Soup: 0.5 pt. Cream of Vegetable Soup
Source of Recipe
www.angelfire.com/journal/wwrecipes (shared by Dancer)
List of Ingredients
2/3 cup sliced carrot
1/2 cup diced onion
2 cloves garlic -- minced
3 cups fat-free chicken broth -- or vegetable broth
2 cups cabbage -- green, shredded
1/2 cup green beans -- frozen
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1 teaspoon Old Bay seasoning
1/4 teaspoon salt -- optional
1/2 cup zucchini -- diced
1/2 cup evaporated skim milkRecipe
Spray a Dutch oven with cooking spray (like PAM), saut'e carrots, onion and garlic over low heat until softened, about 5 minutes. (If you find it is scorching add some of the broth.) Add broth, cabbage, beans, tomato paste, basil, oregano, Old Bay and salt if using; bring to a boil, lower the heat and simmer, covered about 15 minutes or until the beans are tender. Stir in zucchini and cook another 3 or 4 minutes. After the vegetables are cooked puree, return to pan add the skim milk and heat to just below boiling. DO NOT ALLOW TO COME TO BOIL. Serve immediately
Makes 4, 1 cup servings.
Per serving WW Points: 0.5 Calories...75....Fat...0.3 g...Carbs...13.4 g, Sodium...605mg...Fiber...2.6 g.
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