Contributed By: jendywendkins
adapted from a Weight Watcher's recipe
This soup is made from 0-point vegetables (according to Weight Watchers). Have a big batch around to satisfy the most ravenous appetite without blowing your diet. The best part - it's teeming with antioxidants, made from many cruciferous veggies.
|
|
Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 1.5 hours
Number of Servings: More than 10
Origin: American
Special Features: Vegetarian
Meal Type: Soups & Stews
Ingredients
1 28-oz. Can whole tomatoes
1 28-oz. Can crushed tomatoes
1-2 cloves Garlic, finely chopped
1 Onion, halved and sliced
3-4 stalks Celery, trimmed, sliced
3 Carrots, pared and sliced
2 Bell peppers, 1 green and 1 red, seeded, cut into 1-inch pieces
1 bunch Broccoli, trimmed, cut into bite-size pieces
1 Head of cauliflower, trimmed, cut into bite-size pieces
1 Head of cabbage or bok choy, cleaned and sliced into 1/4-inch strips
1-2 Vegetable bouillon cubes, (optional)
Water
Preparation
Pour the whole tomatoes into a large pot or Dutch oven. Cut each tomato in half or in thirds. Add a can of water to the pot. Pour in the crushed tomatoes and add another can of water.
Turn on the stove top to medium high. Add each of the remaining ingredients, except the bouillon cubes. Let the pot of ingredients come to a boil.
Reduce the heat to low and cover with the lid not quite covering the pot to vent some steam. Simmer until tastes blend, for as little as twenty minutes, up to two hours.
Add the bullion cubes, if using, and stir into the soup. The soup is done. Eat what you'd like and store the rest in the refrigerator.
Cook's Notes
Cool the entire pot of soup in an ice bath in the kitchen sink when done, then put the pot in the refrigerator. Take out servings as needed and reheat. Serve with a baked potato or some crusty bread for a complete meal.
Nutrition Information