Need some recipes for low-fat soup that can be frozen?

Basic Veggie Soup


Serves 12


2 cans diced tomatoes -- undrained


1 large onion -- chopped


4 cloves garlic -- pressed


2 tablespoons olive oil -- divided


2 large carrots -- chopped 2 small celery stalks -- chopped


1 medium turnip -- chopped


2 cups green beans -- cut in 1'; pieces


6 cups chicken broth (or vegetable broth)


1/4 head cabbage -- chopped


1/2 teaspoon thyme


salt and pepper to taste


2 small russet potatoes -- peeled and chopped


In a large soup pot, heat the one tablespoon of the olive oil over medium high heat. Add the onion and cook till nearly translucent, now add the garlic. Don't let the garlic brown and saute another couple of minutes.





Add the rest of the chopped veggies, sauteing for just a minute or two; the extra tablespoon of olive oil is if you need it for the rest of the veggies. Remember--you're not cooking them-- just sauteing them for the wonderful flavor this quick step will infuse in your soup. Add the thyme and salt and pepper while sauteing.





Now put the veggies in the crockpot, add the tomatoes and broth. Cook on low 7-9 hours (depending on your crockpot) or high 4-6 hours. Just before serving, gently mash some of the potato chunks against the side of the crockpot to thicken the soup, give it a stir and serve.





Per serving: 88 Calories (kcal); 4g Total Fat;5g Protein; 2g Dietary Fiber; 9g Carbohydrate; 0mg Cholesterol; 658mg Sodium Food Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other CarbohydratesNeed some recipes for low-fat soup that can be frozen?
There are like a million zero point soups for weight watchers. Most vegetable soups freeze well is you do not add potatoes. You can add summer squash or cauliflower as well. This soup is around 45 calories or less per serving.














ingredients:


2/3 cup sliced carrots


1/2 cup diced onions


2 garlic cloves, minced


3 cups fat-free broth (beef, chicken, or vegetable)


1 1/2 cups diced green cabbage


1/2 cup green beans


1 tbsp. tomato paste


1/2 tsp. dried basil


1/4 tsp. dried oregano


1/4 tsp. salt


1/2 cup diced zucchini





Directions:


In a large saucepan sprayed with nonstick cooking spray, saute carrots, onions and garlic over low heat for about 5 minutes. Add broth, cabbage, green beans, tomato paste, basil, oregano and salt, and bring to a boil. Lower the heat, cover, and simmer for around 15 minutes or until beans are tender. Lastly, stir in the zucchini and continue to heat soup for 3 - 4 minutes. Makes 4 servings. Enjoy!!Need some recipes for low-fat soup that can be frozen?
way to make FLAVOR in a soup is to start with a good stock for a base. Don't use the canned stuff or the cubes, they're just SALT, SALT, SALT.





Coarsley chop a few carrots, an onion or two, and a few stalks of celery. Add a couple of beef bones with LITTLE OR NO MEAT (you can request these ';soup bones'; from the butcher or meat dept. - they keep well in the freezer.... the flavor really comes from the bones, not the meat)





Heat a big saucepan and kettle and saute the veggies briefly in oil. Dump the bones on top. cover with water, bring to a boil, and add some parsley , two or three garlic cloves, and some whole peppercorns. Bring to a boil over high heat, then reduce to medium and simmer for about an hour or so.





Dump the whole thing through a colander or strainer and save the fluid. Discard the solids (they're used up, all their flavor is in the liquid stock now).





Strain again through a cheesecloth-lined strainer. Add salt to taste.





This will have incredible flavor for the base of the soup, now add meat, rice, beans, veggies, noodles, etc as necessary. anything will be good in there now.





Having a good quality stock for a beginning base is the secret to having flavor without lots of fat. this stock can be frozen and used in other recipes later, for making soups, gravy, etc (I freeze mine in a muffin tin, then when frozen I pop them out and put 'em in a big ziploc bag - they're about 1/2 cup per ';chunk'; and easy to get as much as you need without thawing out the whole thing)
It looks kind of yucky but is really very good for you, easy to make and tastes nice too: pureed spinach and brown lentil soup.





Sautee some chopped onions and garlic in olive oil, add either a block of defrosted frozen spinach or a bunch of chopped fresh spinach and a drained can of brown lentils.


Then add a teaspoon of black peppercorns and a stock of your choice. I like to use a packet of low salt french onion soup mix instead of stock sometimes.


When it's cooled down a bit, blend it to a puree and freeze.