Low Cal Veggie Soup

This recipe is so tasty you forget that it is low calorie.  When feeding it to the family I serve cut up cooked chicken and cooked pasta on the side.  Then they each just add what they want and it keeps everyone happy.  This time I just made the soup for lunch and my 6 year old had 4 helpings and then wanted it the next day cause "it was ohhh so good"!  I usually double or even triple the recipe.  I hear it freezes well.  Mine never lasts that long.

Low Cal Veggie Soup

adapted from Weight Watchers (0 points)

Makes 4 - 1 cup servings

2/3 cup sliced carrot

1/2 cup diced onion

2 garlic cloves, minced

3 cups fat-free broth (beef, chicken or vegetable -I like chicken!)

1 1/2 cups diced green cabbage

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 diced zucchini (or yellow squash)

Spray a large saucepan with cooking spray.  Saute the carrot, onion, and garlic over low heat until softened,

about 5 minutes. 

 Add broth, cabbage, beans, tomato paste, basil, oregano and salt.

Bring to a boil.  Reduce heat; simmer, covered, for about 15 minutes or until veggies are tender.  Stir in zucchini and heat for about 5 more minutes. 

I usually add half zucchini and half yellow squash, but this time of the year

could not find any yellow squash.

 This time I added about 2/3 cup asparagus (with all the main ingredients) and I really liked it.

Check out Foodie Friday and Recipe Swap for some great recipes.

 ~Tiffanee