January 2, 2012

Garden Vegetable Soup

As many of you know, I have been a part of Weight Watchers for a while now.  I'm very close to my goal, and plan to get there soon with some extra motivation from the new year.  Also, I have had this blog for a long time and not been very faithful with writing on it while I am full of ideas for things to share.  I am inspired by my cousin's wife, Michelle, and her beautifully written, very vulnerable blog.  You can check it out here...http://gettinghealthyonestepatatime.blogspot.com/
So I am attempting to get back at blogging in hopes that it will help me stay motivated and maybe inspire others to get motivated too!

So here's the scoop on one of my favorite recipes that Weight Watchers has.  It is my fall back meal when I know I am going to have a high point supper and need to have a filling meal with low points.  I have to admit that I have seen this recipe the two other times that I have done Weight Watchers and have turned a nose up to it.  It's Garden Vegetable Soup.  It's okay to admit that it sounds horrible, especially when others in the WW community call it Cabbage soup.  It grossed me out for the longest time.  Finally last year I decided to give it a try and I LOVE IT!  It's super fun to make and tastes really great.  It also, amazingly to me, fills me up!  There are so many yummy vegetables in it and it's easy to freeze and pop in the microwave when you are ready to eat it.
Here's a pic of it cooking on the stove (it also makes your house smell wonderful with the spices and garlic!)
Here's the recipe from http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeid=93151
1/2 cup sliced carrots
1/4 cup diced onions
2 minced garlic cloves
3 cups fat-free broth of your choice
1 cup diced green cabbage
1 cup chopped spinach
1 Tbsp. tomato paste
1/2 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. salt
1 cup diced zucchini

Spray a large saucepan with nonstick cooking spay, heat.  Saute the carrot, onion, and garlic over low heat until softened, about 5 minutes.  Add broth, cabbage, spinach, tomato paste, basil, oregano, and salt; bring to a boil.  Reduce heat, simmer for 15 minutes covered.  Stir in zucchini and cook 3-4 minutes more.  Serve hot.  Makes 6 1 cup servings.  PP per serving-0!!!

I almost always double the recipe so that I have lots to eat and freeze.  Here is what a double batch makes for me. The smaller containers have one serving and the larger containers have two.

And here's my favorite way to eat it.  These crackers are my favorite and are 2PP for 5 crackers. Yes, I do only eat 5 crackers at a time!  Not to say I couldn't eat the whole box at once if I wanted to but it's all about control.
On another note, it's been great to see the impact my healthy eating and exercising has had on the people around me.  My beautiful friend Whitney has recently hit her goal weight at WW, and I am so proud of her!  And the impact it has on my family is priceless.  It's so great to see my boys choosing healthier options once and a while.  


  1. I am so proud of you and all that you have accomplished!! The recipe is definitely going in my "must try" pile:)

  2. YUM love the food idea :) I love vegetables period so this is going to b smething new for me to try too. :) (PS you guys should get a JUICER!) :)

  3. What's your protein source? The broth?

  4. Love this soup too and need to whip up a big batch soon...plan to return to ww in a few weeks. :)

  5. not sure about the protein. I don't always have protein with every meal, but often I will have a serving of FF cottage cheese to get my protein in!

  6. You could easily throw in some quinoa, lentils or chia seeds to add easy protein, and have a complete meal.

  7. thanks for the shout out :) I am gonna try this soup sometime!