My Favorite Weight Watcher Soup Recipes

Here are some of my favorite Weight Watchers Soup Recipes. These are very easy recipes. All freeze well. Make a double batch and freeze in one cup portions.

* Broccoli Cheese Soup

2 cups finely chopped broccoli
1 garlic clove, minced
½ small can green chilies
6 ounces of Velveeta Cheese, light, cubed
2 cans fat-free chicken broth
1 can diced tomatoes (do not drain)

Cook broccoli on stove until tender. Drain. Add garlic, tomatoes (with juice), chicken broth and chilies to the broccoli. Bring to a simmer. Turn temperature to low and add cubed Velveeta. Stir continuously until cheese is melted.

Recipe makes approximately 6 cups. Each cup is 1 point.

* Cauliflower Cheese Soup

3 ounces Velveeta Cheese, light, cubed
¼ teaspoon olive oil
½ cup chopped onions
½ cup chopped carrots
1 pound cauliflower florets (washed and cut into small pieces)
1 can fat-free chicken broth
Garlic salt, salt and pepper to taste

Add olive oil to a pot and sauté onion and carrots in the pan. Once sautéed, add cauliflower and chicken broth. Simmer until all vegetables are soft. Add cubed Velveeta to mixture. Stir continuously until cheese is melted.

Recipe makes 4 cups. Each cup is 1 point.

* Yummy Taco Soup

3 cans chili beans
1 can tomato sauce (8 ounces)
2 cups water
1 can green chilies
¼ cup taco seasoning (or one envelope)
1 pound frozen corn
1 pound extra-lean ground turkey breast
1 onion - chopped

Brown onions and turkey. Once browned, add all of the other ingredients to a pot and cook on medium heat for 30 minutes.

1 cup is 1 point.

* Zero Vegetable Soup

1 leek chopped
½ onion chopped
2 stalks celery- chopped
2 cloves of fresh minced garlic
2 green zucchinis- slices
4 carrots sliced
1 can green beans
1 can chopped tomato (with basil and oregano)
1 small can tomato paste (please note this is paste and not sauce)
2 quarts low fat chicken broth
½ head of cabbage- chopped
3 tablespoons fresh basil- chopped
3 tablespoons fresh oregano- chopped
3 tablespoons fresh thyme- chopped
¼ teaspoon olive oil

Sauté garlic, onion and celery in olive oil. Once sautéed, add broth. Next add all other ingredients. Bring to a boil. Turn heat down to low and cook for 1 hour.

1 cup is zero point. Yes, zero point.

You can make any variation to this, by adding additional zero point vegetables.