Sunday, March 11, 2012

Garden Vegetable Soup (WW)

1/2 c. chopped carrots
1/4 c. chopped onions
2 clove garlic, pressed
3 c. chicken broth, fat free
1 c cabbage, diced
1 c fresh spinach, chopped
2 T tomato sauce or 1T tomato paste
1/2 t dried basil
1/4 t dried oregano
1/4 t sea salt
1 c zucchini, diced

Spray cooking pot with cooking spray and heat.  Add carrot and onion and cook about 5 min.  Add garlic at the end of this time just before adding the broth.  Add cabbage, spinach, tomato product and spices.  Bring pot to the boil and reduce and simmer, covered for 15 min.  Stir in zucchini and cook an additional 3-4 min.  Serving size 1 cup.

Beth's note:  this soup is very good and for WW people it is a 0 food value.  I've made a variation with 2 t. of taco seasonings instead of the other spices and like it better.  Experiment with different vegetable or spices, I've added mushrooms, kale, bell pepper, try anything you like.  To make it a bit more filling I add 1/3 c of brown rice and it becomes a points plus value of 2 (this can be a meal for me)

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