Sloppy Jo… A Girls Guide to Cooking and Life

For the last few weeks, I’ve been hearing about this amazing soup that is super low fat (ZERO WW points) and amazingly tasty. I was skeptical because how can anything that good and healthy be that delicious?  But my curiosity was piqued, so I assembled the very simple ingredients. Let me tell you the reviews are true!  The recipe I used made a huge batch which lasted almost five days. It definitely helped fill me up and kept me from making any bad choices.  I loved it so much I’ve decided to keep a batch handy for lunches during the week.

There are variations of this recipe all over the internet but I really liked this one from A Veggie Venture. Note: From what I’ve heard cabbage is key to this recipe.

I’ve never used it in anything until now so I went to my friend Google and found this helpful guide. I’m too impatient for YouTube but there are tons of videos there as well.

Abracadabra:  The secret ingredient.

Ingredients

• 6 cups veggie broth
• Cooking spray
• 2 carrots, peeled and diced
• 1 large onion, diced
• 4 teaspoons garlic, minced
• 1/2 pound frozen green beans (I forgot this ingredient but had a bag of frozen green beans/cauliflower mix from TJ’s that worked perfectly.)
• 2 tablespoons tomato paste (Oops.I used half a can and it was fine)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1 large zucchini, diced (I used more because I love zucchini…not as much as I love wine but that probably wouldn’t taste good in the soup.)

Directions

• Spray a Dutch oven with cooking spray and heat on MEDIUM HIGH.
• Add the carrots, onion and garlic and cook for about 5 minutes.
• Add all the remaining ingredients EXCEPT the zucchini and bring to a boil.
• Cover, reduce the heat to MEDIUM and simmer for about 15 minutes or until the beans are tender.
• Add the zucchini and cook until the zucchini are tender.

Serve and enjoy! Velvet Moon is optional (but a great enhancement to any meal.)

I dare you to only have one helping!