Weight Watchers Zero Point Garden-style Vegetable Soup

There's any number of versions of a basic zero-point vegetable soup.  Remember you can leave the vegetables whole and just boil them in broth or stock until they soften, or puree or blend them for a smooth soup.

Here's version 1 (from UK Weight Watchers):

Put garlic, vegetables, thyme and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered, about 10 minutes.

2 medium garlic cloves, minced

1 medium onion, sliced

2 medium carrots, diced

1 medium red pepper, diced

1 medium stalk of celery, diced

2 small zucchini, diced

2 cups green cabbage shredded

2 cups swiss chard, chopped

2 cups cauliflower florets

2 cups broccoli

2 teaspoons chopped fresh thyme

6 cup(s) vegetable broth

and here's Version 2:

A small bag of chopped/shredded carrots

A small bag of chopped onions

2 teaspoons of minced garlic from jar

Chicken broth - low-sodium, 5 or 6 cans (or Chicken stock, homemade - 3 quarts)

A bag of coleslaw (shredded cabbage & carrots)

A bag of frozen green beans

1 tablespoon of tomato paste with italian seasoning

Dried herbs & spices (oregano & basil, 1/2 t. each)

A cup of chopped zucchini (or 2 small ones, chopped)

A 16oz. package of sliced mushrooms

Saute carrot & onion with garlic. Add chicken broth, bring to boil. Throw in frozen green beans, cabbage, tomato paste, herbs & spices. Simmer for 15 minutes covered. Add zucchini and mushrooms. Simmer 5 minutes.

Since these are zero points, use them for pre-meal fill-you-ups, or an in-between-meals hunger-buster.  Save some time by buying frozen vegetables instead of fresh, or use some pre-cut vegetables if available.

All the best on your way to goal!