Healthy
Vegetable Soup
From the kitchen of Donia
Steele
And just to prove that I CAN make something other than fattening sweets,
here is a great recipe for a no-fat vegetable soup, modified from a Weight
Watchers recipe that has ZERO points. It is very low-calorie because, as
is, it contains no starchy veggies like potatoes or beans. However,
you could really add in or substitute just about anything you wanted, including
other vegetables like mushrooms, asparagus, turnips, celery, spinach, etc.,
or pasta shells, chick peas -- whatever turns you on.
2/3 cup sliced carrot
1/2 cup chopped onion
2 garlic cloves, minced
1 can broth (beef, chicken, or vegetable)
1 regular-size can diced tomatoes, with juices
1 cup chopped cabbage
1/2 cup green beans
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
pepper to taste
1/2 cup chopped zucchini
Spray a large saucepan with nonstick cooking spray. Saute carrot, onion,
and garlic over low heat until softened, about 5 minutes. Add broth, tomatoes
with juices, cabbage, beans, and seasonings. Lower heat and simmer, covered,
about 15 minutes or until beans are tender. Stir in zucchini and cook 3-4
additional minutes.
Can be served hot or chilled.
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