* Exported from MasterCook *
GARDEN VEGETABLE SOUP
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup carrots -- sliced
1/2 cup onion -- diced
2 cloves garlic -- minced
3 cups broth -- (chicken, beef, or vegetable)
1 1/2 cups cabbage -- diced
1/2 cup green beans
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/2 cup zucchini -- diced
1. In large saucepan, sprayed with nonstick cooking spray, saute the carrots, onion, and garlic over low heat until softened, about 5 minutes.
2. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil. Lower heat and simmer, covered about 15 minutes or until beans are tender.
3. Stir in zucchini and heat 3-4 minutes. Serve hot.
Description:
"This is from Weight Watchers very old program. 0 points. Very good soup."
Source:
"Weight Watchers"
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Per Serving (excluding unknown items): 38 Calories; trace Fat (5.0% calories from fat); 2g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 181mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fat.
NOTES : Additional Vegetebles: beets, broccoli, brussels sprouts, cauliflower, celery, eggplant, jicama, leeks, mushrooms, okra, peppers (all varieties), scallions, snow peas, spinach, sugar snap peas, tomatoes, and turnips.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Posted by: Cheryl Bussing <gypsybussings@yahoo.com>
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