November 28, 2011


The Monday after Thanksgiving.  Hello. What an icky-ish day in Chicago.  Cold and dreary.  I just wanted something warm and delicious for dinner tonight.  Not too long ago I bought a head of cabbage to make one of my favorite soup recipes and tonight was the perfect night to finally whip that up.

Four years ago on the Monday after Thanksgiving, a co-worker and I came into work and said to each other, "Let's join Weight Watchers." Just like that.*  We went online, found a meeting that met Wednesdays during lunch across the street at the Merchandise Mart, and each signed up then and there.  It was within one of those little Weight Watcher booklets that one of the best recipes for vegetable soup was found.

Mise en place!

Behold...the Zero Point Garden Vegetable Soup**!  This soup is sooo easy to make, soooo delicious, and gives you room to play around with the ingredients.  Don't like carrots, skip 'em!  Love celery, go ahead and add it!  Wanna add some more herbs, OK!  Want some chicken or beef or pork or beans or tofu? get the idea.  This is a very healthy soup to recharge your bod after a weekend of stuffing, pies, and whatnot.

Garden Vegetable Soup

Big ol' pot of soup!
  • 4 cups of gluten free broth (I use CelifibR Chicken bouillon cubes)
  • 1 tsp olive oil
  • 1 Tbsp minced garlic
  • 1/2 Medium onion, finely chopped
  • 3-4 large carrots, chopped
  • 1 Tbsp tomato paste
  • 1/2 c. green beans
  • 1 small head of cabbage
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1 medium zucchini, chopped
  • salt and pepper to taste

  1. If making broth with bouillon, boil the water and prepare as package directs. If using a pre-made broth, cool, you're one step ahead!
  2. Heat a large pot until warm (if you flick a little water in the pan and it sizzles, it's ready), add the oil to coat the pan.  Add garlic, onion, and carrots and saute for about 5 minutes. The onions and garlic will begin to brown.
  3. Add broth, tomato paste, green beans, cabbage, basil and oregano. Simmer for about 10-15 minutes. The vegetable will be nice and tender.
  4. Add zucchini and simmer for 5-10 more minutes.
  5. Salt and pepper to taste and enjoy!
I added some Great White Northern Beans, yum!

* Well more like "ugh...what DIDN'T we eat this weekend? We gotta do something about this..."

** This soup is no longer zero points, since WW switched to Points+. They don't even list this recipe in their eTools database anymore, just a similar "Italian Inspired Soup" which omits the cabbage (the best part!!!) which is 1 Points+. Also if you add anything extra (like I did with the beans), that cranks up the points/calories value.


Maria said...

yum! This soup looks really good. We also had soup last night along with grilled cheese sandwiches. I needed some small & light after a weekend full of food.

Betsy said...

Maria, you NEED to make this soup...It it THE. BEST! Especially with grilled cheese. Dip it in there...mmMmMMmmMm!!!

semisweetblog said...

Yum, this looks delicious and cozy!