WW Garden Veggie Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 41.6
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 564.0 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 2.8 g
- Protein: 2.1 g
View full nutritional breakdown of WW Garden Veggie Soup calories by ingredient
Introduction
A fantastic soup to accompany a sandwich, main meal or as a snack. A filling soup that will warm anyone on a cold winter's day.Feel free to add additional vegetables.
To create a meal of this soup, add any type of protein ie: kidney beans, lentils, meat, fish, tofu, etc. A fantastic soup to accompany a sandwich, main meal or as a snack. A filling soup that will warm anyone on a cold winter's day.
Feel free to add additional vegetables.
To create a meal of this soup, add any type of protein ie: kidney beans, lentils, meat, fish, tofu, etc.
Number of Servings: 4
Ingredients
-
2/3 cup sliced carrot
1/2 cup diced onion
2 minced garlic cloves
3 cups fat-free broth (chicken, beef or veggie)
1 1/2 cups diced green cabbage
1/2 cup green beans
1 tbsp tomato paste
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp salt
1/2 cup diced zucchini
Directions
1) Spray a large saucepan with non-stick cooking spray, heat.
2) Saute carrot, onion, garlic over low heat until soft, about 5 minutes.
3) Add broth, cabbage, beans, tomato paste, basil, oregano, salt; bring to boil.
4) Reduce heat; simmer, covered, about 15 min or til beans are tender.
5) Stir in zucchini, heat for 3-4 min.
6) Serve hot
Number of Servings: 4
Recipe submitted by SparkPeople user 2BASWAN.
2) Saute carrot, onion, garlic over low heat until soft, about 5 minutes.
3) Add broth, cabbage, beans, tomato paste, basil, oregano, salt; bring to boil.
4) Reduce heat; simmer, covered, about 15 min or til beans are tender.
5) Stir in zucchini, heat for 3-4 min.
6) Serve hot
Number of Servings: 4
Recipe submitted by SparkPeople user 2BASWAN.