Garden Vegetable Soup (Weight Watchers)

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Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 62.3

Total Fat: 0.3 g
Cholesterol: 3.7 mg
Sodium: 1,014.1 mg
Total Carbs: 12.5 g
Dietary Fiber: 4.1 g
Protein: 3.1 g

View full nutritional breakdown of Garden Vegetable Soup (Weight Watchers) calories by ingredient

Introduction

I vary the portions of vegetables in this soup depending on my mood (i.e., more carrots and less zucchini or vice versa). It's a delicious soup no matter what vegetables you put in it, and very low calorie as long as you stick with non-starchy vegetables. I vary the portions of vegetables in this soup depending on my mood (i.e., more carrots and less zucchini or vice versa). It's a delicious soup no matter what vegetables you put in it, and very low calorie as long as you stick with non-starchy vegetables.

Minutes to Prepare: 10

Minutes to Cook: 60

Number of Servings: 8

Ingredients

Cooking Spray

2 Carrots, peeled and diced

1 Large Onion, diced

4 Tsp Garlic, minced

6 cups Fat-Free Chicken or Vegetable Broth

1/2 Head of Cabbage, chopped

1/2 Lb Frozen Green Beans

2 Tbsp Tomato Paste

1 Tsp Dried Basil

1 Tsp Dried Oregano

1 Tsp Kosher Salt

1 Large Zucchini, diced

Directions

Spray Dutch oven with cooking spray and heat on Medium High. Add the carrots, onions and garlic and cook for approximately 5 minutes. Add all of the remaining ingredients EXCEPT the Zucchini and bring to a boil. Cover and reduce the heat to Medium; simmer for approx. 15 minutes or until the beans are tender. Add the Zucchini and cook until the Zucchini are tender. Serve or freeze in individual serving containers.

Number of Servings: 8

Recipe submitted by SparkPeople user AMARXKY.