Garden Vegetable Soup
There’s no bad time to slurp up a bowl of this soup. Loaded with nutritious non-starchy veggies, it clocks in at 0 Personal Points and works well as a lunch, an afternoon snack, or a first course for dinner. Try making a double batch and freezing extra portions to reheat in the days ahead. You’ll definitely want to keep this goodness on hand.
1 cup(s), sliced
Sweet red pepper(s)
1 medium, finely chopped
¼ cup(s), chopped
2 clove(s), large, finely chopped
Fat free chicken broth
3 cup(s), beef broth or vegetable broth
Uncooked savoy cabbage
1 cup(s), shredded, shredded
Canned tomato paste
¼ tsp(s), or to taste
1 cup(s), chopped
1 cup(s), finely chopped
- Coat a medium pot with cooking spray and heat over medium- low. Add the carrot, bell pepper, onion, and garlic and cook until softened, 5 to 10 minutes, stirring occasionally.
- Add the stock, cabbage, tomato paste, basil, oregano, and salt and bring to a boil over high heat. Reduce heat and simmer, covered, for about 15 minutes. Stir in the spinach and zucchini and cook until tender, 3 to 4 minutes.
- Yields about 1 1/2 cups per serving.
SERVING SIZE (about 1½ cups) 54 Cal, 1 g Total Fat, 0 g Sat Fat, 639 mg Sod, 10 g Total Carb, 5 g Sugar, 0 g Added Sugar, 3 g Fib, 3 g Prot.