garden vegetable soup

★★★★★ 1 Review
HarleyGurl avatar
By Robin Grover
from Appomattox, VA

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 Review
method Stove Top

Ingredients For garden vegetable soup

  • non-stick cooking spray
  • sliced carrots
  • diced onions
  • fresh garlic
  • fat-free broth (beef, chicken or vegetable)
  • water
  • 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!