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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 51.1
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 619.8 mg
  • Total Carbs: 10.9 g
  • Dietary Fiber: 3.4 g
  • Protein: 2.6 g

View full nutritional breakdown of Garden Veggie Soup - that rocks! calories by ingredient
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Garden Veggie Soup - that rocks!

Submitted by: SCHECHTER22

Introduction

I got this from WW but I have tweaked and played around with it - I have started making this my saving grace for the winter! I usually double this recipe and freeze some so I have reserves that allow me to be full for 51 calories per cup!

MAKES 4 1 CUP SERVINGS & REALLY FILLING!
I got this from WW but I have tweaked and played around with it - I have started making this my saving grace for the winter! I usually double this recipe and freeze some so I have reserves that allow me to be full for 51 calories per cup!

MAKES 4 1 CUP SERVINGS & REALLY FILLING!

Number of Servings: 4

Ingredients

    1/2 cup diced Onion
    2 cloves Garlic, minced
    1 1/2 cup diced green Cabbage
    1/2 cup Green Beans
    2/3 cup sliced Carrots
    1/4 tsp Oregano
    1/2 tsp Basil
    1 tbsp Tomato Paste
    3 cups Chicken Broth - 99% Fat Free
    1/2 cup diced Zucchini
    1/2 cup diced Yellow Squash

Directions

1. In large sauce pan sprayed with nonstick cooking spray, Saute Garlic, Onions & Carrots over low heat until softened for 5 minutes
2. Add broth, cabbage, beans, tompato paste, basil, oregano and salt; bring to a boil. Lower heat and simmer, covered avout 15 mins or until beans are tender
3. Stir in Zucchini & Yellow Squash (Summer Squash) & heat for 3-4 minutes.
4. Serve hot & enjoy!



Number of Servings: 4

Recipe submitted by SparkPeople user SCHECHTER22.






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