Total Time
45mins
Prep 15 mins
Cook 30 mins

I originally got this recipe over 25 years ago when I was in high school and joined Weight Watchers. I had lost it and looked every where for it. Looked in every Weight Watchers cookbook. I bought a tiny community cookbook at a garage sale for a quarter and there it was. This is filling and delicious. The vegetables can be canned, frozen or fresh.

Ingredients Nutrition

Directions

  1. Combine ingredients (drain only the Chinese vegetables if using canned).
  2. Add dashes of celery salt, oregano, salt and pepper, thyme.
  3. Cook for 20 minutes on medium heat.
  4. Add more liquid if needed.
  5. You may substitute any vegetable, such as cabbage, zucchini, carrots, etc.
  6. Cooked, skinned chicken parts may also be used.
Most Helpful

Very simple soup, that is very tasty as well. I skipped the gelatin, but otherwise made this exactly as written. Great blending of flavors, and I particularly liked the crunch from the water chestnuts. I'll make this one again for sure.

bratty March 30, 2006