Email to Carol Eidenier      

Recipe Categories: Mom2two31064's HOME PAGEAPPETIZERS Beef BEVERAGES BREAD BREAKFAST CAKESandPIES CASSEROLES Chinese COOKIES COOKIESandBROWNIES CROCKPOT DESSERTS DIABETIC EASYSIDEDISHES ETHNIC FRUIT GroundBeef HamandSausage JAMSandJELLIES MEATS MEXICAN PASTA PIZZA PORK POULTRY RICE SALADS SANDWICHES SAUCES SEAFOOD SNACKS SOUPS SOUPSandSTEWS VEGETABLES VEGETARIAN

Garden Vegetable Soup




Source of Recipe


WeightWatchers.com


List of Ingredients




Makes 4 servings (1 cup)

2/3 cups sliced carrots
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 tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/2 cup diced zucchini

Recipe



1. In large sauce pan, sprayed with nonstick cooking spray, sauté carrots, onions and garlic over low heat until softened, about 5 minutes.

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

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

Per Serving: 42 calories, 0 g total fat, 0 mg cholesterol, 63mg sodium. 8 g carbohydrate, 2.4 dietary fiber, 3 g protein, 42 mg calcium

0 points