Whenever I wake up to more snow, I always get the urge to make soup. This was today’s choice. It’s a very hearty soup from an old Weight Watcher cookbook called “Day by Day” published in 2000. You don’t need to be a WW member to buy or use their cookbooks. They always give the nutritional info and the recipes are all so good and healthy. I have lots of WW cookbooks and use them often.
This particular book (which is actually more like a magazine) has so many recipes that I have made over the years for healthy versions of some of my favorite meals such as Eggs Benedict (with a yogurt sauce in place of Hollandaise), a lower fat version of biscuits with sausage gravy, lots of pizza ideas, Fettucine Alfredo (made with skim milk and a small amount of light cream cheese), cinnamon rolls, and desserts like a chocolate silk cheesecake, red velvet cake, and a variety of cookies.
The soup takes a lot of chopping which I actually like doing as I’m looking out the kitchen window at the beautiful snow-covered trees and bushes. Everything sparkles! The recipe makes a big batch so you can refrigerate it for several days or freeze it for a couple months. You’ll be happy you have extra for later on another snowy day.
- 2 Tablespoons olive oil
- 2 cups chopped onion
- 5 cloves garlic, minced
- 2 cups chopped celery
- 2 cups (2-inch) cut green beans, about ½ pound
- 1-1/2 cups fresh corn kernels (I didn't have fresh corn so used a 15 ounce can whole kernel corn, drained)
- 1 cup thinly sliced carrots
- 1 medium zucchini, halved lengthwise and sliced (about 1 cup)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 4 cans (14-1/2 ounces each) beef broth
- 1 can (15 ounces) kidney beans, drained and rinsed
- 4 cups chopped seeded tomatoes
- ⅔ cup elbow macaroni
- 1 can (8-ounces) tomato sauce
- 2 cups thinly sliced green cabbage
- ¾ teaspoon salt
- ¾ teaspoon pepper
- For garnish- grated Parmesan cheese, optional
- Heat oil in a stockpot or Dutch oven over medium-high heat. Add onion and sauté for 2 minutes; add garlic and sauté another minute. Stir in celery and next 9 ingredients (celery through kidney beans); bring to a boil. Cover pan, reduce heat, and simmer for 30 minutes.
- Add tomatoes, macaroni, and tomato sauce. Bring to a boil; cover and simmer for about 12-15 minutes or until macaroni is just tender. Add cabbage, salt, and pepper, and cook another 5 minutes or until cabbage wilts. Ladle into soup bowls and sprinkle each serving with some grated Parmesan cheese, if desired. Makes 8 servings, about 2 cups each.
Your commentary is what makes this blog, Debbie. (Although I also appreciate your food styling and photography!) Not only do I enjoy reading about the cookbook, cooking process and the food itself, I also enjoy hearing about how you and your family enjoy different recipes/foods. It’s like visiting in a friend’s kitchen!
I’m staying in town w my 88 year old mom during this winter’s latest three day snowstorm. This afternoon, she and I were discussing (over a serving of her white chicken chili) that soup is the perfect food for winter weather: noursihing, comforting, frugal, versatile and delicious!
Denise, You always make my day with your comments. How wonderful you and your mom are together hunkering down during a recent snowstorm, and enjoying the comfort of her white chicken chili. We are in the 2nd day of an ice storm, and lucky we haven’t lost power as many have. Stay warm and be happy!
Ice is the WORST! I hope you fared well through that storm. We expect a few more “winter blasts” before spring finally arrives on the plains.
I’m very grateful for the time w my mom, as you were with yours. I miss hearing about some of your conversations.
Denise, we got through the storm and the ice is melted, but not before my husband slipped and fell while getting the mail. He sprained his wrist but is doing better.
I miss conversations with my mom, but I still recall them in my mind. All the time.