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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This vegetable soup is low in calories but not in flavor. Weight Watchers 0 points. I keep a big pot around all the time. From the kitchen of Michele Harvey Thornburg, Moberly MO. Ingredients:
2/3 cup sliced carrot (can use frozen carrots) |
1/2 cup diced onion |
2 garlic cloves, minced |
3 cups broth (beef, chicken, or vegetable. i use a mixture of chicken and beef) |
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 |
1 cup broccoli, chopped (optional) |
Directions:
1. In large saucepan, sprayed with nonstick cooking spray, saute carrot, onion, and garlic over low heat until softened, about 5 min,.
2. Add rest of ingredients. Bring to a boil. Lower heat and simmer, covered, about 15 minutes or until beans are tender.
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