I made some of that WW 0 point Garden soup on Friday. Or should I say cabbage soup? hoo boy! Lots of work but not much flavor. A classic illustration of why I dread (and regularly avoid) cooking. Lots of effort for far too small a reward. I've only choked down one bowl so far. And the kitchen still smells like garlic!
Any suggestions on how to punch up the flavor? I did use chicken broth. I was thinking maybe some sort of tomato flavoring?
1 comment:
Hi Heather,
I know what you mean about the WW 0 Pt. Garden Soup. My sentiments exactly!
Following is an awesome recipe for a 0 Point Mexican Inspired Vegetable Soup. This one has lots of flavor! It's really easy to make, once you have all your veggies cut up. Trust me, it's well worth the effort.
If you have any questions, feel free to email me.
mrandmrs_young@yahoo.com
Makes 12 servings
POINTS® value 0 per serving
Ingredients:
2 cups fresh green snap beans, cut into bite-size pieces
3 cloves fresh garlic, minced
2 small zucchini, cubed
1 cup tomatillos, chopped
1 medium jalapeno pepper, finely chopped (remove seeds and veins before chopping)
14 oz canned diced tomatoes, Mexican-style preferred
1/2 medium poblano chili pepper
1 medium onion, chopped
1 medium green bell pepper, chopped
1/2 tsp cumin
1 tsp fresh oregano
6 cups vegetable broth
2 roasted red peppers packed in water
3/4 Tbsp chipotle peppers in adobo sauce (WARNING: Measure this carefully! Extremely spicy!)
3/4 tsp salt
2 Tbsp fresh lime juice
1/2 cup fresh, chopped cilantro
Instructions:
Put snap beans, garlic, zucchini, tomatillos, jalapeno, diced tomatoes, poblano chili pepper, onion, green bell pepper, cumin, oregano and vegetable broth into a large soup pot.
Puree roasted red 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
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