What this is all About

We are a mom and her daughters who like to experiment with making good meals and snacks for our families. This is mostly a collection of our recipes and thoughts on eating. Our highs and lows of trying to nourish our families.


Tuesday, March 5, 2013

Garden Vegetable Soup


I'm putting this recipe on here so I have quick access to it. This version came from here. In fact, I think I'll add her blog and a few others to the sidebar of this blog.

WEIGHT WATCHERS ZERO POINTS GARDEN VEGETABLE SOUP RECIPE

Hands-on time: 20 minutes
Time to table: 1 1/4 hour
Makes 9 cups

6 cups broth 

Cooking spray
2 carrots, peeled and diced
1 large onion, diced
4 teaspoons garlic, minced 
1/2 cabbage, chopped 
1/2 pound frozen green beans
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon kosher salt

1 large zucchini, diced

Bring the broth to a boil in the microwave. (This is a time-saving tip that can be skipped if there's no hurry.)

Spray a Dutch oven with cooking spray and heat on MEDIUM HIGH. Add the carrots, onion and garlic and cook for about 5 minutes. Add all the remaining ingredients EXCEPT the zucchini and bring to a boil. Cover, reduce the heat to MEDIUM and simmer for about 15 minutes or until the beans are tender. Add the zucchini and cook until the zucchini are tender. Serve and enjoy!

ALANNA'S TIPS & KITCHEN NOTES 
 BROTH Canned broth or bouillon granules work fine but for more freshness, consider using Homemade Vegetable Bouillon or Light Vegetable Stock
 GARLIC Use garlic from a jar or substitute about four cloves minced garlic. 
 CABBAGE Fresh cabbage is best but you can use a bag of pre-cut slaw, just look for the biggest chunks you can find versus the fine angel-hair slaw. Don't skip the cabbage, somehow it makes the soup. 

No comments: