Weight Watchers Fresh Vegetable Soup ♥

By janicecraig

Ingredients

• 6 cups vegetable broth (I used Homemade Vegetable Bouillon)
• 1 onion, diced (see TIPS)
• 2 carrots, peeled and diced (see TIPS)
• 1 red bell pepper, diced
• 1 rib celery, diced
• 2 cups (about 5 ounces) chopped cabbage
• 2 cups (about 6 ounces) cauliflower, cut into florets
• 2 cups (about 6 ounces) broccoli, cut into florets
• 1 teaspoon dried thyme (or use 2 teaspoons fresh thyme like the inspiring recipe)
• 2 cloves garlic, minced small
• 2 cups Swiss chard, washed well and cut into ribbons
• Fresh parsley or fresh chives, to taste
• 1/2 teaspoon table salt or to taste
• 1/4 teaspoon black pepper or to taste
• Juice of a fresh lemon, about 2 tablespoons

Details

Servings 9
Adapted from kitchen-parade-veggieventure.blogspot.com

Preparation

Step 1

Makes 9 cups

In a microwave, bring the broth to a boil. (This step keeps the soup moving but can be skipped if there's no rush.)

In a large pot or Dutch oven, collect the vegetables in the order given, squeezing in the Swiss chard to compress a bit if needed. Pour the hot broth over top. Cover and bring to a boil over MEDIUM HIGH. Once the liquid comes to a boil, crack the lid so that a little steam can escape, reduce the heat to maintain a slow simmer and let simmer for about 10 minutes until the bottom vegetables are done.

Stir in the parsley, salt, pepper and lemon juice. Let cool. Transfer to storage containers and refrigerate overnight or for 24 hours. Reheat to serve.