Italian 0 point soup
2 cups escarole (I used kale because I had it in the garden) 
2 cups baby spinach
1 cup chopped onions
2 cloves garlic chopped
2 small zucchini chopped
1 medium red pepper chopped
1 fennel bulb sliced thin
6 cups vegetable broth
2 cans fire roasted diced tomatoes (or regular tomatoes)
red pepper flakes
fresh thyme
fresh oregano
1/4 cup fresh parsley
1/4 cup fresh basil
I used about 1 tablespoon of olive oil, which since it makes 12 servings, I think still makes it pretty good and still less than one point.  If you want, start with Pam.  Saute greens and onions and garlic till greens wilt.  Add the zucchini, pepper and fennel. Cook while stirring til fennel gets tender.  Just a few minutes.  Add vegetable broth and tomatoes.  Add seasonings except parsley and basil.  Put them in right at the end, just before serving or putting in the fridge for lunch tomorrow.  Let the soup come to a boil.  Turn down the heat and let simmer 15 minutes.  It’s ready.
Asian Zero Point Soup
2 cups bok choy chopped
2 cups chinese cabbage chopped
3 cloves garlic chopped
1/4 cup fresh ginger root chopped
4 small oyster mushrooms chopped (or regular button mushrooms)
2 cups scallions chopped
1 cup canned water chestnuts sliced
1/2 cup red bell pepper chopped
1/4 tsp red pepper flakes
6 cups vegetable broth
1 cup bean sprouts
2 cups snow peas
2 T soy sauce
1/2 cup cilantro finely chopped
Put all ingredients through the broth in a large soup pot and stir to combine.  Cover and bring to a boil over high heat.  Reduce heat and simmer for about 10 minutes.  Toss in bean sprouts and snow peas in last 5 minutes.  Add soy sauce and cilantro and serve.
The following additions are done per bowl or soup not to the whole potfull.  If you add a tsp of hot spicy oil it makes it 1 point, 1/2 tsp is 1/2 point.  Can also add cooked shrimp or chicken.  2 oz of shrimp makes it 1 point; 2 oz of chicken makes it 2 points.
Mexican Zero Point Soup
2 cups fresh green beans cut into bite size pieces
3 cloves fresh garlic chopped
2 small zuchini chopped
1 medium jalapeno finely chopped
14 oz can rotel tomatoes
1/2 medium poblano chili pepper chopped
1 medium onion chopped
1 medium green bell pepper chopped
1/2 tsp cumin
1 tsp fresh oregano
6 cups vegetable broth
2 roasted red peppers
1 T chipotle peppers in adobo sauce
2 T fresh lime juice
1/2 cup fresh cilantro chopped
Put all ingredients through broth in large pot and bring to a boil.  Puree roasted red peppers and chipotle peppers in blender.  (I just chop them up in small pieces.)  Stir into soup.  Turn down heat and let simmer for 15 minutes.  Stir in salt, lime juice and cilantro and serve.
You can add shrimp or chicken like above.  1/4 cup black beans makes it 1/2 point.
All of these make about 12 cups of soup.  It is very easy keep in the refrigerator and to reheat just what you need.

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