Here's some Freebies!!

Hi all, don't have much time, but here's some freebies for today. Have a great day!!!

Crockpot Veggie Soup

Recipe By :JaneStarr

0 Points Per Serving

I made this recipe up today; I guess that I'm in a lazy, creative mood :). It's now cooking in my crockpot. I snuck a taste, and it's good. I can only imagine how much better it'll be when the veggies actually get warm and have time to cook! Jane

1 14.5-oz can canned cut tomatoes with onion and garlic

1 14.5-oz can 99% Fat Free Vegetable Broth

2 1/2 cups fatfree chicken broth

5 cups V-8 vegetable juice -- high calcium kind preferred

1 pound frozen carrot slices

1 10-oz package sliced mushrooms

1 medium yellow squash -- sliced

1/4 cup peppers -- frozen, assorted

black pepper -- to taste (1/2 tsp?)

kosher salt -- to taste (1/2 tsp?)

2 tablespoons fresh parsley leaves

1 teaspoon dried basil -- to taste (or 1T fresh)

Put all ingredients into crockpot and set on high. (I use a 4 1/2 quart Rival Oval Crockpot). Cook as long as desired (until veggies are as soft as you like). You can cook this on "low" power all day. I like to start it on "high" to get it up to temp.

*faster Puree half of veggies in small batches in the blender or use a hand-blender right in the turned off crock pot.

Freeze in plastic containers in desired quantities. Thaw and reheat in microwave or stove top.

Since this recipe filled my 4 1/2 qt crockpot, I estimate that this will make about 12 (1 1/2 cup) servings

Yield: "4 1/2 quarts"

Per serving: 62 Calories (kcal); trace Total Fat; (6% calories from fat); 4g Protein; 12g Carbohydrate; 0mg Cholesterol; 781mg Sodium

Garden Vegetable Soup Vegan

Shared by: momoftwoiam

0 points per serving

2/3 cup sliced carrot

1/2 cup diced onion

2 garlic cloves, minced

3 cups broth (beef, chicken, or vegetable)

1 1/2 cups diced green cabbage

1/2 cup green beans

1 Tbsp. tomato paste

1/2 tsp. dried basil

1/4 tsp. dried oregano

1/4 tsp. salt

1/2 cup diced zucchini

1. In large saucepan, sprayed with nonstick cooking spray, saute the carrot, onion, and garlic over low heat until softened, about 5 minutes. 2. 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. 3. Stir in zucchini and heat 3 - 4 minutes. Serve hot

Makes 4 servings

(about 1 cup each)

Life Saver Soup Vegan

Shared by: Louise

0 Points Per Serving

1 Large can and 1 small can Tomato Juice

2 Cups water

1 can mushrooms and juice

3 or 4 stalks of celery

1 tsp. horseradish

1 med. head of cabbage

2 cubes of beef bouillon

1 onion

1 tsp. Worcestershire sauce

salt and pepper

cook until Vegetable's are tender.

** I also add vegetables that have 0 point

I know they're all kinda the same recipe, but there are different spices and such. I hope you enjoy these freebies for the day. Until next time...Keep Looking UP for your inspiration and God Bless!!!