Basic Vegetable Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 51.9
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 433.6 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 3.6 g
- Protein: 2.9 g
View full nutritional breakdown of Basic Vegetable Soup calories by ingredient
Introduction
A touched up version of 0 points WW soup A touched up version of 0 points WW soupNumber of Servings: 10
Ingredients
-
1.5 C carrots, roughly chopped
1 C onion, diced
4 cloves garlic, minced
3 cans "all natural" chicken broth
2 C water
3 C Diced Green cabbage (or 1.5 C green and 1.5 C red cabbage)
1 C green beans, fresh, trimmed and cut
1 C mushrooms, fresh, chopped (optional)
28 oz whole canned tomatoes, pureed (tomatoes and juice)
1 tsp basil, dried
1/2 tsp oregano, dried
1/2 tsp salt (optional)
1/2 tsp ground pepper
1 zucchini, diced
Directions
1. In large saucepan, combine the carrots, onion, garlic and mushroom. Saute approx 5 min on low heat until carrots are softened.
2. Puree entire can of tomatoes.
3. Add broth, water, cabbage, green beans, tomato puree, seasonings. Simmer aprox 15 mins until beans and carrots are tender.
4. Stir in Zucchini and heat 3-4 mins.
I like this soup as is. It is also great to add lean meats to. I have added cooked pasta to it as well. It is easy to change up just a little.
It should make approx 8 -10 1 cup servings (depending on water used)
Number of Servings: 10
Recipe submitted by SparkPeople user RRDRSQUEEN99.
2. Puree entire can of tomatoes.
3. Add broth, water, cabbage, green beans, tomato puree, seasonings. Simmer aprox 15 mins until beans and carrots are tender.
4. Stir in Zucchini and heat 3-4 mins.
I like this soup as is. It is also great to add lean meats to. I have added cooked pasta to it as well. It is easy to change up just a little.
It should make approx 8 -10 1 cup servings (depending on water used)
Number of Servings: 10
Recipe submitted by SparkPeople user RRDRSQUEEN99.