Slow Cooked Vegetable Soup

This soup is super easy to prepare, tastes great and is made in your slow cooker. 


Yields: 6-8 servings. 1 cup per serving. 1 weight watcher point per serving.


Ingredients

2 carrots, chopped

2 celery stalks, chopped

1 medium onion, diced

1 clove garlic,  minced

4 cups hot water

2 cubes vegan beef bouillon

1 (28 oz) can diced tomatoes

2 dried bay leaves

1 tbsp dried basil

1 tsp dried oregano

1/4 tsp cayenne pepper

Direction

Place all ingredients in a slow cooker; cover and cook on high for 4 hours. Remove bay leaves and serve hot.

Stir Fried Vegemeat

This stir-fry cooks quickly, so have everything chopped and ready before you begin cooking. Serve over steamed rice.

Ingredients 

1 can veg-tapa, slice in strips (can get it at a Filipino market)

1 pound red potatoes, diced

1 cup frozen carrots and peas

2 cloves garlic, minced

1 tablespoon mushroom seasoning

1 teaspoon soy sauce

1/4 cup white wine

1/2 cup hot water

2 teaspoons olive oil

Direction

1. Heat oil in a pan over medium high heat, cook garlic until pale brown.

2. Add the potatoes, veg-tapa, and hot water; cover; cook for about 5 minutes. Stirring occasionally.

3. Add frozen carrots and peas, white wine, soy sauce, salt and seasoning. Cook until the liquid is reduced to half. Serve. 

Pureed Zucchini Soup

My husband and I had this zucchini soup for dinner tonight - a pureed soup with zucchini, carrots, and celery seasoned with mushroom seasoning. 


I've created this healthy soup recipe that is light but filling, simple yet delicious. One recipe makes 4-6 servings, 1 cup per serving, and 2 weight watcher points per serving.


Ingredients

4 medium size zucchini, chopped

2 medium size carrots, chopped

4 celery stalks, chopped

1 medium size onion, chopped

2 tablespoons olive oil

1 1/2 teaspoon salt

1 tablespoon mushroom seasoning




Direction

1. In a large pot, heat oil and cook the onion until soft and translucent.

2. Add carrots and celery, cook for about 3 minutes.

3. Add zucchini, continue to cook for 5 minutes, stirring occasionally with a wooden spoon. Add the hot water, bring to a  boil and simmer over a low heat for 15 minutes or until all the vegetables are tender. Remove from heat and let cool for 10 minutes.

4. Using a hand held blender, blend the mixture until smooth. Bring the mixture back to a simmer and season with salt and mushroom seasoning. Serve hot.