Garden Vegetable Soup - WW
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 48.6
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 483.4 mg
- Total Carbs: 9.1 g
- Dietary Fiber: 2.7 g
- Protein: 3.2 g
View full nutritional breakdown of Garden Vegetable Soup - WW calories by ingredient
Introduction
Very good vegetable soup. You can add a protein, beans, pasta, etc. just add the extras to you points. Very good vegetable soup. You can add a protein, beans, pasta, etc. just add the extras to you points.Number of Servings: 8
Ingredients
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1 1/2 cups, chopped Carrots (3 medium)
1 cup diced Onions (1 medium)
4 clove Garlic, minced
6 cups Fat Free Chicken Broth Less Sodium
3 cup, chopped Cabbage
1 cup, chopped Broccoli
2 tablespoons Tomato Paste
1 tsp dried Basil
1/2 tsp Oregano, ground
1 cup, diced Zucchini
Directions
1 Large saucepan, sprayed with nonstick cooking spray, saute the carrot, onion, and garlic over low heat until softened, about 5 minutes.
2. Add broth, cabbage, broccoli, tomato paste, basil, oregano, and salt; bring to a boil. Lower heat and simmer, covered, about 15 minutes or until broccoli is tender.
3. Stir in zucchini and heat 3-4 minutes. Serve hot.
Serving Size: makes 8 1-cup servings
2. Add broth, cabbage, broccoli, tomato paste, basil, oregano, and salt; bring to a boil. Lower heat and simmer, covered, about 15 minutes or until broccoli is tender.
3. Stir in zucchini and heat 3-4 minutes. Serve hot.
Serving Size: makes 8 1-cup servings