Weight Watchers Spanish Pepper Soup Food

WEIGHT WATCHERS SPANISH PEPPER SOUP

Steps:

• Preheat the broiler, setting the rack 6" below the heat. Line a baking sheet with foil; place both kinds of peppers and garlic on the foil. Roast, turning as needed until the peppers are evenly blistered and lightly charred on all sides, and the garlic is deep brown, 7-10 minutes. Set aside 10 minutes to cool.
• Wearing gloves, peel and seed the peppers over a bowl, saving the juices. Chop the peppers and place in a medium saucepan. Peel and smash the garlic; add to the peppers.
• Strain the pepper juices into the saucepan. Add the broth, green beans, tomato puree, rice, vinegar, brown sugar, paprika, cayenne, and saffron; bring to a boil. Reduce the heat and simmer, covered, until the rice and beans are tender, about 45 minutes. Serve, sprinkled with the parsley.
• 1 serving = 2 points.

WEIGHT WATCHERS MEXICAN ZERO POINTS SOUP

Steps:

• Put snap beans, garlic, zucchini, tomatillos, jalapeno, diced tomatoes, green chili pepper, onion, green pepper, cumin, oregano and vegetable broth into a large soup pot.
• Puree roasted peppers with chipotle in adobo sauce in a blender or food processor, and add to soup; stir to combine.
• Cover and bring to a boil over high heat. Reduce heat to low, and simmer, partly covered, for about 10 minutes.
• Stir in salt, lime juice and cilantro. Serve.
• Serving Size: about 1 cup.

MY MOTHER'S VERSION: WEIGHT WATCHER'S 0 POINTS VEGETABLE SOUP

Steps:

• Spray large saucepan with cooking spray.
• Saute' onion, carrots and celery until tender, approximately 5 minutes.
• Combine beef broth, tomatoes, cabbage, bouillon cubes, garlic, Cajun spice, and basil in the saucepan.
• Bring to a boil; reduce heat; simmer approximately 30 minutes.
• Add zucchini, continue simmering for another 10 minutes.
• Serve hot.
• Note: Use fat free saltines for 1 point for 7 squares!

ROASTED RED PEPPER SOUP (WEIGHT WATCHER CORE FRIENDLY!)

Steps:

• Heat the olive oil in a skillet or saucepan on medium high heat.
• Add the onions and cook about 8 minutes or until completely soft and cooked through.
• Add the red pepper and cook until warm then add the balsamic vinegar and let simmer for 1 minute.
• Remove the pan from the cooktop and allow it to cool for 5 minutes.
• While the onions and peppers are cooling, mix the milk, tomato paste and chili sauce in a separate bowl and whisk until well combined. Set aside.
• Pour the red pepper onion mixture into a blender or food processor and blend until completely smooth.
• Pour the red pepper mixture back into the pan and heat until warm.
• Slowly pour the milk mixture into the pan and whisk until completely blended.
• Bring to a simmer and cook for 2 minutes. remove from heat, cool slightly and serve!