Garden vegetable soup
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 35.7
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 225.4 mg
- Total Carbs: 6.9 g
- Dietary Fiber: 2.7 g
- Protein: 2.2 g
View full nutritional breakdown of Garden vegetable soup calories by ingredient
Introduction
This my variation of Weight Watchers garden vegetable soup using what I had on hand, I didn't have enough vegetable bouillon so I did half that and chicken else this could be a vegetarian friendly dish. This is a great snack or appetizer! This my variation of Weight Watchers garden vegetable soup using what I had on hand, I didn't have enough vegetable bouillon so I did half that and chicken else this could be a vegetarian friendly dish. This is a great snack or appetizer!Number of Servings: 12
Ingredients
-
# Carrots, raw, 2 medium
# Zucchini, 1 cup, sliced
# Spinach, frozen, 1 cup
# *Summer Squash, 0.5 cup
# Garlic, 2 clove
# Green Beans (snap), 0.5 cup
# Broccoli, frozen, 1 package (10 oz)
# Green Peppers (bell peppers), 0.5 cup, chopped
# Onions, raw, 1 medium (2-1/2" dia)
# Peppers, sweet, red, raw, sliced, 0.5 cup
# Celery, raw, 1 stalk, medium (7-1/2" - 8" long)
# Parsley, dried, 1 tbsp
# Salt, 1 tsp
# Pepper, black, 1 tsp
# *Lemon Juice, 1 fl oz
# vegetable bouillon, 2 serving
# chicken bouillon, 1 serving
# Thyme, ground, 1 tbsp
Directions
Put garlic, vegetables, thyme and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered, about 10 minutes. The cooking time varies on the individual really, I cook it a bit longer to get more flavor. I also like to blend mine at the end of cooking so it is thicker. Each serving size is 1 cup.
Number of Servings: 12
Recipe submitted by SparkPeople user ALIBELLA81.
Number of Servings: 12
Recipe submitted by SparkPeople user ALIBELLA81.