry basil leaves ( I prefer 1Tb fresh)
- 1/2 tsp pepper (I use a bit less of restaurant grind)
Инструкции
- 1). Spray large (5+ Qt), non-stick saucepan lightly with Pam. Saute/fry onions over medium heat till almost translucent/soft. Add in garlic and dry beef mix (if using). Continue cooking till onion is translucent/soft. (I like my onions lightly browned).
- 2.. Stir in remaining ingredients except for V-8, water and Bovril. Cover and cook over low heat for about 10 min.
- 3.. Add in 3 c. of water, V-8 juice and liquid Bovril (if using), and bring to a boil. Reduce heat, cover and simmer about 20 min (till vegetables are soft).
- 4.. Use a slotted spoon to remove about 2 c. of vegetables from pan; set aside.
- 5.. Allow soup to cold to room temperature. Puree remaining soup in a blender in small batches. (I use my Braun hand blender right in the pot)
- 6.. Return pureed mix and reserved vegetables to saucepan and heat.
- This soup is especially good with 7 - 8 fat-free cracked pepper crackers (that count as one bread serving/point).
- I like to microwave 1 1/2 c. of this soup for about 2 min (150 F) and eat with the crackers about 30 min before lunch.
- I have also made WW veggie soup in my crockpot. I just brown the onions first and then throw everything into the crockpot on low for however many hrs I'll be gone(usually all day). You cannot really mess this up - just make sure which the veggies are as soft as you like them. I usually saute/fry large quantities of onions and mushrooms and keep (freezer-weight) ziplocks of them in the freezer for making soups and adding bulk to my suppers.
- Description: "Large Quantity of WW Veggie Soup"
- Yield: 15 c. approx.
- NOTES :* I use a combo. of zucchini, yellow squash, carrot, & mushrooms. When I'm in a rush, I use bags of already shredded carrots and sliced mushrooms as well as frzn minced onion and peppers. You can vary this recipe to include your favorite fresh or possibly frzn veggies. I count a single 1 1/2 c. serving as 3 unlimited vegetables on the Weight Watchers plan (0 pts).
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 324g | |
| Recipe makes 10 servings | |
| Calories 426 | |
| Calories from Fat 135 | 32% |
| Total Fat 15.01g | 19% |
| Saturated Fat 3.44g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 1356mg | 56% |
| Potassium 818mg | 23% |
| Total Carbs 35.45g | 9% |
| Dietary Fiber 12.0g | 40% |
| Sugars 3.16g | 2% |
| Protein 37.37g | 60% |
