My Vegetable Soup ~ Yum Yum

This soup has been adapted from the original Weight Watchers 0-point Vegetable Soup.  Over the years I have added and taken away the ingredients, but the soup is usually made up of what ever I have at home and remember to pick up while at the store. 

Also, I am getting very lazy (or brilliant!) at making this soup.  I use the pre-cut, pre-washed veggie  and coleslaw packs (instead of washing, peeling and chopping them myself).  It knocks alot of time and hassel as well as reduces excuses for not eating healthy.

So here it is: 

 Here are the ingredients to this batch:

• 1 tbsp of Olive Oil
• 1 med Onion
• 4 stalks of Celery
• 1 1/2 bags (340 g~full bag) of California Stir Fry ~ Broccoli, Carrot, Snap Peas
• 1/2 bag (1lb~full bag) of Cole Slaw 3-Colour ~ Green & Red Cabbage and Carrots
• 1 full can (796 ml) of diced Tomatoes (I would have used reduced sodium but couldn't find it.)
• 4 bunches of Baby Bok Choy
• 2 - 900ml Chicken Broth (Reduced Sodium)
• Spices to taste

Directions:

Heat up oil, sautee celery and onions.  Add stir-fry veggies. I add a couple of glugs of broth and put the lid on the pot.  The steam will soften these hard veggies.  After they get a bit tender, add tomatoes, broth and coleslaw.  Bring to a quick boil. Reduce heat to medium, add coleslaw.  Cook until coleslaw gets tender. This is rather quick.  Don't start watching your program and forget it.  Now turn down to min.  Add Bok Choy and Zuccinni.  (I didn't add zuccini this time because I forgot to buy it but it is awesome in this soup!) Give it a stir.  When Baby Bok Choy and Zuccinni begin to soften up (very quickly) remove from heat and let sit.  The heat in the pot will finish the cooking. Done!! 

This takes about 20 min from start to finish.  This is how I cook it up.  I am sure that you all do it differently and use many other veggies.  Go for it!!  I added curry powder for taste as well.  When I don't add the curry and tomatoes,  I sometimes pour some Thai sauce in for flavour.   I like to add a can of 5-bean mix, chick peas, cauliflower....it really just depends what you have in the kitchen at the time. 

This big pot gave me dinner and 7 containers which I freeze for lunches or quick meals.  This pot of soup cost me $12.21.  I had the olive oil, onion and celery.  Stir-fry bags $1.97 each, Coleslaw $1.47, Can tomatoe $1.00, Broth $1.67 each, Baby Bok Choy $2.46 (6 heads).    I still have 1/2 bag of coleslaw, 1/2 bag of stir fry mix and 2 heads of baby bok choy.  I will use these tomorrow for a stir fry.  So $12.21/8=$1.53 for an awesome, healthy lunch.  This could be cheaper if I had bought the veggies bulk but look at all the hassle I cut out!

Most of the time I will have this soup with a piece of dry whole wheat toast or wasa crackers.  I find that I still need a carb.  If I add the beans/peas there is no need for the toast or crackers.

Any hoo....hope you enjoy and get creative yourself!!

Until Later Losers,
Stacey