garden vegetable soup
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.
prep time
cook time
method
Stove Top
yield
Ingredients
- - 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
-
Step 1Saute carrots, onions and garlic in a large saucepan with non-stick cooking spray over low heat until softened, about 5 minutes.
-
Step 2Add broth, water, cabbage, green beans, snow peas, celery, tomatoes, tomato paste & seasonings. Bring to a boil.
-
Step 3Lower heat and simmer, covered, about 15 minutes until vegetables are tender.
-
Step 4Stir in diced zucchini and heat 3-4 minutes. Serve Hot!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Tag:
#Quick & Easy
Tag:
#Healthy
Diet:
Vegetarian
Category:
Vegetable Soup
Keyword:
#vegetables
Keyword:
#diet
Keyword:
#Weight-Watchers
Ingredient:
Vegetable
Culture:
American
Method:
Stove Top
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