Decorating my plate one meal at a time

It’s good weather for soup!

Yet another Pinterest find….  sort of.

Vegetable soup with a sprinkle of shredded parmesan.

If you were inclined to Google “Zero point soup” or something like that, you would likely find quite a few recipes.  Most of them similar, but not quite the same.   I found one through Pinterest that I thought sounded good, so when Mom and I were planning meals, I brought it to the discussion table.  She, in turn, pulled out her version of the recipe.  Between the two of us, we created something pretty tasty.  For those of you playing along, this is no longer zero points.  Our version is 2 WWP+ per very generous cup.

Here are the details:

  • 1 large uncooked onions, chopped
  • 4 medium uncooked carrots, chopped
  • 4 ribs  uncooked celery, chopped
  • 4 cups uncooked Cabbage , chopped
  • 3 cups frozen green beans
  • 32 oz fat-free beef broth
  • 12 oz canned tomato paste
  • 1 bay leaf
  • 1 1/2 cups water

And the all too easy instructions:  Put it all in a pot.   Season to taste (we recommend celery salt).  Simmer 1 1/2 hours.

DONE!   Don’t forget to fish out the bay leaf before eating.   This could also probably be cooked in a crock pot if you wanted, I would recommend keeping it on low for a max of 4 hours.

It reheats beautifully- so we’ve been eating it for lunch or as a vegetable side-dish for supper all week.   Keep in mind that the veggie amounts in the recipe are estimated.  If you like more celery and onions, but not green beans, then adjust away.   The real star here is the beef broth and tomato paste base to the soup.  Its the right texture/consistency and it has great flavor- especially when seasoned with celery salt.  (Shhhhh- That’s Mom’s secret tomato soup ingredient- I spent all of my adult life not knowing why my soup from a can did not taste like hers, until I moved in with her last spring.)

This is especially great for using up those frozen green beans and that bag of baby carrots you never got around to finishing, but don’t cut out the cabbage.  There is something about the cabbage that seems to “fill out” the soup so that you get veggies in every bite and don’t end up drinking a cup of broth.

So what are you waiting for?  Give this one a shot, and come back and let me know how it turned out for you!

Veggie Soup

Raise your fork

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