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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 42.4
  • Total Fat: 1.5 g
  • Cholesterol: 1.7 mg
  • Sodium: 453.8 mg
  • Total Carbs: 7.1 g
  • Dietary Fiber: 2.0 g
  • Protein: 1.6 g

View full nutritional breakdown of veggie soup calories by ingredient
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veggie soup

Submitted by: ROYABOYA

Introduction

Another derivation of the weight watchers 0 point veggie soup - I made it with whatever veggies I had leftover! Another derivation of the weight watchers 0 point veggie soup - I made it with whatever veggies I had leftover!
Number of Servings: 12

Ingredients

    4 cups of chicken broth
    4 cups of water
    2 cups sliced zucchini
    2 cups chopped carrots
    2 cups chopped cabbage
    1 small can tomato paste
    3 tsp oregano
    1 tbs olive oil

Directions

saute zucchini and carrots in olive oil in a big pot. Add cabbage, broth, water, tomato paste, oregano. Cook until veggies are as tender as you want them! Makes about 12 1 cup servings. Good for freezing!

Number of Servings: 12

Recipe submitted by SparkPeople user ROYABOYA.






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