Zero Fat Soup Food

ZERO POINTS SOUP (WEIGHT WATCHERS)

Steps:

• Add all the ingredients into a large pot or slow-cooker.
• Feel free to add any other Zero Points Vegetables (Weight Watchers).
• Simmer until Veggies are cooked.
• Season to taste.
• Note: Depending on my mood I will exchange the Beef broth for Fat-Free Chicken Broth or Fat-Free Vegetable Broth.

ZERO FAT SOUP

Steps:

• Heat the broth in a soup pot.
• Add the first seven vegetables one at a time.
• Stir in the tomatoes, soy sauce, vinegar, basil, oregano, dill, thyme, and pepper.
• Simmer for 15 or 20 minutes, until the vegetables are tender.
• add salt to taste.
• Enjoy!
• Variation 1:.
• For Mexican Zero Soup,add zucchini and minced chiles and replace the herbs with cumin, coriander, and cilantro.
• Use lime juice instead of vinegar.
• Variation 2:.
• For Hungarian Zero Soup, add mushrooms and replace the basil, oregano, and thyme with paprika, marjoram, and more dill.
• Top with nofat sour cream.
• Variation 3:.
• For Asian Zero Soup, replace the cabbage with bok choy and add straw mushrooms.
• Replace the herbs with grated fresh ginger root and minced scallions.
• Top with mung bean sprouts.
• To freeze: Prepare soup as directed. Allow to cool and place in freezer containers or bags. Freeze.
• To serve: Thaw in fridge and reheat on stovetop until hot.

CABBAGE FAT-BURNING SOUP

Steps:

• Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days.

FAT-FREE VEGETABLE SOUP

Steps:

• Into a large frying pan(12" or bigger) add the minced garlic and all the chopped veggies and dry-fry them until the have reduced to about half their original size.This will soften them up and allow flavour to come out.Don't use any oil to fry them,but you can use a small amount of the stock if you wish,to help them steam and reduce.
• Add 1 teaspoon each of salt and black pepper.You can also add any other herbs and spices you like to the mixture.
• Then transfer the mixture to a large deep pan,and add all the vegetable broth/stock(If you wish,you can add chicken stock,or beef stock instead,and you can add meat to the soup if you dont want it all veggie!.And if you cant find the tinned stock,you can make up the amount using stock cubes dissolved in hot water).
• Now add the 2 tablespoons of tomato puree/paste,and stir in,along with some salt and pepper,Worcester sauce,and hot sauce if you like a kick to it.These are down to personal preference,just add what you want until you get the flavour you like.
• Bring to a boil,then add the water,and bring back to the boil.Turn down heat and allow to simmer for 20 minutes,stirring occasionally.
• Turn off heat and stir.Allow soup to stand (with lid on)for 10 minutes before serving.
• Serve with crusty bread (butter optional!).