Garden Vegetable Soup

Robin Grover


Spices and Vegetables may vary and are not all required. Add what you like!!! I prefer all fresh and/or frozen vegetables.
I did not use measurements; I just estimated and threw together the amounts to taste.
According to Weight Watchers, when I was on the program many years ago, this recipe is ZERO Points!!

For more substance, elbow macaroni, potatoes and/or beef chunks would be a great addition, but would no longer give the soup a zero WW value.


★★★★★ 1 vote

Stove Top


  • ·
    non-stick cooking spray
  • ·
    sliced carrots
  • ·
    diced onions
  • ·
    fresh garlic
  • ·
    fat-free broth (beef, chicken or vegetable)
  • ·
  • ·
    diced cabbage
  • ·
    cut green beans
  • ·
    fresh snow peas
  • ·
    diced zucchini and/or yellow squash
  • ·
    diced celery
  • ·
    diced tomatoes
  • ·
    tomato paste
  • ·
    seasonings to taste (salt, pepper, basil, oregano, crushed red pepper, parsley)

How to Make Garden Vegetable Soup


  1. Saute carrots, onions and garlic in a large saucepan with non-stick cooking spray over low heat until softened, about 5 minutes.
  2. Add broth, water, cabbage, green beans, snow peas, celery, tomatoes, tomato paste & seasonings. Bring to a boil.
  3. Lower heat and simmer, covered, about 15 minutes until vegetables are tender.
  4. Stir in diced zucchini and heat 3-4 minutes. Serve Hot!

Printable Recipe Card

About Garden Vegetable Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy

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