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    You are in: Home / Recipes / Low Cal Veggie Soup Recipe
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    Low Cal Veggie Soup

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    0 mins

    25 mins

    jenjie's Note:

    This is a tasty soup! Zero WW points

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    Units: US | Metric


    1. 1
      Spray large saucepan with non-stick cooking spray. Saute carrots, onion and garlic over low heat until softened, about 5 minutes.
    2. 2
      Add broth, cabbage, beans, tomato paste, basil, oregano and salt.
    3. 3
      Bring to a boil.
    4. 4
      Lower heat and simmer, covered, about 15 minutes or until green beans are tender.
    5. 5
      Stir in zucchini and heat 3-4 minutes. Serve hot.

    Ratings & Reviews:

    • on April 23, 2014


      I doubled this recipe as I wanted to freeze some for lunches. Excellent flavour and I love that it is loaded with vegetables which you can change up depending on what is on hand. In future I will probably leave out the zucchini as I find it a bit mushy in a soup, but that is just me. I threw in about a cup of stewed tomatoes that needed to be used up too. Thanks for the great recipe, I will make this again and again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 24, 2008


      This is an old stand by for me also. Need to fit in to a dress by the weekend....Viola! You can jazz it up by using taco seasoning or chili seasoning. Very filling.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Low Cal Veggie Soup

    Serving Size: 1 (104 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 49.1
    Calories from Fat 6
    Total Fat 0.7 g
    Saturated Fat 0.2 g
    Cholesterol 0.6 mg
    Sodium 1216.6 mg
    Total Carbohydrate 9.5 g
    Dietary Fiber 2.3 g
    Sugars 4.6 g
    Protein 2.4 g

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