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Garden Vegetable Soup

Veteran Member
6320 posts
Joined: Dec 9, 2005


Posted to Thread #7 at 2:34 pm on Sep 29, 2006

Garden Vegetable Soup

Makes 4 servings (about 1 cup each)
0 points per serving

2/3 cup sliced carrot
1/2 cup diced onion
2 garlic cloves, minced
3 cups fat-free broth (beef, chicken or vegetable)
1-1/2 cups diced green cabbage
1/2 cup green beans
1 tbsp tomato paste
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp salt
1/2 cup diced zucchini

In large saucepan sprayed with nonstick cooking spray, saute the carrot, onion, and garlic over low heat until softened, about 5 minutes.

Add broth, cabbage, beans, tomato paste, basil, oregano and salt, and bring to a boil. Lower heat and simmer, covered, about 15 minutes or until beans are tender.

Stir in zucchini and heat 3-4 minutes. Serve hot.

Source: Weight Watchers program 1 booklet
Per serving: 42 calories, 0 g total fat, 63 mg sodium, 8 g total carbos, 2.4 g dietary fiber, 3 g protein, 41 mg calcium.

Patís notes: Iíve found some good additions to be tortellini, or chopped potatoes, or canned garbanzos or kidney beans. Good to sprinkle on a little freshly grated Parmesan when serving. Of course these additions change the Weight Watchers point value of the soup ;o)

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