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WW Zero Points Vegetable Soup

Serving size = 1 cup; Points per serving = 0.
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Ingredients
  

  • Cooking spray
  • 1 onion, diced
  • 2 stalks celery, diced
  • 2 carrots, diced
  • 4 cloves garlic, minced
  • 4 cups green cabbage, chopped
  • 1 cup fresh green beans, chopped
  • 1 zucchini, diced
  • 2 tsp. Italian seasoning, or to taste
  • 2 tsp. oregano, or to taste
  • 2 tsp. dried parsley, or to taste
  • 2 tsp. kosher salt, or to taste
  • 1/2 tsp. black pepper, or to taste
  • 2 bay leaves
  • 4 cups chicken broth, more if needed
  • 1 28-ounce can fire roasted diced tomatoes, with juice
  • 2 tbsp. tomato paste
  • 1 cup frozen corn, unthawed
  • 1 cup frozen peas, unthawed
  • Chicken, roasted, shredded, optional
  • Rice, cooked, optional
  • Pasta, cooked, optional

Instructions
 

  • Spray a large soup pot with non-cooking spray.
  • Place pot on stove, over medium heat; add the onion, celery, carrots and garlic.
  • Cook for 7 - 8 minutes until the onion begins to become translucent.
  • If veggies begin to burn at all, add a few tablespoons of water or broth.
  • Add the cabbage, green beans, zucchini, Italian seasoning, oregano, parsley, salt, pepper and bay leaves; stir and cook for 5 minutes.
  • Add the chicken broth, canned tomatoes and tomato paste.
  • If using, add chicken, rice or pasta; stir to combine well.
  • Bring to a simmer and cook for about 10 minutes until the cabbage is just tender; stir in the corn and peas.
  • Cook for 6 - 7 minutes until warmed through.

Notes

Cooked pasta noodles, brown rice and/or cooked and shredded chicken makes this a much heartier dish.  Add any or all of these three ingredients at the end, allowing sufficient time for the chicken and/or rice to attain the same temperature as other ingredients in the soup.