1 pound(s) carrots, sliced
3 medium (1 1/2 pounds) onions, chopped
4 stalk(s) celery, sliced
2 large cloves garlic, crushed with press
2 can(s) (28 ounces each) whole tomatoes in juice
1/2 small (1-pound) head green cabbage, thinly sliced
3/4 pound(s) green beans, trimmed and each cut into thirds
1 can(s) (48-ounce) chicken broth
6 cup(s) water
1 teaspoon(s) salt
1/4 teaspoon(s) ground black pepper
3 medium (1 1/4 pounds) zucchini, sliced into half-moons
2 bag(s) (6 ounces each) baby spinach leaves
DIRECTIONS
1. Coat 12-quart stockpot (or 2 large saucepans) with nonstick cooking spray. Over medium-high heat, add carrots, onions, celery, and garlic; cook 8 minutes or until vegetables soften, stirring occasionally.
2. Add tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cabbage, green beans, broth, water, salt, and pepper; heat to boiling over high heat, stirring occasionally.
3. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until all vegetables are tender.

I foiund this soup receipe on the goodhousekeeping website and was wondering if this looks ok to eat?? I would replace the chicken broth with no sodium as well as the tomatoes...

what does everyone think??
thanks JAMIE

This recipe is very similar to the WW free veggie soup......I think it is a great recipe and you could probably enjoy a pretty large bowl of it, as it is all veggies I think I am going to go make some soup right now
XOXO

Me too, that looks awesome. Makes me wish that I had some cabbage!

That does look really good.... Hmmm.

I make something similar that I call my quick veg soup. I use a combination of fresh and frozen veggies plus fat free reduced sodium broth. My COD said I could call 1c a veggie. Though some would say 1/2c equals a veggie. I let myself eat unlimited veggies so it matters not.