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    You are in: Home / Recipes / 1980's Weight Watchers Veggie Soup Recipe
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    1980's Weight Watchers Veggie Soup

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    nursecynthia's Note:

    I have always loved this hearty vegetable soup and I was delighted to rediscover the recipe. Please note that this recipe serves only 2, so you'll want to double or triple it. Enjoy!

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    Units: US | Metric


    1. 1
      n a 1 ½ quart nonstick saucepan combine onion and garlic and cook, stirring occasionally, until onion is translucent. Add remaining ingredients except water and stir to combine. Cover and cook over low heat, stirring occasionally, for 10 minutes. Add water and bring to a boil. Cover and cook over medium heat until vegetables are soft, about 20 minutes. Add water and bring to a boil. Cover and cook over medium heat until vegetables are soft, about 20 minutes. Using a slotted spoon, remove about ½ cup vegetables from saucepan and set aside. In two batches, puree remaining soup in blender container. Return pureed mixture to saucepan, add reserved vegetables, and heat.

    Ratings & Reviews:

    • on June 13, 2011


      I love this recipe....I make it all the time. Helps to fill me up and get in some veggies at 0 points!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for 1980's Weight Watchers Veggie Soup

    Serving Size: 1 (399 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 42.6
    Calories from Fat 3
    Total Fat 0.4 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 328.5 mg
    Total Carbohydrate 9.2 g
    Dietary Fiber 2.4 g
    Sugars 5.1 g
    Protein 1.8 g

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