Garden Vegetable soup w/Potato

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 75.1
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 647.4 mg
  • Total Carbs: 16.3 g
  • Dietary Fiber: 2.7 g
  • Protein: 2.7 g

View full nutritional breakdown of Garden Vegetable soup w/Potato calories by ingredient
Report Inappropriate Recipe

Submitted by:

Introduction

WW garden veggie soup modified slightly WW garden veggie soup modified slightly
Number of Servings: 4

Ingredients

    2/3 c sliced carrots
    1/2 c diced onion
    2 cloves minced garlic
    1 medium sized diced potato
    3 cups broth (beef, chicken or vegetable)
    1/2 c green beans
    1 tb tomato paste
    1/2 tsp dried basil
    1/4 tsp dried oregano
    1/4 tsp salt
    1/2 c diced zucchini

Directions

In large saucepan, sprayed with nonstick cooking spray, saute the carrot, onion and garlic over low heat until softened (about 5 minutes). Add broth, potato, beans, tomato paste, basil, oregano, and salt; bring to a boil. Lower heat and simmer, covered, about 15 minutes or until beans are tender.
Stir in zucchini and heat 3 - 4 minutes. Serve hot.
Make 4 servings (about 1 cup each)

Number of Servings: 4

Recipe submitted by SparkPeople user ELMOEMILY.

Rate This Recipe