2-3 Point Mexican Flavoured Weight Watchers Veggie Soup

This soup is so tasty, freezes well and goes great alongside a salad for lunch at work or at home on the weekends (which I often sometimes forget to eat). The serving size varies based on the type of stock you use, amount of black beans you put in and how much corn you use. Everything else, other than those three items, are point free and can be used as liberally or as conservitively as suits you.

Servings: 8

3 small tomatillos
1 red pepper, diced
1 jalapeno, diced small
1/2 pablano pepper, diced
2 stalks celery, diced
1 red onion, diced
1-2 carrots, diced
1 medium zuchinni, cubed
1-2 cups green beans
1/2 cup frozen corn
28 oz canned tomatoes, 'no salt added' (if possible)
6 cups vegetable broth
3-5 cloves of garlic, minced
1-1/2 tbsp italian seasoning (I use more but it's always easier to add than to take away)
1 tbsp of cumin (I use more)
2-3 tbsp chili powder (I am sure I use more!)
2 tsp olive oil
1 tsp of margarine or butter (as low fat as possible)


Directions:

1) Pre-chop all vegetables and garlic into a bowl.
hardest longest
2) Once all vegetables and garlic are chopped, heat oil and melt margarine together in a dutch oven / soup pot. Add all vegetables and sauté / sweat till there are almost soft. 

3) Drain and rinse black beans then add beans, frozen corn, canned tomatoes and broth to pot and bring to a boil. While soup is coming up to a boil, add all spices except for lime juice and cilantro. Once soup comes to a boil, turn down to simmer and cook until veggies are the texture you enjoy (I always test the carrots and the celery because they tend to stay the hardest longest).

4) Once soup is finished, lay out containers and ladle in veggies one scoop into each container at a time (this way you have an even amount in each container). Once all the veggies are ladled in, evenly ladle in broth.

5) Let containers stand without lids and cool. Cover and move to freezer. I prefer to freeze my soups because that way they don't go off and it makes it easy for transport from home to work, once at work I always leave out so that it has defrosted as much as possible by lunchtime.

This soup is very filling because of the beans and I always have a nice green salad with it and get my 2 tsps of oil (flavoured flax or hemp) go nice on the salad.


Bon appétit!

- Kiki xo