My own zero point soup recipe

25 Jan

My Weight Watcher’s coach recommended that I made what is known as “zero point soup” to eat when I am hungry. Or eat it between meals so that I do not get hungry.

I can’t EVER follow a recipe without customizing it. So here is my version of the soup. I added a few ingredients to really bump up the flavor and the umami factor.

3 tablespoons of minced garlic
6 medium uncooked carrots, diced
1 small head of uncooked savoy cabbage, diced (savoy cabbage is the one with wrinkly leaves, it has a lot more flavor)
1 pound of green beans, diced (you can use frozen)
1 cup of frozen peas
1 large onion, diced
8 cups of beef broth (I actually use Penzey’s beef soup base)
2 tablespoons tomato paste
2 tablespoon Worcestershire sauce (aka Lea and Perrins, this is an important ingredient as Lea and Perrins make beef broth taste meatier)
1 tablespoon of cayenne pepper (modify to taste)
1 tablespoon of a good smoky paprika
2 cups of diced canned tomatoes


Put onion and garlic in a large pot. Sprinkle with a good amount of kosher salt. Add a couple of spoonfuls of water and sautee until the onions are translucent (note, we are not using any oil!).

Add the carrots, cabbage, green beans, tomato paste and stir a few times. Then add the broth. Bring to a boil.

Taste the soup. Add Worcestershire sauce, cayenne, and paprika. Keep modifying the spices/salt until you like the flavor. In order for this soup to satisfy your cravings, it has to be super flavorful. Stir in frozen peas.

Simmer for 10 minutes or more if you really want the flavors to meld.

To serve, sprinkle with fresh parsley if you can.



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