Garden Vegetable Soup

READY IN: 5hrs 10mins
Recipe by franzcooks

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.

Top Review by CaliforniaJan

Soo much better! Rather than make the bouquet I chopped fresh sage and added the other spices dried. I used more carrot, onion and cabbage than called for and also added celery. To give this a bit more body, I added a handful of whole wheat pasta and topped the dishes with a pinch of grated Parmesan. Very tasty and still ultra low in calories.

Ingredients Nutrition


  1. 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).
  2. 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.
  3. Add broth, water, cabbage, beans, tomato paste and salt.
  4. Bring to a boil.
  5. Lower heat, add the bouquet garni, bay leaves, and simmer uncovered for at least three hours.
  6. Stir in zucchini and simmer another hour.
  7. Serve hot.

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