WEIGHT WATCHERS ZERO POINTS GARDEN VEGETABLE SOUP RECIPE

(from kylerhea’s recipe box)

Source: Veggie Venture

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

  1. Bring the broth to a boil in the microwave. (This is a time-saving tip that can be skipped if there’s no hurry.)

  2. 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!

  3. NUTRITION ESTIMATE

  4. 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

  5. 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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