Tuesday, December 14, 2010

Mom's Special All-Veggie Soup: Adapted from a Weight Watchers recipe.

Chilly days make you want to stay inside and keep warm! So why not make a big ol' pot o' soup?! You can't go wrong with Mom's veggie soup! This is the kind of recipe where you can add anything you like to it - especially veggies!! Lots of them! Any kind! Add all your favorites if you like! This is very low-cal too!

Now, it's always important to keep a well-balanced diet, so I  recommend adding protein to this dish. I normally add it only to the portion I will be eating since I like to switch it up a bit. Some days I stir-fry tofu with a little salt, pepper, and garlic powder, then add it to my soup; other days I stir-fry chicken, or just add beans (any kind of bean will work - I recently added Northern beans to my soup). This homemade soup is so delicious and so good for you! Keeps ya warm to!

Now, unfortunately, this does take a bit of prep time. Time required to chop all of the veggies, and then cook it. BUT this recipe makes a huge amount! I recommend freezing the soup in serving-size portions. That way, when you're having days where you don't feel like making anything, thaw out some soup and... WA-BAM! - dinner is ready! Yay!

Mom's Homemade-Veggie Soup: Adapted from a Weight Watchers Recipe

  • 15 cups (2.25 quarts) water
  • 12 buillion cubes, chicken-flavored
  • 1 (28-oz) can crushed tomatoes
  • 2 onions, chopped
  • 1/2 or 1 red pepper, diced
  • 1 small head of cabbage, shredded or chopped
  • 2 medium zucchinis, diced
  • 2 small or 1 large eggplant, diced
  • 3-4 carrots, sliced (I probably 5-6 though)
  • 1 (9-oz) bag of fresh spinach
  • 1-2 cups sugar snap peanspea pods
  • 3-4 celery stalks, sliced
  • 1 (16-oz) bag frozen cut green beans
  • ½ or 1 (16-oz) bag frozen sliced okra
  • 1 (16-oz) bag frozen lima beans
  • 1 tbsp dried oregano
  • garlic, powder (~ 1 tsp) or fresh
  • black pepper, to taste
  1. Put all ingredients in a large pot.
  2. Bring to a boil.
  3. Reduce heat and simmer 1-3 hours.
  4. Serving suggestion: Add cooked chicken or tofu and top with grated parmesan cheese. Yum!

1 comment:

  1. Yay! A veggie friendly recipe! :D Haha. It looks really good. I also cook BIG batches of soup and freeze individual portions. :) It is a life-saver (and budget-saver) on those long days when I come home exhausted.

    I really like that you leave out the protein so that you can mix it up. Great idea!