Garden Vegetable soup
2/3 cup sliced carrots
1/2 cup diced onion
2 garlic cloves, minced
3 cups fat-free broth (beef, chicken or vegetable)
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
In large saucepan, sprayed with nonstick cooking spray, saute the carrot, onion and garlic over low heat until softened, about 5 minutes.
Add broth, cabbage, beans, tomato paste, basil, oregano and salt; bring to a boil.Lower heat and simmer, covered, about 15 minutes or until beans are tender.Stir in zucchini and heat 3-4 minutes and serve.
Makes 4 servings or 1 cup each
Nutritional information (per 1 cup serving: 42 calories, 0 g. total fat, 0 g. saturated fat, 0 mg cholesterol, 63 mg sodium,8 g. total carbohydrate, 2.4 g. dietary fiber, 3 g. protein, 41 mg calcium
WW - 0 Points per serving
We are cups, constantly and quietly being filled.
The trick is, knowing how to tip ourselves over
and let the beautiful stuff out. - Ray Bradbury
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