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Nutrition Facts
Serving Size 1 (171g) Recipe makes 4 servings
Calories 60
Calories from Fat 7		(12%)
Amount Per Serving		%DV
	Total Fat 0.8g	1%
	Saturated Fat 0.3g	1%
	Monounsaturated Fat 0.3g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1234mg		51%
Potassium 459mg		13%
Total Carbohydrate 11.9g		3%
	Dietary Fiber 3.2g	12%
	Sugars 6.2g
Protein 3.0g		5%
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Garden Vegetable Soup

Recipe #70423 | 40 min | 10 min prep | add private note

⁽¹⁸⁾ RATE IT NOW Print Recipe

By: Jellyqueen
Sep 4, 2003

This is a great soup to eat for those of you who are dieting. It is free (0 points) on the weight watcher program. Full of good nutrition.

SERVES 4 (change servings and units)

Ingredients

2/3 cup sliced carrot
1/2 cup diced onion
2 cloves garlic, minced
3 cups fat-free broth (beef, chicken or vegetable)
1 1/2 cups diced green cabbage
1/2 cup green beans
1 tablespoon tomato paste
1 large tomato, diced
2 stalks celery, diced
1/2 teaspoon dried basil
1/3 teaspoon dried oregano
1/4 teaspoon salt
1/2 cup diced zucchini

Directions

1
In large saucepan that has be sprayed with pam, saute the carrot, onion, garlic and celery about 5 minutes.
2
Add broth.
3
Add cabbage, beans tomato paste, tomato, basil, oregano and salt.
4
Bring to a boil.
5
Lower heat and simmer 20 minutes, or until beans are tender.
6
Stir in zucchini and heat for 5 minutes more.
7
Serve hot.

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Featured Reviews for This Recipe

From: Twyla

On Mar 7, 2009

I love this soup. I had some leftovers so I through it in the freezer. Took some out the other day and it was still great. Thanks for the recipe.

1 person found this review helpful

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From: Chef #508957

On Dec 4, 2008

I love this recipe. However, I don't think there was enough liquid to qualify it as a soup which is fine because it was still delicious. I added a can of whole kernel corn (drained) and a small red potato cut into small squares. Since I didn't have any celery on hand, I omitted this ingredient. I also skipped the tomato paste as I didn't want to buy a whole can for one tablespoon. The recipe needed a little more salt for my taste. I also added some pepper for a little more kick. I'll definitely make this recipe again. Thanks!

0 people found this review helpful

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From: ChefMarvelIris

On Jan 22, 2006

This was really tasty - although I must admit I doctored it a bit. I used a large can of diced tomatoes, mushrooms instead of zucchini - I used more of each vegetable and more spices. It turned out as a thick and yummy soup. It was really good.

4 people found this review helpful

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From: Charishma Ramchandani

On Oct 19, 2003

This is an amazingly good flavoured soup! I used Maggi vegetable broth with onions for the broth that I prepared by dissolving 2 cubes of Maggi Veg broth in 3 cups of water and boiling it till the cubes dissolved completely. The only ingredient I did not have on hand was zucchini, so I had to leave that out. I did not have dried basil on hand, so I used 4-5 small leaves of fresh basil from my garden instead{After all, this is 'Garden vegetable soup']. For the tomato paste, I used 1 small tomato that gave me about 3 tbsps. of paste. This soup was part of our lunch this afternoon and it went very well. I might have it again for dinner Thank you very much for sharing!