Grilled Cheese w/ Veggie Soup from Weight Watchers #SimpleStart

Sharing is caring!

I was given a free one month subscription to Weight Watchers to try their new Simple Start plan and write about my experience.  Though I was compensated for my time and commitment, all views, positive and negative, are my own.

Last week I told you about Weight Watcher’s Simple Start program and how I was going to be starting it. I’m done with my first week and I couldn’t be happier. The program is easy to use and the recipes are delicious. Since the program doesn’t require you to track points it makes it a little bit easier and I’ve been having fun trying out new and different things to eat!

Need some motivation? The app likes to pop up with quotes that help to keep you motivated!

One of the things I really like about the app is that there is a Food List that lets you know which foods are OK to eat. When I’m in the grocery store I can scroll through it and know which foods to get and which to avoid. I can also scroll through and see which recipes I want to try out and make sure that I have the ingredients for them. Since I’m always busy and tend to forget a lot of things, this is a great tool to have with me at all times to help me stay on track.

One of my favorite go to lunches in the grilled cheese and vegetable soup. I’ve actually been making this vegetable soup for several years since it’s low calorie, packed with veggies, and flavorful. I like to make a big batch of soup since so it lasts for a few days and throw together a grilled cheese and I have a quick and delicious lunch. The soup even comes in handy for quick snacks and it’s a great way to get your daily veggies in.

Ingredients:

• 1 tsp olive oil
• 1/8 tsp minced garlic or to taste
• 1/4 cup(s) uncooked onion(s) chopped
• 1/4 cup(s) uncooked celery chopped
• 1/4 cup(s) uncooked carrot(s) chopped
• 1 cup(s) reduced-sodium chicken broth or reduced-sodium vegetable broth
• 1/2 cup(s) canned diced tomatoes with seasonings
• 1 item(s) light English muffin
• 4 slice(s) fresh tomato(es
• 1/4 cup(s) (shredded) fat-free hard or semi-soft cheese

Instructions:
Heat oil in a small saucepan over medium-high heat. Add garlic and cook, stirring, until lightly browned. Add vegetables and sauté until tender. Add chicken broth (or reduced-sodium vegetable broth) and tomatoes, season to taste and simmer until heated through. Meanwhile, top open-face muffin with tomato slices and sprinkle with cheese; heat in oven or toaster oven until cheese starts to melt. 5 WW points.

The great thing about this soup is that you can toss any Zero point vegetables you have on hand into this soup and if you wanted to give it some protein and make it a meal you could add some beans and/or chicken. (those will add a couple points). In case you were wondering what vegetables are zero points I’ve made a list for you. Zero point items mean you can have as much as you want!