Garden Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 98.8
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 639.1 mg
  • Total Carbs: 20.3 g
  • Dietary Fiber: 7.0 g
  • Protein: 5.3 g

View full nutritional breakdown of Garden Vegetable Soup calories by ingredient


Introduction

I got the base for this soup from a friend who was on Weight Watchers (0 points) and added the Kidney Beans and Stewed Tomatoes to change it up a little. My entire household loved this and it's already becoming a staple for our home. Add your favorite vegetables or a bit of chicken for a twist so that it works for your family.

Makes about 12 1 Cup Servings I got the base for this soup from a friend who was on Weight Watchers (0 points) and added the Kidney Beans and Stewed Tomatoes to change it up a little. My entire household loved this and it's already becoming a staple for our home. Add your favorite vegetables or a bit of chicken for a twist so that it works for your family.

Makes about 12 1 Cup Servings
Number of Servings: 12

Ingredients

    4 Cups Swanson Chicken Broth 99% Fat Free (substitute Vegetable Broth for a vegetarian version)
    2 6 oz cans Tomato Paste, 2 can
    1 can RoTel Tomato & Green Chili (any variety seasoned stewed tomatoes to change flavor... )
    2 cans Red Kidney Beans
    2 Cans Green Beans
    1 Medium Zucchini sliced
    1 Cup Sliced Carrots
    1 Cup Onion, chopped
    2 clove Garlic minced
    1/4 head Cabbage chopped

    2 TBSP Itialian Seasoning

Directions

Saute garlic, onion, and carrots until onions are opaque.

In a soup pot add broth, stewed tomatoes, and tomato paste - stir. Add sauted vegetables, cabbage, zucchini, and itialian seasonings.

Bring to a gentle boil stiring occasionally.

Number of Servings: 12

Recipe submitted by SparkPeople user ANNALEA753.