Farmer’s Market Vegetable Soup from Weight Watchers One Pot Cookbook

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Eating right is even easier with Weight Watchers One Pot Cookbook. It’s filled with good-for-you one-pot meals. Each recipe includes complete nutritional information and PointsPlus values for those following the Weight Watchers program.

Nancy Gagliardi, of Weight Watchers, joined me to talk about the various types of pot or cooking appliances featured in the book. ”One Pot” includes a casserole dish, skillet, wok, saucepan and, of course, slow cooker. The ”In Something Different” chapter highlights specialty equipment such as the panini press, waffle maker, and pressure cooker-classic (and new classic) kitchen tools that can make cooking faster, easier or just more fun. Each chapter begins with a primer on the equipment, pot or pan that is featured and then launches into good-for-you recipes to make for family and friends.

Try this recipe for Farmer’s Market Vegetable Soup.

Directions

Combine potatoes, onion, carrots, celery, and broth in large saucepan; bring to boil over medium-high heat. Reduce heat and simmer, covered, until potatoes are just tender, about 10 minutes.
Add tomatoes, zucchini, beans, peas, oregano, salt, and pepper to pot; cook, stirring occasionally, until vegetables are tender, about 10 minutes longer. Remove pot from heat and stir in basil. Serve sprinkled with Parmesan.

Healthy Extra!
Add 1 small green bell pepper, cut into ½-inch dice,to the soup along with the tomatoes in step 2.

Weight Watchers; 2012. Used by permission of John Wiley & Sons.

Nutritional Info (per serving) Calories 135Fat 3gSaturated Fat 1gCholesterol 4mgSodium 326mgCarbohydrates 22gFiber 6gSugars 7gProtein 10g

What's Needed:

2 Yukon Gold potatoes, scrubbed and cut into 1/2-inch dice
1 onion, chopped
2 carrots, chopped
2 celery stalks, thinly sliced
6 cups reduced-sodium chicken broth
2 large tomatoes, halved, seeded and diced
2 zucchini, halved lengthwise and sliced
3/4 pound green beans, trimmed and cut into 1/2-inch pieces
1 cup fresh or frozen peas
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup chopped fresh basil
1/2 cup grated Parmesan cheese

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