Ooh! Ooh! Make this on Sunday!

This soup takes a bit of time despite it’s ease to cook. You need a good 2.5 hours for this one, which makes it the perfect thing to cook on a lazy weekend afternoon. Speaking of, hope you all have a great weekend!

Vegetable Soup

1/2 head of cabbage, shredded
1 medium onion, cut up
2 zucchini, cut up
1 potato, cut up (catching on to the “cut up” trend yet?)
1 cup celery, diced (threw you for a loop there, huh?)
2 cups cauliflower, cut up (and we’re back on track)
2 carrots, cut up
1 can of green beans, drained
1/2 cup frozen corn
1/2 cup frozen peas
1/2 parsley, cut up
Any other veggie that strikes your fancy (kale perhaps?)
16 oz. tomato juice
4 cups of vegetable broth
4 cups of chicken broth
3/4 cup red wine

Add all to a pot, except corn and peas, and simmer for two hours.
Add corn and peas to the pot 15 minutes before serving to warm through
I also added a TON of garlic, about 4 TBS of lemon juice (it brightened all of the flavors), salt, pepper, and a bay leaf.

For those doing Weight Watchers, 2 cups of this crazy healthy soup is 3 points. Pretty sweet, huh?

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  1. This looks great, Annie! Can’t wait to try it. For 3 points a serving, I could probably just eat the whole thing myself. Hahaha.

    • It’s pretty yummy! If you cut out the wine (buy why would you do that?), potatoes, corn, and peas it would be zero points. But those things add some nice flavor and texture!


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