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 Miracle Soup (or Zero)

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Astraea

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Number of posts : 2726
Age : 56
Location : Arizona, USA
Favorite Quote : Beware the deadly donkey falling from the sky You may choose the way you live, my friend But not the way you die
Registration date : 2007-08-11

PostSubject: Miracle Soup (or Zero)   Sun Oct 30, 2011 1:37 am

Ever heard of a negative-calorie food? That’s a food that takes more calories to burn than it yields.
Hence, the name “Miracle,” because this soup is great for weight loss. Enjoy a bowl with lunch and dinner!
A pot lasts several days.

In a large soup pot add:
6 cups water
4 cups low-sodium vegetable juice


Chop into bite sized pieces
3 lg onions
1 green bell pepper, seeded
6 celery stalks
10 carrots

Toss vegetables and other ingredients into pot. Simmer until the vegetables
are as done as you like, about 20 minutes.
2 cans (14½ oz each) diced tomatoes,
no salt added
4 cups cored and shredded cabbage*
1/2 cup salsa
1/4 tsp garlic powder
1/4 tsp pepper
1/2 tsp red pepper flakes (opt)
1 tsp dried basil
1 tsp salt (opt)
2 tsp dried oregano
1 envelope dry onion or vegetable soup mix
5 dashes Tabasco sauce (or to taste)

Serve hot off the stove with crackers or a sandwich and fruit.
Miracle Soup keeps in the refrigerator for up to 5 days and also freezes well.
*Use your food processor or buy pre-shredded.

Serving size 1 1/2 cups
Calories : 70
% from fat 0
fiber 4g
protein 2g
sodium 470mg
carbohydrates 16g
sugar 10g
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Astraea

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Number of posts : 2726
Age : 56
Location : Arizona, USA
Favorite Quote : Beware the deadly donkey falling from the sky You may choose the way you live, my friend But not the way you die
Registration date : 2007-08-11

PostSubject: WEIGHT WATCHERS ZERO POINTS GARDEN VEGETABLE SOUP RECIPE   Mon Jul 23, 2012 6:12 am

WEIGHT WATCHERS ZERO POINTS GARDEN VEGETABLE SOUP RECIPE
Hands-on time: 20 minutes
Time to table: 1 1/4 hour
Makes 9 cups

6 cups broth

Cooking spray
2 carrots, peeled and diced
1 large onion, diced
4 teaspoons garlic, minced
1/2 cabbage, chopped
1/2 pound frozen green beans
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon kosher salt

1 large zucchini, diced

Bring the broth to a boil in the microwave. (This is a time-saving tip that can be skipped if there's no hurry.)

Spray a Dutch oven with cooking spray and heat on MEDIUM HIGH. Add the carrots, onion and garlic and cook for about 5 minutes. Add all the remaining ingredients EXCEPT the zucchini and bring to a boil. Cover, reduce the heat to MEDIUM and simmer for about 15 minutes or until the beans are tender. Add the zucchini and cook until the zucchini are tender. Serve and enjoy!


ALANNA'S TIPS & KITCHEN NOTES
BROTH Canned broth or bouillon granules work fine but for more freshness, consider using Homemade Vegetable Bouillon or Light Vegetable Stock.
GARLIC Use garlic from a jar or substitute about four cloves minced garlic.
CABBAGE Fresh cabbage is best but you can use a bag of pre-cut slaw, just look for the biggest chunks you can find versus the fine angel-hair slaw. Don't skip the cabbage, somehow it makes the soup.

NUTRITION ESTIMATE Per Cup: 61 Calories; 0 g Tot Fat; 0 g Sat Fat; 13 g Carb; 3 g Fiber; NetCarb10; 701 mg Sodium; 0 mg Cholesterol; 4 g Protein; Weight Watchers Old Points .5 & PointsPlus 1
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Astraea

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Number of posts : 2726
Age : 56
Location : Arizona, USA
Favorite Quote : Beware the deadly donkey falling from the sky You may choose the way you live, my friend But not the way you die
Registration date : 2007-08-11

PostSubject: WEIGHT WATCHERS MEXICAN ZERO POINTS SOUP   Mon Jul 23, 2012 6:14 am

WEIGHT WATCHERS MEXICAN ZERO POINTS SOUP
See Weight Watchers' inspiring recipeHands-on time: 40 minutes
Time to table: 1 hour
Makes 12 cups

6 cups vegetable broth (I used 6 cups water and Better Than Bouillon)
14 ounces canned diced tomato, Mexican-style preferred
2 cups fresh green beans (start with 8 ounces, then trim and snap into bite-size pieces)
3 cloves garlic, minced
2 small zucchini (about 8 ounces before trimming)
1 cup tomatillo, cubed (start with about 4 ounces or 2 medium tomatillos)
1/2 medium poblano chili pepper, chopped
1 medium jalapeño, membranes and seeds removed, minced (I used several rings of homemade pickled jalapeños)
1 medium red or yellow (Spanish) onion, chopped
1 green pepper, chopped
1/2 teaspoon cumin
1 teaspoon fresh oregano (I used 1/2 teaspoon dried oregano)
2 roasted red peppers packed in water (I used these jarred peppers from Zergut)
1 tablespoon chipotle peppers in adobo sauce (these are found in small cans in the 'Mexican' section and boy, and be careful, they are hot!!!! I used only a scant teaspoon)
Salt to taste (Weight Watchers says 3/4 teaspoon 'salt', I used a good couple of teaspoons of kosher salt)
2 tablespoons lime juice (from 2 limes)
1/2 cup fresh cilantro, chopped

OPTIONAL BUT TIME-SAVING TIP Bring the vegetable broth (or water for bouillon) to a boil in an electric tea kettle or in the microwave while prepping the vegetables.

Heat a large pot or Dutch oven on MEDIUM HIGH. Add the vegetables and spices (canned tomatoes through as oregano) as they're prepped. Add the broth when it's ready. Whiz the red peppers and chipotle pepper in a mini food processor and stir in. (I love mine that came with an immersion blender. Could you skip this step? Yes but do make sure to mash the chipotle pepper to distribute as finely as possible throughout the soup.) Cover and bring to a boil. (Because I used boiling water, the soup was just starting to boil when I added the last ingredients.) Once at a boil, partly uncover the soup, reduce the heat to maintain a slow simmer and simmer for about 10 minutes. Stir in salt, lime juice and cilantro. Serve immediately.

NUTRITION ESTIMATE
Per Cup: 43 Cal (6% from Fat, 24% from Protein, 70% from Carb); 3 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 8 g Carb; 2 g Fiber; NetCarb6; 3 g Sugar; 20 mg Calcium; 1 mg Iron; 553 mg Sodium; 0 mg Cholesterol; Weight Watchers 0 points

KITCHEN NOTES
Call me surprised when the raw poblano pepper and raw onion cooked up into something delicious so quickly. Seriously, all these raw vegetables just cook to the perfect tenderness -- great work on the part of recipe developer Ronne Freedman!
The soup's heat does seem to moderate by Day Two.
This recipe makes me realize that A Veggie Venture's many one-point soup recipes can easily be converted to zero-point recipes, just by substituting a splash of broth for olive oil when sautéing the onion up front. These recipes might be good alternatives for Weight Watchers followers not excited about chopping vegetables for forty minutes.
A Veggie Venture is my own website packed with nearly recipes, each one featuring vegetables. It is not associated with Weight Watchers - more information.
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Astraea

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Number of posts : 2726
Age : 56
Location : Arizona, USA
Favorite Quote : Beware the deadly donkey falling from the sky You may choose the way you live, my friend But not the way you die
Registration date : 2007-08-11

PostSubject: WEIGHT WATCHERS ASIAN ZERO POINTS SOUP   Mon Jul 23, 2012 6:19 am

http://kitchen-parade-veggieventure.blogspot.com/2008/04/weight-watchers-asian-zero-points-soup.html

WEIGHT WATCHERS ASIAN ZERO POINTS SOUP
See Weight Watchers' inspiring recipe
Hands-on time: 35 minutes
Time to table: 45 minutes
Makes 10 cups

6 cups vegetable broth (I used 6 cups water and Better for Bouillon)

2 cups bok choy, chopped (use the leftover bok choy to make this great bok choy salad or check the other bok choy recipes)
2 cups Chinese/Napa cabbage, chopped (use the leftover Napa cabbage in this salad with Asian-inspired dressing)
1/4 cup fresh ginger, thinly sliced and julienned
4 oyster mushrooms, sliced thin (I used shiitake mushrooms, next time I will use more mushrooms)
2 cups scallions / green onions (this is a lot of onion, almost two entire bunches, 14 individual onions)
8 ounce can of sliced water chestnuts, drained
1 red pepper, halved, cored, each half cut into three sections lengthwise, each section sliced thin cross-wise (nestle the three sections together to speed along the cutting)
3 cloves garlic, minced
1/4 teaspoon red pepper flakes (this is a lot, this soup has some heat, if you don't appreciate that, start with 1/8 teaspoon or even 1/16; the heat does moderate after being refrigerated for 24 hours)

2 cups snow peas (these are far cheaper from the frozen section and don't require stringing, if using fresh cut off the tips and then along the string-y side, that's the side opposite the peas)
1 cup fresh bean sprouts

2 tablespoons soy sauce (I used shozu, a fruity soy sauce, next time I'll use regular soy sauce for more substance)
1/2 cup fresh chopped cilantro

OPTIONAL BUT TIME-SAVING TIP Bring the vegetable broth (or water for bouillon) to a boil in an electric tea kettle or in the microwave while prepping the vegetables.

Collect all the vegetables except the snow peas and bean sprouts in a cold large pot or Dutch oven. When those vegetables are prepped, add the hot water, cover and bring to a boil on MEDIUM HIGH. Let simmer for about 5 minutes. Add the bean sprouts and snow peas, cook another 5 minutes. Stir in the soy sauce and cilantro.

NUTRITION ESTIMATE
Per Cup: 69 Cal (3% from Fat, 24% from Protein, 72% from Carb); 5 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 14 g Carb; 3 g Fiber; NetCarb11; 4 g Sugar; 54 mg Calcium; 1 mg Iron; 537 mg Sodium; 0 mg Cholesterol; Weight Watchers 1 point

What??? One point? Yes, that's how my calculations turned out, double- and triple-checked. When relying on actual math, the Garden Vegetable Soup does too, though not the Mexican soup. Still, all these vegetables are 'free' vegetables in Weight Watchers parlance, and there is no added fat, no starchy vegetables. So call it 0 points, I know I'm going to.

According to the Weight Watchers folks, you can add a protein to a cup of soup:

2 ounces cooked shrimp, Weight Watchers 1 point
2 ounces scallops, Weight Watchers 1 point
1/2 cup firm tofu, Weight Watchers 1 point
2 ounces cooked white meat chicken, Weight Watchers 1 point

KITCHEN NOTES
The Mexican-inspired soup made me me realize that A Veggie Venture's many one-point soup recipes can easily be converted to zero-point recipes, just by substituting a splash of broth for olive oil when sautéing the onion up front. These recipes might be good alternatives for Weight Watchers followers not excited about chopping vegetables for forty minutes.
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