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Photo of Vegetable soup with salsa verde by WW

Vegetable soup with salsa verde

0
0
0
SmartPoints® value per serving
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
8
Difficulty
Easy
Add hot sauce for extra heat.

Ingredients

Olive oil cooking spray

4 spray(s)

Uncooked onion(s)

2 cup(s), diced

Orange bell pepper

1 medium, seeded and diced

Yellow pepper(s)

1 medium, seeded and diced

Kosher salt

1 tsp(s), or to taste

Minced garlic

2 tsp(s)

Ground cumin

2 tsp(s)

Chili powder

1 tsp(s)

Black pepper

¼ tsp(s)

Uncooked zucchini

3 small, diced

Canned diced tomatoes

15 oz, fire roasted variety

Reduced sodium canned chicken broth

4 cup(s)

Cilantro

⅓ cup(s), chopped

Salsa verde

½ cup(s)

Plain fat free Greek yogurt

½ cup(s), (optional)

Instructions

  1. Coat a large soup pot with cooking spray; heat over medium heat. Add onion, bell peppers and salt; cook, stirring often, until crisp-tender, 7-8 minutes. Stir in garlic, cumin, chili powder and black pepper; cook, stirring a few times, 1 minute.
  2. Add zucchini, tomatoes and broth; increase heat to high and bring to a boil. Reduce to heat to medium low; simmer, covered until zucchini is tender, 5-8 minutes. When ready to serve, stir in cilantro; garnish with salsa verde and yogurt.
  3. Serving size: 1 c soup, 1 Tbsp salsa, 1 Tbsp yogurt

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