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:

  1. Coat a medium pot with cooking spray and heat over medium-low.
  2. Add the carrot, bell pepper, onion, and garlic and cook until softened, 5 to 10 minutes, stirring occasionally.
  3. Add the stock, cabbage, tomato paste, basil, oregano, and salt and bring to a boil over high heat.
  4. Reduce heat and simmer, covered, for about 15 minutes.
  5. Stir in the spinach and zucchini and cook until tender, 3 to 4 minutes.
  6. Serving size: 1½ cups

Garden Vegetable Soup

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

Get more recipes