W W Garden Vegetable Soup |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This soup was in my very first little pamphlet I received years ago. We were told it has NO points and to eat not only as a meal, but to stave off hunger. It's very quick to make and the flavor and aroma are phenomenal! Read more ! I substutue fresh baby spinach for the cabbage and vary the canned bean variety. You can pretty much change it to suit your taste, except for the veggies that have points in them. I always double this because my hubby loves it! Ingredients:
2/3 c sliced carrot |
1/2 c diced onion |
2 garlic cloves, minced |
3 c fat free, low sodium broth (vegetable, chicken or beef) |
1 1/2 c diced cabbage (or a small pkg of baby spinach) |
1/2t c green beans |
1 t tomato paste |
1/2 t dried basil |
1/4 t dried oregano |
1/4 t salt |
1/2 c chopped zucchini |
Directions:
1. In a large saucepan sprayed with non-stick spray,
2. sauté onion, garlic and carrots over low heat to soften (about 5 minutes)
3. Add broth, cabbage, beans, tomato paste, basil, oregano & salt
4. bring to a boil
5. Lower heat and simmer 15 mins. or until beans are tender
6. Stir in zucchini and heat 3-4 minutes. Serve hot.
7. For a change, try spinach and cannellini beans, stir in when adding zucchini
8. Make it to suit your taste, use different vegetables for a different flavor
9. 4 1 cup servings
10. 42 calories per serving
11. 0 WW points
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