garden vegetable soup
(1 rating)
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.
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(1 rating)
method
Stove Top
Ingredients For garden vegetable soup
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non-stick cooking spray
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sliced carrots
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diced onions
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fresh garlic
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fat-free broth (beef, chicken or vegetable)
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water
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diced cabbage
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cut green beans
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fresh snow peas
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diced zucchini and/or yellow squash
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diced celery
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diced tomatoes
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tomato paste
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seasonings to taste (salt, pepper, basil, oregano, crushed red pepper, parsley)
How To Make garden vegetable soup
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1Saute carrots, onions and garlic in a large saucepan with non-stick cooking spray over low heat until softened, about 5 minutes.
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2Add broth, water, cabbage, green beans, snow peas, celery, tomatoes, tomato paste & seasonings. Bring to a boil.
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3Lower heat and simmer, covered, about 15 minutes until vegetables are tender.
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4Stir in diced zucchini and heat 3-4 minutes. Serve Hot!
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Categories & Tags for Garden Vegetable Soup:
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