Instructions: 1). Spray large (5+ Quart), non-stick saucepan lightly with Pam. Saute onions over medium heat until almost translucent. Add garlic and dry beef mix (if using). Continue cooking until onion is translucent. (I like my onions lightly browned).

2.. Stir in remaining ingredients except for V-8, water and Bovril. Cover and cook over low heat for about 10 minutes.

3.. Add 3 cups of water, V-8 juice and liquid Bovril (if using), and bring to a boil. Reduce heat, cover and simmer about 20 minutes (until vegetables are soft).

4.. Use a slotted spoon to remove about 2 cups of vegetables from pan; set aside.

5.. Allow soup to cool to room temperature. Puree remaining soup in a blender in small batches. (I use my Braun hand blender right in the pot)

6.. Return pureed mixture and reserved vegetables to saucepan and heat.

This soup is especially good with 7 - 8 fat-free cracked pepper crackers (which count as one bread serving/point).

I like to microwave 1 1/2 cups of this soup for about 2 minutes (150 F) and eat with the crackers about 30 minutes before lunch.

I have also made WW veggie soup in my crockpot. I just brown the onions first and then throw everything into the crockpot on low for however many hours Ill be gone(usually all day). You cant really mess this up - just make sure that the veggies are as soft as you like them. I usually saute large quantities of onions and mushrooms and keep (freezer-weight) ziplocks of them in the freezer for making soups and adding bulk to my suppers.

Description: "Large Quantity of WW Veggie Soup"

Yield: 15 cups approx.

NOTES :
* I use a combo. of zucchini, yellow squash, carrot, & mushrooms. When Im in a rush, I use bags of already shredded carrots and sliced mushrooms as well as frozen chopped onion and peppers. You can vary this recipe to include your favorite fresh or frozen veggies. I count a single 1 1/2 cup serving as 3 unlimited vegetables on the Weight Watchers plan (0 pts).

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