1980's Weight Watchers Veggie Soup

I have always loved this hearty vegetable soup and I was delighted to rediscover the recipe. Please note that this recipe serves only 2, so you'll want to double or triple it. Enjoy!

• Ready In: 55 mins
• Serves: 2

Ingredients

• 1⁄4 cup  diced onion
• 1  teaspoon fresh garlic
• 1  cup zucchini
• 1⁄2 cup carrot
• 1⁄2 cup chopped tomato
• 1  teaspoon fresh parsley
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon basil
• 1⁄8 teaspoon black pepper
• 2  cups water

Directions

1. n a 1 ½ quart nonstick saucepan combine onion and garlic and cook, stirring occasionally, until onion is translucent. Add remaining ingredients except water and stir to combine. Cover and cook over low heat, stirring occasionally, for 10 minutes. Add water and bring to a boil. Cover and cook over medium heat until vegetables are soft, about 20 minutes. Add water and bring to a boil. Cover and cook over medium heat until vegetables are soft, about 20 minutes. Using a slotted spoon, remove about ½ cup vegetables from saucepan and set aside. In two batches, puree remaining soup in blender container. Return pureed mixture to saucepan, add reserved vegetables, and heat.