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.
seasonings to taste (salt, pepper, basil, oregano, crushed red pepper, parsley)
How To Make garden vegetable soup
Saute carrots, onions and garlic in a large saucepan with non-stick cooking spray over low heat until softened, about 5 minutes.
Add broth, water, cabbage, green beans, snow peas, celery, tomatoes, tomato paste & seasonings. Bring to a boil.
Lower heat and simmer, covered, about 15 minutes until vegetables are tender.
Stir in diced zucchini and heat 3-4 minutes. Serve Hot!
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