Best 5 Weight Watchers Veggie Barley Soup 1 Pt For 1 Cup Recipes

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Indulge in a hearty and nutritious culinary experience with Weight Watchers Veggie Barley Soup, a delectable dish packed with wholesome ingredients and bursting with flavor. This low-calorie soup, boasting a mere 1 point per cup, caters to weight-conscious individuals seeking a satisfying and guilt-free meal. Discover a symphony of textures and flavors as tender barley, an array of colorful vegetables, and savory spices dance on your palate. Plus, explore a collection of equally enticing recipes featured in the article, including a hearty Lentil Soup, a refreshing Gazpacho, and a creamy Tomato Soup, all tailored to suit various dietary preferences and taste buds. Embark on a culinary journey that nourishes both body and soul.

Check out the recipes below so you can choose the best recipe for yourself!

WEIGHT WATCHERS VEGGIE BARLEY SOUP (1 PT. FOR 1 CUP)



Weight Watchers Veggie Barley Soup (1 Pt. for 1 Cup) image

Look for barley in the grocery aisle by rice. It is very economical and tasty, and you'll be amazed how filling this soup is. Sprinkle with a little Parmesan and you can be in Weight Watcher heaven.

Provided by CookinDiva

Categories     Lunch/Snacks

Time 1h

Yield 1 cup, 6 serving(s)

Number Of Ingredients 12

2/3 cup carrot, sliced
1/2 cup onion, diced
1/2 cup celery, sliced
2 garlic cloves
1 tablespoon tomato paste
6 cups fat-free chicken broth
2 cups green cabbage, chopped (about 1/4 head)
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/3 cup barley, uncooked
1 zucchini, sliced
1/2 cup fresh parsley, chopped

Steps:

  • Spray large saucepan with non-stick spray. Add chopped carrots, onion and celery. Saute over low heat 5-7 minutes until softened - add garlic for the last minute.
  • Add tomato paste (if you are out, just use 2 T. catsup), and stir it around a bit with the vegetables.
  • Stir in broth, cabbage, herbs and barley. Simmer, partly covered, for 40 minutes until barley is softened. Add zucchini and parsley after the barley has cooked about 20 minutes, allowing them to cook for the last 20 minutes.
  • Garnish with coarsely ground black pepper and 1 T. Parmesan cheese if desired.

1980'S WEIGHT WATCHERS VEGGIE SOUP



1980's Weight Watchers Veggie Soup image

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!

Provided by nursecynthia

Categories     Very Low Carbs

Time 55m

Yield 2 serving(s)

Number Of Ingredients 10

1/4 cup diced onion
1 teaspoon fresh garlic
1 cup zucchini
1/2 cup carrot
1/2 cup chopped tomato
1 teaspoon fresh parsley
1/4 teaspoon salt
1/4 teaspoon basil
1/8 teaspoon black pepper
2 cups water

Steps:

  • 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.

WEIGHT WATCHERS CROCK POT BEEF,BARLEY AND ROOT VEGETABLE SOUP



Weight Watchers Crock Pot Beef,barley and Root Vegetable Soup image

2 1/3 cup = 5 points. From WW Slow Good Cookbook. If refrigerated for more than a day, barley may absorb some liquid. You can add broth or water when reheated. The soup has enough flavor so it will not dilute the taste. You can sub celeriac and rutabaga in the veggie mix- Just keep the broth to root veggie ratio about the same.

Provided by Antifreesz

Time 5h30m

Yield 6 serving(s)

Number Of Ingredients 12

3 turnips, peeled and chopped
2 onions, sliced thinly
2 carrots, chopped
1 parsnip, peeled and chopped
3/4 cup pearl barley
1 1/4 lbs beef chuck, boneless diced
2 bay leaves
1 garlic clove, peeled
1/2 teaspoon pepper, fresh ground
8 cups beef broth, reduced sodium
2 cups water
1/2 cup parsley, flat leaf chopped

Steps:

  • Preheat oven 450 degrees.
  • Combine turnips, onions, carrots, parsnip and barley on a large nonstick baking sheet.
  • Roast on lower oven rack, stirring occasionally until tender and browned,about 30 minutes.
  • On another baking sheet arrange beef in single layer and roast on upper oven rack, turning twice until browned about 20 minutes.
  • Transfer beef and veggies to a 5 or 6 quart slow cooker.
  • Add bay leaves, garlic, salt and pepper.
  • Pour broth and water over beef and veggies.
  • Cover and cook until the beef and veggies are fork tender, about 4-5 hours on high or 8 to 10 hours on low.
  • Discard the bay leaves and garlic.
  • Stir in parsley.

GARDEN VEGETABLE SOUP WEIGHT WATCHERS 0 POINTS PER 1 CUP SERVI



Garden Vegetable Soup Weight Watchers 0 Points Per 1 Cup Servi image

This was a life saver for me when I started Weight Watchers. It's really good and with 2 slices WW wheat bread(only adds 1 point) It was quite filling. I got the recipe from the first week book of Weight Watchers.

Provided by cherij22

Categories     Clear Soup

Time 35m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 10

2/3 cup carrot, sliced
1/2 cup diced onion
2 garlic cloves
3 cups reduced-sodium fat-free chicken broth
1/2 cup green beans
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/2 cup fresh zucchini, diced

Steps:

  • Spray a large saucepan with nonstick cooking spray, heat.
  • Saute' the carrot, onion, garlic over low heat until softened, about 5 minutes.
  • Add broth, beans, tomato paste, basil, oregano, and salt; bring to a boil.
  • Reduce heat, simmer, covered, about 15 minutes or until beans are tender.
  • Stir in the zucchini and heat for 3-4 minutes. Serve hot.
  • You can add in 1 1/2 cups diced green cabbage also, I personally do not like cabbage to I omit that ingredient.

EASIEST 8 CAN SOUP



Easiest 8 Can Soup image

Make and share this Easiest 8 Can Soup recipe from Food.com.

Provided by Chef JDecember28

Categories     Low Cholesterol

Time 18m

Yield 16 1 cup servings, 16 serving(s)

Number Of Ingredients 9

1 (14 1/2 ounce) can green beans
1 (15 ounce) can chili with beans
1 (15 ounce) can chili without beans
1 (15 1/4 ounce) can corn, Whole Kernel
1 (15 ounce) can potatoes, sliced
1 (15 ounce) can Veg-All
1 (15 ounce) can vegetable soup
1 (14 1/2 ounce) can diced tomatoes
1 (1 1/4 ounce) envelope taco seasoning

Steps:

  • pour all cans into 1 pot. Dont drain.

Nutrition Facts : Calories 153, Fat 4.4, SaturatedFat 1.4, Cholesterol 10.1, Sodium 643.9, Carbohydrate 24.2, Fiber 4.8, Sugar 5.2, Protein 6.8

Tips:

  • Use a variety of vegetables: The more vegetables you use, the more flavorful and nutritious your soup will be. Some good options include carrots, celery, onions, potatoes, zucchini, and spinach.
  • Cook the vegetables until they are tender: This will help to bring out their flavor and make them easier to digest.
  • Use a low-sodium broth: This will help to keep the soup healthy and flavorful. You can also use water instead of broth, but the soup will be less flavorful.
  • Add barley to the soup: Barley is a healthy and filling grain that will add substance to the soup. You can use pearl barley or quick-cooking barley.
  • Season the soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a bay leaf or two for extra flavor.
  • Let the soup simmer for at least 30 minutes: This will help to develop the flavors and make the soup more flavorful.
  • Serve the soup hot: Veggie barley soup is best served hot, with a side of crusty bread or crackers.

Conclusion:

Weight Watchers veggie barley soup is a delicious, healthy, and filling meal that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. With just a few simple ingredients, you can make a pot of soup that the whole family will enjoy.

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