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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 94.9
  • Total Fat: 3.3 g
  • Cholesterol: 3.8 mg
  • Sodium: 868.9 mg
  • Total Carbs: 12.1 g
  • Dietary Fiber: 4.0 g
  • Protein: 5.9 g

View full nutritional breakdown of Vegetable Soup WW P+2 calories by ingredient
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Vegetable Soup WW P+2

Submitted by: JLEWIS1106
Vegetable Soup WW P+2

Introduction

WW Vegetable soup that I kind of tweaked by adding a few other healthy vegetables to make it a bit heartier. Only 2 pts per serving. Makes (8) 1 cup (maybe a bit more than a cup) servings WW Vegetable soup that I kind of tweaked by adding a few other healthy vegetables to make it a bit heartier. Only 2 pts per serving. Makes (8) 1 cup (maybe a bit more than a cup) servings
Number of Servings: 8

Ingredients

    2 tsp Olive Oil
    1 Clove Garlic-chopped fine
    32 oz. Swanson 99% Fat Free Chicken Broth
    2 Bunch Green Onions-sliced
    1 16 oz. pkg Cabbage-shredded
    8 oz. pkg Mushrooms-sliced raw
    1 cup Green Beans-frozen cut
    1/2 cup Carrots-shredded
    1 cup Edemame Beans-frozen shelled
    1 cup Zuchini Squash-chopped fresh
    1 cup Yellow Summer Squash-chopped fresh
    1 10 oz. can Rotel Tomatoes w/ Green Chilis
    2 tsp. Salt
    2 tsp. Pepper

Tips

This is a great addition to any meal and is only 2 p+ on the WW program.
Hope you like it:-)


Directions

Heat olive oil in a large dutch oven type pan over med-med/hi heat. Add chopped garlic and heat, but do not burn, about 5 minutes.
Add the 32 ozs. of chicken broth, then add all the rest of the ingredients except the kale.
Bring it to a simmer, not a full boil. Once you have reached a simmer, add all of the kale to the top of all other ingredients and cover. Let it simmer for an additional 5-7 minutes.
This soup should be heated through completley, but with most of the veggies still somewhat crunchy.
I did add salt & pepper. Approximately 2 tsp of each. This will increase the sodium amount. So keep that in mind.


Serving Size: (8) 1-1 1/2 cups servings






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