Mixed Veggie Tomato Soup

I created this recipe because on now onto my second week of Weight Watchers.  I think it's really great because keeping track of my points is forcing me to track my veggie intake, and think of ways to incorporate as many as I can throughout the day.  Mainly because almost all veggies are 0 points and they help curb cravings.  For example, I carry around a bag of cut veggies with me daily, that way when I am hungry or feel like munching I go for the bag of veggies instead of going into the nearest Duane Reade and  buying candy.  That's what I used to do, no more of that!  So anyway, I wanted to create a soup using as many vegetables as possible and have it be really filling.  I think I accomplished what I wanted, here's the recipe for it.  Each serving is a cereal bowl filled with the soup, there's no measurement here, sorry!  P.S. this recipe makes about 10 humongous cereal bowl servings, each filled with lots of veggies! That's a points plus value of 4 for you Weight Watchers people! Feel free to add more veggies if you like! Enjoy!

Side angle view, see all the veggies, beans, and parmesan?? YUMMY!

Mixed Veggie Tomato Soup
(makes 10 humongous servings)
1 spanish onion, chopped
2 tablespoons olive oil
2 teaspoons kosher salt
1 bunch Kale, leaves removed and chopped
1 head cauliflower, chopped small
1 large zucchini, chopped small (or 2 small)
1 bag shredded cabbage or 1 head chopped
1 can (2 cups) chickpeas, drained and rinsed
1 can (2 cups) cannellini beans, drained and rinsed
1 large (12oz) can diced tomatoes
4 tablespoons tomato paste w/100% tomatoes
3 chicken bouillon cubes
6 cups water

In a large soup pot saute the chopped onion in the olive oil for about 7 minutes then sprinkle with the 2 teaspoons salt.  Now add all the chopped veggies, diced tomatoes, tomato paste, bouillon cubes, and water.  Cover and let soup come to a boil, for about 30 minutes. Make sure the to let lid sit a bit off the pot for venting.  Add chickpeas and beans and let simmer on medium-low heat for another 15 minutes.  Enjoy!  Sprinkle 3 teaspoons of grated parmesan cheese, if you like for an added points plus value of 1!

Susan Z's Lemony Cabbage Salad

Susan Z's Lemony Cabbage Salad

1 head of green cabbage chopped

1 can heart of palm drained and sliced

5 stalks scallions thinly sliced (both green and white parts)

juice of 2 lemons

1 cup light mayonnaise

salt and pepper to taste

*for a little added twist you can add 2 tablespoons dijon mustard to the dressing.

Mix the cabbage, scallions, and hearts of palm together in a large salad bowl. In another small bowl mix together the lemon juice, mayonnaise, salt, and pepper (and mustard if you desire). Whisk the dressing together well and pour onto the salad.

Notes:

This salad was something I tasted at my mom's friends house. I have no idea where she got the recipe from but it's now something me and my mom both make a lot! I added the twist of the dijon one day as a twist and it added some zing to the salad, so I think it's a good addition. When I had it the first time it was served as a side salad but I think it could be a great side salad at your Passover Seder this year. It holds up well in the fridge, so don't worry about leftovers. But if you are not going to be many people half the recipe. If not for Passover I think it would be a terrific replacement for boring coleslaw at a BBQ. Thanks Susan Z.!