Favorite Vegetable Soup Beef Variation (0 PTS)

Recipe Ingredients

1 cup	62g / 2.2oz	Diced onion - 1/2 bag frozen is
		OK
1		V-8® vegetable juice - or tomato juice
3 teaspoons	15ml	Instant beef broth granules or
3		Instant beef broth & seasoning mix or
6 teaspoons	30ml	Beef bouillon concentrate - Bovril
3 cups	711ml	Water
8		Minced garlic - (equal to 4 tsp. In
		Jar)
10 cups	1980g / 69oz	Assorted sliced veggies - *see Note
4 teaspoons	20ml	Fresh parsley - chopped (or 1 tsp
		Dried)
1 teaspoon	5ml	Dried basil leaves - ( I prefer 1Tb
		Fresh)
1/2 teaspoon	2.5ml	Pepper - (I use a bit less
		Of restaurant grind)

Recipe Instructions

1). Spray large (5+ Quart), non-stick saucepan lightly with Pam. Saute onions

over medium heat until almost translucent. Add garlic and dry beef mix (if

using). Continue cooking until onion is translucent. (I like my onions lightly

browned).

2). Stir in remaining ingredients except for V-8, water and Bovril. Cover and cook

over low heat for about 10 minutes.

3). Add 3 cups of water, V-8 juice and liquid Bovril (if using), and bring to a

boil. Reduce heat, cover and simmer about 20 minutes (until vegetables are soft).

4). Use a slotted spoon to remove about 2 cups of vegetables from pan; set aside.

5). Allow soup to cool to room temperature. Puree remaining soup in a blender

in small batches. (I use my Braun hand blender right in the pot)

6). Return pureed mixture and reserved vegetables to saucepan and heat.

This soup is especially good with 7 - 8 fat-free cracked pepper crackers

(which count as one bread serving/point).

I like to microwave 1 1/2 cups of this soup for about 2 minutes (150 °F) and

eat with the crackers about 30 minutes before lunch.

Nutrition estimated by MasterCook 5 (with assorted sliced veggies linked

to frozen California-blend):

79 cals, trace fat (4% CFF), 5g fiber

I have also made WW veggie soup in my crockpot. I just brown the onions

first and then throw everything into the crockpot on low for however many

hours I'll be gone(usually all day). You can't really mess this up -- just make

sure that the veggies are as soft as you like them. I usually saute

large quantities of onions and mushrooms and keep (freezer-weight)

ziplocks of them in the freezer for making soups and adding bulk to my suppers.

Description:

"Large Quantity of WW Veggie Soup"

Source:
Inspired by: Favorite Vegetable Soup -- Smart Start Program Book - YEAR: 1996 - S([email protected]): - by: [email protected] in CT on 1/20/00 - Yield: - 15 cups approx.

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