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Thread: Zero point soup???

  1. #1


    Please tell me how to make the zero point soup. I read about it on another board. Thanks much!


  2. #2
    mrszotz Guest


    Recipe from WW Getting Started Book
    4 servings
    0 points per serving

    2/3 cup sliced carrot
    1/2 cup diced onion
    2 cloves garlic
    3 cups fat free broth (beef, chicken or vegetable)
    1 1/2 cups green cabbage leaf -- diced
    1/2 cup green beans
    1 tablespoon tomato paste
    1/2 teaspoon dried basil
    1/4 teaspoon dried oregano
    1/4 teaspoon Salt
    1/2 cup zucchini -- diced

    In a large saucepan, sprayed with nonstick cooking spray, saute the carrot, onion, and garlic over low heat until softened, about 5 minutes. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt;
    bring to a boil. Lower heat and simmer covered, about 15 minutes or until beans are tender. Stir zucchini and heat 3-4 minutes. Serve hot.

  3. #3
    mrszotz Guest


    Old Program Week One Booklet

    1/4 cup diced onion
    2 packages instant chicken broth & seasoning mix
    2 cloves garlic -- minced
    1 1/2 cups zucchini -- thinly sliced
    1 14 oz. can chopped tomatoes
    1/2 cup sliced carrots
    1 teaspoon chopped parsley
    1/4 teaspoon basil leaves
    1/8 teaspoon pepper, or less
    2 cups water (add last)

    In 1 1/2 quart sauce pan, combine onion, dry broth mix and garlic; cook, stirring until onion is translucent. Add remaining ingredients and stir. Bring to boil, reduce heat to medium, cover and cook until vegetables are soft, about 20 minutes.

    Using slotted spoon, remove about 1/2 cup vegetables from sauce pan and set aside. In blender container, in 2 batches, puree remaining soup; return pureed mix to sauce pan, add reserved vegetables and heat.
    OR - Puree all in 2 batches and serve.

  4. #4
    mrszotz Guest



    1 large head of cabbage
    1/2 Can tomato juice
    1 medium to large eggplant
    1 tsp oregano
    1/8 tsp Italian seasoning
    1 or 2 Tblspn parsley flakes
    3 beef bouillon cubes & 3 chicken cubes
    1 bay leaf
    1 pint water
    1/2 lb fresh mushrooms or 1 small can mushrooms
    1 green pepper diced
    2/3 cub celery, diced
    2 Tblspn tomato paste
    1 can tomatoes, diced
    1 tsp sweet basil
    3 Tblspn fresh or minced onion
    1 tspn chili powder
    2 tspn garlic powder

    Before starting, dice eggplant into bowl and set aside with added salt for 1 hour. After 1 hr, pour off excess water from eggplant. Put all ingredients in big pan. Cook on medium high heat for approximately 45 min. to 1 hr. Turn down heat and simmer till vegetables are cooked.

  5. #5
    mrszotz Guest



    46 ounces V-8® vegetable juice
    12 oz. water -- (1/4 can)
    1 cup shredded cabbage
    2 cubes chicken bouillon
    6 ribs diced celery
    Worcestershire sauce
    Mrs. Dash
    1 can green beans
    1 onion -- diced
    2 teaspoons parsley flakes
    2 cups diced carrot
    1 box okra, frozen -- cut

    Combine and simmer several hours

  6. #6
    mrszotz Guest


    by mary zotz

    4 cups Water
    1 Tablespoon McCormick Real Chicken Base
    1 Tablespoon McCormick Real Beef Base
    1 Tablespoon Italian Seasoning
    1/4 teaspoon Tabasco Sauce
    1/2 cup Onion, chopped
    1/2 cup Celery, chopped
    1/2 cup Carrots, chopped
    4 cups Green Cabbage, sliced
    2 cups Mushrooms, sliced
    1 cup Zucchini, sliced then halved
    1 cup Yellow Squash, sliced then halved
    1 cup Broccoli
    1 cup Cauliflower
    1 can Italian Stewed Tomatoes, puréed in can

    Mix chicken and beef base with water. Pour 1/2 cup of liquid into stockpot and add onions, celery, and carrots. Sauté until just tender. Add the rest of the liquid and all other ingredients. Bring to a boil then turn down to simmer for 2-3 hours - or until veggies are as done as you like them.

  7. #7
    mrszotz Guest


    Recipe by charski

    3 cans FF chicken broth (14.5 oz cans)
    1 package frozen Oriental-style stir fry veggies (about 1 pound)
    1 can (small flat can) Bamboo shoots
    1 cup sliced mushrooms
    2 tablespoons soy sauce
    2 tablespoons fish sauce (or add another tablespoon soy)
    1/4 cup rice wine vinegar
    1 tablespoon garlic chili paste (or to taste)
    juice of 1 large lemon

    Bring chicken broth to a boil, add veggies and turn off heat. Add remaining ingredients and stir to blend. You can adjust the seasonings to taste, adding more or less soy, vinegar, etc. til you get the flavor and "heat" you want...I use this as a substitute for my favorite, Hot & Sour soup. Still 0 points! If you want to make it into Hot & Sour, you can add beaten eggbeaters to the boiling soup, and some shredded lean chicken or pork - but you'll have to account for the points.

    by Mary Zotz

    1 bag frozen oriental vegetables (I get these at Costco)
    4 cups water
    2 Tablespoons McCormicks Beef Base
    2 teaspoons Corn Starch

    Mix water, beef base, flavor packets from vegetable bag, and corn starch together. Pour into 5 quart stockpot. Add vegetables. Cook on medium heat for 1 hour. (I add some tabasco sauce to kick it up a notch!!)

  8. #8
    mrszotz Guest


    Recipe from Suzy

    2 cans swanson's 98% ff chicken broth
    3 cups water
    2 cans delmonte canned tomatoes
    1 small onion chopped
    ½ green pepper chopped
    1 can delmonte green beans
    1 can delmonte zucchini w/sauce
    1 small can (8oz) whole kernal corn
    Dashes of tabasco sauce

    Heat broth and water to a boil, add onion and pepper to cook until soft.
    Dump the rest of the ingredients, and heat thru. Add tabasco to taste.

    Recipe from Suzy

    I have made them adding 3 TBS of fat-free shredded cheese (add 1 pt) and garlic and they tasted similar to the ones from Red Lobster.

    Makes 2 biscuits


    6 tbsp self-rising flour
    3 tbsp skim milk
    1 1/2 tsp non-fat plain yogurt

    Set oven at 425 degrees. Mix ingredients together, spray pan with nonstick spray and drop biscuits onto it. This recipe makes 2 biscuits. My leader suggested spraying the tops with non-stick butter flavored spray but with or without they are excellent. I like to put a cup of strawberries over them. Bake for 10-13 minutes.

  9. #9
    mrszotz Guest


    10 servings
    1 point per serving

    2 tsp. olive oil
    2 T minced garlic
    2 cups diced onions
    1 cup celery-chopped
    1 cup diced carrots
    1 red pepper-julienned
    4 cups. cabbage-chopped
    8 oz mushrooms-sliced
    1 tsp. red pepper flakes
    1 can(28 oz) diced tomatoes
    1 can low-fat kidney beans(15 oz)
    2-3 cups water

    Heat olive oil in soup kettle. Add garlic, onion,celery, carrots. Cook until tender(about 10 min). Add cabbage, red peppers, mushrooms, and red pepper flakes. Cook 15 minutes. Add diced tomatoes, beans, and water to cover veggies. Bring to boil and simmer 20 minutes. Serve hot.

  10. #10
    mrszotz Guest


    From the kitchen of MIDWEST_SIREN

    servings | 9
    estimated POINTS per serving | 0


    1 c. onion, chopped
    2 cloves garlic, chopped
    3 green onions, chopped
    2 (12 oz.) cans of diced tomatoes
    4 c. low fat chicken broth
    1/3 c. salsa
    1/2 red pepper, chopped
    1/2 green pepper, chopped
    3-4 celery stalks, chopped
    1/3 c. FRESH cilantro
    1/2 tsp. cumin
    1/2 tsp. chili powder
    1/2 tsp. basil
    4 Tbs. fat free sour cream
    4 Tbs. flour to thicken


    Simmer onions, garlic & green onions in a pan until tender. Put all ingredients in a pot, simmer until all veggies are tender.

    Special Notes

    If you add chicken, divide the points by 9 servings. Tastes great with a couple toasted taco shells on the side, but count your points.

  11. #11
    Join Date
    Sep 2001
    Pacific Northwest


    And if Mary hasn't supplied you with enough recipes ( !) check out my "My Leader Nancy's WWs Vegetable Soup" in this soup section. I think it's pretty fantastic, too! Carol
    May you be happy. May you be well. May you be free from suffering.

    Check out my website!


  12. #12


    Oh my goodnes, ask and you shall receive!! Thanks so much for all of the recipes. You all are great.

  13. #13
    scrappinmommy71 Guest


    Thanks for posting all of those recipes everybody!!! You guys are great! [img]graemlins/wave.gif[/img]

  14. #14


    I wanted to thank everyone too. I am printing them now. Read the post about zero point soup, and thought "where do they get this." So, thanks bunches! [img]graemlins/clown.gif[/img]
    Recommit Date: 8/16/07
    SW: 236
    CW: 192
    GW: 145

    Avatar as it relates to OP:
    Stop (think-am I hungry?)
    Caution (choose right food)
    Go (Yeah-OP)

  15. #15


    I NEVER COOK, but I got adventerous yesterday (after my first meeting in 25 years). I did the 0 point soup that is in the 1st meeting book.

    My family LOVED it!
    Also, my teenaged son said he was "proud" of me for doing something about my weight.

    It was a great day!



  16. #16


    bumping this up so I can make it!
    ~Food wasted is better than food waisted!

    ~Iceberg lettuce is perhaps the most aptly named plant in the world and should be avoided as though you were the Titanic with a second chance.

  17. #17
    tinka Guest


    Here is a hint on making the zero point soup. Buy the cole slaw mix in the produce section and use that. You do not get the 'cooked cabbage' taste, just a lot of bulk.

  18. Post

    I also use the bagged cole slaw. Makes it much easier to make. I also pour in a packet of Hidden Valley Ranch dry salad mix instead of all the spices. Keeps me from having to measure all of that stuff out and it really gives it a good flavor. I also experiment weekly with different veggies!! Can you tell I really rely on this stuff to keep me OP????? It is my lifesaver!!!!

  19. #19



  20. #20
    Join Date
    Jan 2002
    Calgary, Alberta


    **** BUMP ****

  21. #21
    ClaremoreZebraBandMom0407 Guest



  22. #22


    Boy do I appreciate everybody for their recipes. They are great. I never thought there were so many!! Also thanks for the tip Tinka, I never thought about using the already packaged cole slaw. I have some co-workers that are going to love these recipes. Thanks again everyone. You make it so easy to stay OP. [img]smile.gif[/img]

    Lori [img]graemlins/wave.gif[/img]

  23. #23
    Join Date
    May 2000
    Suburb of Buffalo, NY


    pulling up

  24. #24


    Since my family is Eastern European in origin, I make my cabbage soup the way my mom makes it: using diced canned tomatoes & tomato juice as the liquid, and seasoning with Splenda & lemon juice, salt, pepper and garlic. And I sometimes use coleslaw mix instead of shredding cabbage by hand.

    Another good 0-point soup can be made by cooking cauliflower & sliced onions in chicken broth, seasoning with S&P, and pureeing. Very substantial and rib-sticking.
    Gaining Momentum and losing weight!

  25. #25


    Boy, these all look good!

    Thanks, guys.. [img]graemlins/bcbsalute.gif[/img]

    printing out....


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