Garden Vegetable Soup
0
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
There’s no bad time to slurp up a bowl of this soup. Loaded with nutritious non-starchy veggies, it clocks in at Zero 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.
Ingredients
Cooking spray
4 spray(s)
Carrots
1 cup(s), sliced
Red bell pepper(s)
1 medium, finely chopped
Uncooked onion(s)
¼ cup(s), chopped
Garlic
2 medium clove(s), finely chopped
Fat free chicken broth
3 cup(s), beef broth or vegetable broth
Uncooked savoy cabbage
1 cup(s), shredded
Tomato paste
2 tsp
Dried basil
½ tsp
Dried oregano
¼ tsp
Table salt
¼ tsp
Fresh baby spinach
1 cup(s), chopped
Uncooked zucchini
1 cup(s), sliced, finely 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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