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Garden Vegetable Soup

Garden vegetable soup

0
Points®
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Easy
Loaded with nutritious non-starchy veggies, this ZeroPoint soup works well with lunch, as an afternoon snack, or a first course for dinner. Try making a double batch and freezing extra portions to reheat in the days ahead.

Ingredients

Cooking spray

4 spray(s)

Carrots

1 cup(s), sliced

Red bell pepper

1 medium, chopped

Uncooked onion

¼ cup(s), chopped

Garlic

2 clove(s), finely chopped

Fat free chicken broth

3 cup(s), or beef broth or vegetable broth

Savoy cabbage

1 cup(s), shredded

Tomato paste

2 tsp

Dried basil

½ tsp

Dried oregano

¼ tsp

Table salt

¼ tsp

Baby spinach

1 cup(s)

Uncooked zucchini

1 cup(s), chopped

Instructions

  1. 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.
  2. 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.
  3. Serving size: 1½ cups

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