Weight Watcher Mexican Zero Point Soup

We still are going Meatless one day a week, but this week it is not going to be on Monday. Scott got some dental work done today and he is not supposed to eat any solid foods. I didn't feel much like cooking anything. I opened a can of chicken noodle soup for him.

I'm planning on making the new Weight Watcher's 0 point GardenVegetable soup that I discovered on Veggie Venture. I couldn't believe that this recipe was featured there this week. I'm planning on joining W.W. tomorrow... or the next day.. and I'm definitely going to make this recipe.

I heartily recommend that all of you visit Veggie Venture. There is a wealth of information and delicious healthy recipe treasures to discover at that blogsite.

WEIGHT WATCHERS MEXICAN ZERO POINTS SOUP

See Weight Watchers' inspiring recipe
Hands-on time: 40 minutes
Time to table: 1 hour
Makes 12 cups

6 cups vegetable broth (6 cups water and Better Than Bouillon could be substituted)

14 ounces canned diced tomato, Mexican-style preferred
2 cups fresh green beans (start with 8 ounces, then trim and snap into bite-size pieces)
3 cloves garlic, minced
2 small zucchini (about 8 ounces before trimming)
1 cup tomatillo, cubed (start with about 4 ounces or 2 medium tomatillos)
1/2 medium poblano chili pepper, chopped
1 medium jalapeño, membranes and seeds removed, minced
1 medium Spanish onion (that's a red onion), chopped
1 green pepper, chopped
1/2 teaspoon cumin
1 teaspoon fresh oregano, (or 1/2 tsp. dried)

2 roasted red peppers packed in water
1 tablespoon chipotle peppers in adobo sauce ( small cans found in the 'Mexican' section)

Salt to taste
2 tablespoons lime juice (from 2 limes)
1/2 cup fresh cilantro, chopped

OPTIONAL BUT TIME-SAVING TIP Bring the vegetable broth (or water for bouillon to a boil in an electric tea kettle or in the microwave while prepping the vegetables.

Heat a large pot or Dutch oven on MEDIUM HIGH. Add the vegetables and spices (canned tomatoes through as oregano) as they're prepped. Add the broth when it's ready. Whiz the red peppers and chipotle pepper in a mini food processor and stir in. Cover and bring to a boil. Once at a boil, partly uncover the soup, reduce the heat to maintain a slow simmer and simmer for about 10 minutes. Stir in salt, lime juice and cilantro. Serve immediately.

NUTRITION ESTIMATE
Per Serving: 43 Cal (6% from Fat, 24% from Protein, 70% from Carb); 3 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 8 g Carb; 2 g Fiber; NetCarb6; 3 g Sugar; 20 mg Calcium; 1 mg Iron; 553 mg Sodium; 0 mg Cholesterol; Weight Watchers 0 points