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

2.. Stir in remaining ingredients. Cover and cook over low heat for about 10 minutes.

3.. Add 8 cups of water 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 plan to use my new hand blender right in the pot)

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

Enjoy as an unlimited vegetable on the Weight Watchers plan!

This soup is especially good with 7 - 8 fat-free cracked pepper crackers

(which count as one bread serving).

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

This is a "free food" per WW leaders and materials. Enjoy!

Description: "Large Quantity of WW Veggie Soup"

NOTES :
* I use a combo. of zucchini, yellow squash, carrot, & mushrooms

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.