| This recipe is liked by 2 person(s). |
6 cups broth (today I used Light Vegetable Stock)
Nb persons: 0
Yield:
Preparation time:
Total time:
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| Cooking spray | |
| 2 | carrots, peeled and diced |
| 1 large | onion, diced |
| 4 teaspoons | garlic, (from a jar or substitute four cloves minced garlic) |
| 1/2 | cabbage, chopped, (or use a bag of slaw, the biggest chunks you can find vs the fine, don't skip the cabbage for it somehow makes the soup) |
| 1/2 pound | frozen green beans |
| 2 tablespoons | tomato paste |
| 1 teaspoon | dried basil |
| 1 teaspoon | dried oregano |
| 1 teaspoon | kosher salt |
| 1 large | zucchini, diced |
Bring the broth to a boil in the microwave. (This is a time-saving tip that can be skipped if there's no hurry.)
Spray a Dutch oven with cooking spray and heat on MEDIUM HIGH. Add the carrots, onion and garlic and cook for about 5 minutes. Add all the remaining ingredients EXCEPT the zucchini and bring to a boil. Cover, reduce the heat to MEDIUM and simmer for about 15 minutes or until the beans are tender. Add the zucchini and cook until the zucchini are tender. Serve and enjoy!
NUTRITION ESTIMATE
Per Cup: 61 Cal (3% from Fat, 24% from Protein, 73% from Carb); 4 g Protein; 0 g Tot Fat; 0 g Sat Fat; 13 g Carb; 3 g Fiber; NetCarb10; NetCarb10; 52 mg Calcium; 1 mg Iron; 701 mg Sodium; 0 mg Cholesterol; Weight Watchers ... hmmm ... 1 point
NUTRITION NOTES This soup is low-cal, low-carb, high-fiber and no-fat. But hmmm. What about the claim that it has no points in the Weight Watchers world? I suppose so, since all the ingredients are "free". But honestly, a calorie's a calorie and so I count every one of them whether from chocolate cake or fresh vegetables. In my book, this Garden Vegetable Soup counts as 1 point but is a definite one-point winner.
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