WW Zero Points Vegetable Soup
Serving size = 1 cup; Points per serving = 0.
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.
