Cream of Vegetable Soup

By apanda

  • 2/3 cup sliced carrot

  • 1/2 cup diced onion

  • 2 cloves garlic — minced

  • 3 cups fat-free chicken broth — or vegetable broth

  • 2 cups cabbage — green, shredded

  • 1/2 cup green beans — frozen

  • 1 tablespoon tomato paste

  • 1/2 teaspoon dried basil

  • 1/4 teaspoon dried oregano

  • 1 teaspoon Old Bay seasoning

  • 1/4 teaspoon salt — optional

  • 1/2 cup zucchini — diced

  • 1/2 cup evaporated skim milk

  1. Spray a Dutch oven with cooking spray (like PAM), saut'e carrots, onion and garlic over low heat until softened, about 5 minutes. (If you find it is scorching add some of the broth.) Add broth, cabbage, beans, tomato paste, basil, oregano, Old Bay and salt if using; bring to a boil, lower the heat and simmer, covered about 15 minutes or until the beans are tender. Stir in zucchini and cook another 3 or 4 minutes. After the vegetables are cooked puree, return to pan add the skim milk and heat to just below boiling. DO NOT ALLOW TO COME TO BOIL. Serve immediately

  2. Makes 4, 1 cup servings.

Nutritional Facts

Per serving WW Points
0.5 Calories...75....Fat...0.3 g...Carbs...13.4 g
Sodium...605mg...Fiber...2.6 g.


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