WW 1 PP Soup

Pretty cryptic, huh? Did your curiosity drive you to read further? Here– I’ll break the code for you: WW = Weight Watchers; PP = PointsPlus (their new point system), and … well … 1 is one and soup is soup. In the old WW days, this was their zero point soup. But now that you get a whopping bunch more points daily and weekly, and they’re calculating everything based on protein, carbs, fat and fiber, this soup is now 1 pp per serving. But, c’mon. One measly point? Eat up!

I’ve started making this soup once a week and freezing a few servings in baggies for later. But honestly, we all love this, and it goes fast. If you want to jazz it up, you could add diced chicken or leftover beef or even tofu. Just remember that you need to calculate and then add in the extra pp’s if you do that.

Disclaimer: I (we) like everything hot HOT. So keep that in mind when you see my jalapeno. If you don’t like things that hot, just skip it. (But really, have you tried hot? Hot is spectacular. I really think you should just train yourself to like hot.)

My Version of WW 1 PP Soup

• 1 onion, diced
• 1 head cabbage, diced
• 4 stalks celery, diced
• 1 large jalapeno, seeded and diced
• 2-3 TBSP minced garlic
• shake of olive oil
• 3 cartons beef broth (I use chicken if that’s all I have on hand, but beef truly is better for this)
• 1 – 6 0z can tomato paste
• 1 TBSP Tony’s Creole seasoning
• 3 carrots, diced
• 2 medium zucchini, diced
• 1 can green beans (or fresh if you can get them)
• handful of baby spinach (fresh)

In your biggest soup pot, give a shake of olive oil along the bottom. I keep my olive oil next to the stove in a tall glass bottle with a spigot like those you find on coffee flavorings at the espresso stand. I imagine I’m only shaking out about 1-2 tsps. Add the diced onion and cook for about five minutes to give it a head start.

Add the cabbage, celery, jalapeno and minced garlic–it will be a lot, but just do your best to stir it around–and cook for another 10-15 minutes. You could put all of this in without browning it, but I really think it improves the flavor.

Add the beef broth, tomato paste, carrots and Creole seasoning. Cook another 30 minutes or until carrots are tender.

Add the diced zucchini and green beans and cook 15 minutes. During the last 5 minutes, add a handful of baby spinach.

Serve!

*Note: if you want to add cooked chicken, add it with the zucchini and green beans–just long enough to heat it up.