Garden Vegetable Soup Recipe #361055
I was talking to a lady where I was working about enhancing recipes. She threw down the gauntlet about a recipe in the Weight Watcher's guide. It had 0 points and, as she put it, 0 taste. The challenge was to make it have TASTE. I read the recipe and agreed that the result of the original recipe would have no taste. The challenge was to add flavor without adding points. See what you think.
by franzcooks
5¼ hours | 10 min prep
SERVES 4 , 4 Cups
- 2/3 cup carrot, sliced
- 1/2 cup diced onion
- 2 garlic cloves, minced
- 5 cups vegetable broth, fat-free Vegetarian (make sure it's low sodium)
- 1 cup water
- 1 1/2 cups green cabbage, diced
- 1/2 cup green beans (fresh is better)
- 1 tablespoon tomato paste
- 1/4 teaspoon kosher salt (or sea)
- 1/2 cup zucchini, sliced
- 1 tablespoon paprika
- 1 shallot, diced
- 2 bay leaves
Bouquet Garni
- 2 sprigs fresh thyme
- 2 sprigs fresh oregano
- 5 basil leaves
- 3 sage leaves
- In a large saucepan sprayed with nonstick cooking spray (hey, we all know it’s PAM), sauté the carrot, onion, and garlic over low heat until softened (about 10 minutes).
- Add paprika and cook for about two minutes more. Only do this if there is liquid to support it. If the veggies are dry add the paprika just before the next step.
- Add broth, water, cabbage, beans, tomato paste and salt.
- Bring to a boil.
- Lower heat, add the bouquet garni, bay leaves, and simmer uncovered for at least three hours.
- Stir in zucchini and simmer another hour.
- Serve hot.
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5 stars