Eat those veggies

I've survived day 5 (why are days like that?). The final straw was that the heating element in my oven split right in two and so my chicken vegetable dinner lovingly sits in the fridge and we ate at Wendy's. I love that place. Salads, chili, baked potatoes and food that satisfies the men-folk as well. Makes me glad not to be a pioneer.

I've seen a couple of posts requesting some 'getting veggies down' ideas. I might not be the best person for this because I love veggies. I can just and eat carrots by the handfuls. However, I can totally relate to the whole winter is cold-veggies taste better hot camp. So here is my 'cool foods that helps' of the day - a recipe that is surprisingly good and has basically only veggies to it. It is like next to nothing in calories (as long as you are wise with the broth). Usually I eat easily two cups = 4 veggies (okay there is the broth = probably 3 1/2 veggies)

My two teenage boys like it but have informed me that they could starve to death eating it, (but then again it takes a side of beef to get them full) sooo I make a batch and keep half in the fridge for me right away and put the rest in lunch sized portioned zip-lock bags in the freezer. Fast, easy, no thinking involved.

P.S. Don't leave out the cabbage. Weirdly, it totally makes the soup.

Weight Watchers Garden Vegetable Soup

Ingredients:
2/3 cup sliced carrot
1/2 cup diced onion
2 garlic cloves
3 cups broth (beef, chicken, or vegetable)
1 1/2 cup diced green cabbage
1/2 cup green beans
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/2 cup diced zucchini

Directions:
In a large saucepan, sprayed with nonstick cooking spray, saute carrot, onion, and garlic over low heat until softened, about 5 minutes. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil.

Lower heat and simmer, covered about 15 minutes or until beans are tender. Stir in zucchini and heat 3-4 minutes. Serve hot.