Thursday, January 3, 2013

Garden Vegetable Soup

I made a wonderful vegetable soup for lunch today which is a Weight Watcher recipe.  Not only was it packed with vegetables, but it was also low in calories.  It was a complete win-win recipe.  This is a freebie point value recipe for Weight Watchers.  If you are counting calories, it comes in at about 20 calories per serving.



Garden Vegetable Soup
Makes 4 servings

1/2 cup sliced carrot
1/4 cup diced onion
2 minced garlic cloves
3 cups fat free chicken broth
1 cup diced green cabbage
1 cup chopped spinach
1 tablespoon tomato paste
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup diced zucchini

Spray a large saucepan with nonstick cooking spray, heat.  Saute the carrot, onion, and garlic over low heat until softened, about 5 minutes.  Add broth, cabbage, spinach, tomato paste, basil, oregano, and salt and pepper; bring to a boil.  Reduce heat; simmer, covered, about 15 minutes.  Stir in the zucchini, and cook 3-4 minutes more.  Serve hot.

Adapted from Food.com

Our rating:

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