WW Zero Point Veggie Soup (Variation)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 64.0
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 1,089.2 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 3.3 g
- Protein: 2.2 g
View full nutritional breakdown of WW Zero Point Veggie Soup (Variation) calories by ingredient
Introduction
This is a light and healthy soup that is perfect on cold days! What I really like about this recipe is the ability to add just about anything to it! I actually add kidney beans to mine sometimes to make it heartier. This is a light and healthy soup that is perfect on cold days! What I really like about this recipe is the ability to add just about anything to it! I actually add kidney beans to mine sometimes to make it heartier.Number of Servings: 9
Ingredients
-
6 c Veggie Broth (Light version or broth of your choice)
2 Lg. Carrots, peeled and diced
1 Large Onion, diced
1 Large Zucchini, Diced
4 tsp Garlic (Or to taste, I put more)
1/2 Head of Cabbage, chopped (more if you like)
1/2 lb. frozen Green Beans (I've also used canned in a pinch)
2 Tbl. Tomato Paste (I prefer using tomato soup, maybe 1/2-3/4 can or just to taste)
1 tsp. Dried Basil
1 tsp. Dried Oregano
1 tsp. Kosher Salt
Directions
Bring broth to a boil. While waiting for broth spray frying pan on med/high heat with cooking spray and add to the pan your carrots, onions and garlic. Cook for approximately 5 minutes. When done add cooked veggies (MINUS THE ZUCCHINI) along with all other ingredients to the broth that should be at a boil now. Cover and reduce heat to medium and simmer for about 15 minutes or until beans are tender. Add the zucchini and cook until the zucchini are tender. Serve and enjoy!
Number of Servings: 9
Recipe submitted by SparkPeople user MIZZKEA.
Number of Servings: 9
Recipe submitted by SparkPeople user MIZZKEA.
Member Ratings For This Recipe
-
KATHYJO56
-
CD17661524
-
PWILLOW1
-
NANCYPAT1
-
CD2693807