Garden Vegetable Soup
0
Points® per serving
Total 50 min
Prep 20 min
Cook 30 min
Serves 4
Ingredients:
- Cooking spray 4 spray(s)
- Carrots 1 cup(s)
- Red bell pepper 1 medium
- Uncooked onion ¼ cup(s), chopped
- Garlic 2 medium clove(s)
- Fat free chicken broth 3 cup(s)
- Uncooked savoy cabbage 1 cup(s), shredded
- Tomato paste 2 tsp
- Dried basil ½ tsp
- Dried oregano ¼ tsp
- Table salt ¼ tsp
- Fresh baby spinach 1 cup(s)
- Uncooked zucchini 1 cup(s), sliced
Instructions:
- Coat a medium pot with cooking spray and heat over medium-low.
- Add the carrot, bell pepper, onion, and garlic and cook until softened, 5 to 10 minutes, stirring occasionally.
- Add the stock, cabbage, tomato paste, basil, oregano, and salt and bring to a boil over high heat.
- Reduce heat and simmer, covered, for about 15 minutes.
- Stir in the spinach and zucchini and cook until tender, 3 to 4 minutes.
- Serving size: 1½ cups
Garden Vegetable Soup
Weight Watchers
30 min
20 min
Loaded with nutritious non-starchy veggies, this soup will keep you warm, satisfied and it clocks in at Zero Points®. Eat it for lunch, an afternoon snack, or as your first course for dinner. Make a double batch and freeze extra portions to reheat in the cooler days ahead.
Lunch