Prep 10 mins
Cook 20 mins
This soup has been around for years! I taught Weight Watchers for 20 years and have been wildly endorsing this soup that long too! For WW Point followers, be aware that if you add starchy vegetables, you no longer have a 0 Point recipe. This recipe has a lot of "wiggle" room. I use home made chicken or turkey broth (very low sodium that way). Sometimes I'll use fresh spinach. In a pinch, I'll use canned green beans. I also like to play with the seasonings. I'll use fresh herbs from the garden when in season or I might try using hot sauce or pepper flakes to give it some heat. Also, try adding leftover chicken or shrimp but be sure to figure the points if you're following WW Points. This is a truly delicious, versatile and healthy dish!
- 3 cups chicken broth (home made is best, or store bought non-fat chicken, beef or vegetable broth)
- 2 garlic cloves, minced
- 1 small yellow onions or 1 small vidalia onion
- 1 tablespoon tomato paste (and or or 1 can diced tomatoes)
- 1⁄2 cup chopped carrot
- 1⁄2 cup green beans
- 1⁄2 cup chopped zucchini
- 1 (10 ounce) box frozen chopped spinach
- 1⁄2 teaspoon basil
- 1⁄2 teaspoon oregano
- salt & pepper
- Spray a large sauce pan with non stick cooking spray.
- Saute garlic, onions and carrots for 5 minutes.
- Add broth, tomato paste, green beans, basil, oregano, salt and pepper.
- Simmer for a about 5-10 minutes until all vegetables are tender.
- Add the zucchini and simmer for 5 minutes longer.
- Add frozen spinach and continue heating until the soup is steaming hot.
Our leader said that if you are tired of vegetable soup, to puree it and with one laughing cow cheese it becomes a cream of vegetable soup. A good change up for this recipe.