Weight Watchers Veggie Barley Soup 1 Pt For 1 Cup Food

GARDEN VEGETABLE SOUP WEIGHT WATCHERS 0 POINTS PER 1 CUP SERVI

Steps:

• Spray a large saucepan with nonstick cooking spray, heat.
• Saute' the carrot, onion, garlic over low heat until softened, about 5 minutes.
• Add broth, beans, tomato paste, basil, oregano, and salt; bring to a boil.
• Reduce heat, simmer, covered, about 15 minutes or until beans are tender.
• Stir in the zucchini and heat for 3-4 minutes. Serve hot.
• You can add in 1 1/2 cups diced green cabbage also, I personally do not like cabbage to I omit that ingredient.

WEIGHT WATCHERS 1PT SOUP

Steps:

• Rinse beans.
• Add cans together, I use Habitant soups.
• Optional: garlic powder, parsley or hot sauce.
• Enjoy!
• 1 bowl = 1 pt.

WEIGHT WATCHERS VEGGIE BARLEY SOUP (1 PT. FOR 1 CUP)

Steps:

• Spray large saucepan with non-stick spray. Add chopped carrots, onion and celery. Saute over low heat 5-7 minutes until softened - add garlic for the last minute.
• Add tomato paste (if you are out, just use 2 T. catsup), and stir it around a bit with the vegetables.
• Stir in broth, cabbage, herbs and barley. Simmer, partly covered, for 40 minutes until barley is softened. Add zucchini and parsley after the barley has cooked about 20 minutes, allowing them to cook for the last 20 minutes.
• Garnish with coarsely ground black pepper and 1 T. Parmesan cheese if desired.

1980'S WEIGHT WATCHERS VEGGIE SOUP

Steps:

• n a 1 ½ quart nonstick saucepan combine onion and garlic and cook, stirring occasionally, until onion is translucent. Add remaining ingredients except water and stir to combine. Cover and cook over low heat, stirring occasionally, for 10 minutes. Add water and bring to a boil. Cover and cook over medium heat until vegetables are soft, about 20 minutes. Add water and bring to a boil. Cover and cook over medium heat until vegetables are soft, about 20 minutes. Using a slotted spoon, remove about ½ cup vegetables from saucepan and set aside. In two batches, puree remaining soup in blender container. Return pureed mixture to saucepan, add reserved vegetables, and heat.

WEIGHT WATCHERS CROCK POT BEEF,BARLEY AND ROOT VEGETABLE SOUP

Steps:

• Preheat oven 450 degrees.
• Combine turnips, onions, carrots, parsnip and barley on a large nonstick baking sheet.
• Roast on lower oven rack, stirring occasionally until tender and browned,about 30 minutes.
• On another baking sheet arrange beef in single layer and roast on upper oven rack, turning twice until browned about 20 minutes.
• Transfer beef and veggies to a 5 or 6 quart slow cooker.
• Add bay leaves, garlic, salt and pepper.
• Pour broth and water over beef and veggies.
• Cover and cook until the beef and veggies are fork tender, about 4-5 hours on high or 8 to 10 hours on low.
• Discard the bay leaves and garlic.
• Stir in parsley.