Having a low point soup in your bag of tricks is a smart move when you are doing the Weight Watchers program. Do you need a snack that is low in smart points? If you do you will love this soup. It makes 8 servings and one serving is just 1 WW FreeStyle Smart Point! Make a batch, and refrigerate leftovers so you can heat some up in a hurry when hunger strikes.
This soup is packed with zero point vegetables and beef broth, making it light. It also has zero point beans and lean meat, packing in protein and making it satisfying.
A smart way to use up some of those leftovers.
If you tried the Mediterraneans Turkey Coleslaw Wraps I posted the other day, you may have some coleslaw sitting in your refrigerator right now. This soup uses up some of that coleslaw. I also mentioned using an Italian seasoning packet in the Tomato and Cheese Ravioli Soup I posted. This soup uses some of the seasoning that didn’t get used in the soup. If you haven’t tried my latest steak recipe you definitely need to do that! Chances are good you’ll have leftover parsley from the steak that you can use in this soup too!
Are you ready to try this powerhouse soup?
Here is what you need:
Cooking spray
2 (14.5 ounce) cans fat-free, low sodium beef broth
2-1/2 cups coleslaw mix or shredded cabbage
1 (14.5 ounce) can diced tomatoes, low sodium
1/2 cup chopped carrots
1/2 cup chopped onions
1 teaspoon Italian seasoning from an Italian dressing packet
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic salt
1 (15 ounce) can white kidney beans, rinsed and drained
1/2 pound lean thin top round steak
1/4 cup snipped parsley
Here is what you do:
Spray large cooking pot with cooking spray. Heat to medium heat and add chopped onions and carrots. Cook 3-5 minutes or until the vegetables begin to soften.
While the vegetables are cooking cut steak into small cubes. (I cut them real small so I can try to get more meat with each bite)
Open cans. Rinse and drain beans.
Add the rest of the ingredient except for the parsley. Bring boiling. Cover and allow to cook at medium heat for approximately 20-25 minutes, or until the cabbage is softened.
Chop parsley while the soup is cooking. Mix in parsley and allow to cook one more minute.
Makes 8 cups.
One serving is one cup.
One serving is 2 Green, 1 Blue, 1 Purple Points.
- Cooking spray
- 2 (14.5 ounce) cans fat-free, low sodium beef broth
- 2-1/2 cups coleslaw mix or shredded cabbage
- 1 (14.5 ounce) can diced tomatoes, low sodium
- 1/2 cup chopped carrots
- 1/2 cup chopped onions
- 1 teaspoon Italian seasoning from an Italian dressing packet
- 1/4 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1 (15 ounce) can white kidney beans, rinsed and drained
- 1/2 pound lean thin cut eye of round steak
- 1/4 cup snipped parsley
- Spray large cooking pot with cooking spray. Heat to medium heat and add chopped onions and carrots. Cook 3-5 minutes or until the vegetables begin to soften.
- While the vegetables are cooking cut steak into small cubes.
- Open cans. Rinse and drain beans.
- Add the rest of the ingredient except for the parsley. Bring boiling. Cover and allow to cook at medium heat for approximately 20-25 minutes, or until the cabbage is softened.
- Mix in parsley and allow to cook one more minute.
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*MyWW® points calculated by Meal Planning Mommies; Not endorsed by MyWW (formerly Weight Watchers and WW). All recipe ingredients except optional items included in determining nutritional estimates. MyWW® green, blue, and purple values calculated without WW Zero Points foods using the WW Recipe Builder.
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