The entire pot of soup equals 5 points on the Weight Watcher scale....if you add the chicken. Without the chicken is is 1 point on the scale.
* Exported from MasterCook *
Joy's and Marilee's Vegetable Soup
Recipe By :Joy Mariner and Marilee Frigaard
Serving Size : 0 Preparation Time :0:00
Categories : A List Soups-Stocks-Sandwiches
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cubes Knorr Tomato Bouillon with Chicken
1 head cauliflower
3 stalks broccoli
1 large sweet onion -- chopped
4 medium carrots -- chopped
2 tablespoons chopped garlic -- or to taste
32 ounces *chicken broth (98% fat free)
2 small zucchini -- optional
*Use either the chicken broth or water as you please. Marilee likes garlic, so she adds lots, do as you like.
Separate cauliflower and broccoli into flowerettes; chop onions and carrots.
Start the carrots simmering in the broth/water. Meanwhile saute the onions in a small amount of oil/butter until transparent; add the garlic and cook until fragrant, then add to the carrots.
Roughly chop the broccoli and cauliflower and add to the carrots. Peel the broccoli stems, chop and add to the mixture. Add the bouillon cubes and stir to dissolve. Season to taste with salt and pepper.
Simmer until the vegetables reach the desired doneness. Some like the vegetables to cook until they begin to break down, others like them more al dente. Add the zucchini (if using) just before you take it off the heat.
Variations:
1. Add chunked chicken to taste.
2. Add a can of Mexican Salsa to taste.
3. Add 1 (or more) cubes of Knorr Chipotle bouillon.
What you add to the soup and how you season it, depends on the mood of the day.
Yield:
"6 cups"
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* Exported from MasterCook *
Joy's and Marilee's Vegetable Soup
Recipe By :Joy Mariner and Marilee Frigaard
Serving Size : 0 Preparation Time :0:00
Categories : A List Soups-Stocks-Sandwiches
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cubes Knorr Tomato Bouillon with Chicken
1 head cauliflower
3 stalks broccoli
1 large sweet onion -- chopped
4 medium carrots -- chopped
2 tablespoons chopped garlic -- or to taste
32 ounces *chicken broth (98% fat free)
2 small zucchini -- optional
*Use either the chicken broth or water as you please. Marilee likes garlic, so she adds lots, do as you like.
Separate cauliflower and broccoli into flowerettes; chop onions and carrots.
Start the carrots simmering in the broth/water. Meanwhile saute the onions in a small amount of oil/butter until transparent; add the garlic and cook until fragrant, then add to the carrots.
Roughly chop the broccoli and cauliflower and add to the carrots. Peel the broccoli stems, chop and add to the mixture. Add the bouillon cubes and stir to dissolve. Season to taste with salt and pepper.
Simmer until the vegetables reach the desired doneness. Some like the vegetables to cook until they begin to break down, others like them more al dente. Add the zucchini (if using) just before you take it off the heat.
Variations:
1. Add chunked chicken to taste.
2. Add a can of Mexican Salsa to taste.
3. Add 1 (or more) cubes of Knorr Chipotle bouillon.
What you add to the soup and how you season it, depends on the mood of the day.
Yield:
"6 cups"
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Don't wait too long to tell someone you love them.
Billy
Billy