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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Garden Vegetable Soup Recipe

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This recipe for Garden Vegetable Soup is from Pam's 2nd Cookbook "Maggie Mae's Still Cooking", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2/3 cup sliced Carrots
1/2 cup diced onion
1 garlic clove (optional)
3 cups fat free broth (chicken, vegetable or beef)
1-1/2 cups diced green cabbage
1/2 cup green beans
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/2 cup zucchini
Directions:
Directions:
In large saucepan sprayed with nonstick cooking spray, sauté the carrots, onion and garlic over low heat until softened about 5 minutes.

Add broth, cabbage, beans, tomato paste,basil,oregano and salt bring to a boil. Lower heat and simmer, covered, about 15 minutes or until beans are tender

Stir in zucchini and heat 3-4 minutes
Personal Notes:
Personal Notes:
0 weight watchers points.

 

 

 

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