Garden Vegetable Soup
By
Robin Grover
@HarleyGurl
1
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.
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.
Ingredients
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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
- 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!
About Garden Vegetable Soup
Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy
