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Garden Vegetable Soup

Amy Fidel
I don’t understand opening a can of tomato paste and only using one tablespoon, so I usually substitute a can of V-8 for the tomato paste. I like to make a double batch of this soup and freeze it in individual size servings so I can “nuke” it for lunch. It is delicious and you can eat as much as you want because it’s just veggies (and 0 points.)
Ingredients Instructions

Ingredients
  

  • 2/3 cup carrot sliced
  • 1/2 cup onion diced
  • 2 cloves garlic minced
  • 3 cups broth beef chicken or vegetable
  • 1 1/2 cups green 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

Instructions
 

  1. In large saucepan, sprayed with nonstick 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. Lower heat and simmer covered about 15 minutes or until beans are tender. Stir in zucchini and heat 3-4 minutes.
  2. Source: “Weight Watchers”