WEIGHT WATCHERS ZERO POINTS GARDEN VEGETABLE SOUP RECIPE
(from shironippert’s recipe box)
Source: Veggie Venture (from RecipeThing user kylerhea)
Categories: January2011, WW, healthy, soups, vegetables
Ingredients
- 6 cups broth (today I used Light Vegetable Stock)
- 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
Directions
-
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.