I got the idea from my aunt Cindi and her recipe for Zero soup.

It was super easy and both my girls ate it all up. The idea is that you just add up any ingredients you have and make a yummy soup. This is how I made it, and I’ll explain the new name at the end… Also, I didn’t measure anything. So the measurements here are just close estimates. It’s all about what you like.

1.Heat two TBS olive oil in pot, and saute 1 cup of celery and 1 tsp minced garlic for about 5 minutes.

2. Add one container of free range low sodium chicken broth and water until pot is over half- way full.

3. Add a spoonful of tomato paste, 1 cup purple cabbage (sliced and diced so as not to resemble lettuce- Izzy is convinced she’s allergic), 1 cup white beans (that have been soaked overnight or quick soaked), one can of corn, 1 diced tomato, kale, and yellow squash.

4. Add salt to taste, 1/4 tsp oregano, and 1/4 tsp basil, and boil until beans are soft (took me about 45 minutes cause I quick-soaked them).

The name? I sliced the squash into half circles. They looked like little moons. We said the beans and corn were stars, the kale and celery shooting stars, and the cabbage comets. I left a few of the squash circles whole like full moons and the girls got to search for the full moons in their soup.

So it doesn't look that great, but trust me... it was!

Lil smoky crescents: Yum! But it’s easy. Buy the all- beef ones, trust me, and a container of crescent rolls. Slice the crescent rolls into thin strips and wrap each strip around a lil smoky. Bake at 350 until golden brown (about 10 minutes). These are a great for snacks, parties, or an addition to soup if you just want a little something extra. Just four of these little guys, a bowl of moon soup, and both my girls were happy.

Okay… So here is the real recipe. Works best when your kitchen is stocked. This is my aunt’s recipe for ZERO soup:

WW ZERO SOUP
2/3 cup sliced carrot
½ cup diced onion
2+ garlic cloves, minced
3 cups fat-free broth(beef, chicken or vegetable)(I use chicken)
1 ½ cups diced green cabbage(sometimes I use bok choy or other kinds of cabbage) ½ cup green beans(one can of beans makes a double batch)
1 tablespoon tomato paste
½+ teaspoon dried basil
¼+ teaspoon dried oregano
¼ teaspoon salt
½ cup diced zucchini(yellow summer squash is good too)

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