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Browse recipes bySearch byrecipe by A Veggie Venture 717 Click to save recipe for later! -- Advertisement. Content continues below -- IngredientsJoin our healthy recipes mailing list!Enter your email address and we'll send you amazing, healthy recipes every week! Nutrition FactsAmount Per Serving (recipe is 9 servings) Calories 90 Calories From Fat 15 Trans Fat g Total Carbohydrates 10g 3% Sugars 3g Weight Watchers PointsPointsPlus: 2 Contact Us | Privacy Policy Copyright 2019 Under500Calories.com Healthy recipes, delivered to your inboxEnter your email address and we'll send you amazing, healthy recipes every week! We will not sell your email.
Spray a large saucepan with nonstick cooking spray, heat. Sauté the carrot, 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. Reduce heat ; simmer, covered, about 15 minutes or until beans are tender. Stir in the zucchini and heat for 3-4 minutes. Serve hot. Makes 4-1 cup servings There currently aren't any reviews or comments for this recipe. Be the first!
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ingredients2/3 cup sliced carrot directionsIn a large saucepan, sprayed with nonstick cooking spray, saute carrot, 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. Serve hot. added bynutrition data for weight watchers garden vegetable soup84 calories, 0 grams fat, 12 grams carbohydrates, 10 grams protein per serving. This recipe is low in fat. Real Food, Fresh & Flexible. Year-Round Kitchen Staple. Great for Meal Prep. Low Carb. Low Fat. Weeknight Easy. Weight Watchers Friendly. Not just vegan, Vegan Done Real. Naturally Gluten Free. Whole30 Friendly. Saturdays: They're my favorite day to cook, especially in winter. Most Saturdays, you'll find soup simmering on my stove, either for supper or the week ahead. This Garden Vegetable Soup is famous in Weight Watchers circles. To my mind, it deserves fame in wider circles for it's easy, it's delicious, it's healthful. There's some chopping involved but in a rush, frozen vegetables are perfectly acceptable. Saturdays, you'll find it on my stove. Many Zero Point Soup Recipes from Weight WatchersMy Own VariationsYour WW Soup Variations!So many readers make "their own" version of this soup. They're in the comments below, such good ideas, thank you! (I'll summarize for you here, because, really, who has time to wade through blog comments?) I'd love to know how you make the WW Garden Vegetable Soup, what you add or change to make this soup fit your taste and kitchen? Comments welcome! Help me build out this list of improvements and adaptations!
More Weight Watchers ResourcesHow to Eat More Vegetables For Everyone, Not Just Weight Watchers Kitchen Parade recipes All Courses, Organized by WW Points Compliments!"... a tremendous hit! " ~ SusanV WEIGHT WATCHERS ZERO POINTS GARDEN VEGETABLE SOUP RECIPEHands-on time: 20 minutes 6 cups vegetable stock Cooking spray 1 large zucchini, diced Bring the broth to a boil in the microwave. (This is a time-saving tip that can be skipped if there's no hurry.) Spray a Dutch oven with cooking spray and heat on MEDIUM HIGH. Add the carrots, onion and garlic and cook for about 5 minutes. Add all the remaining ingredients EXCEPT the zucchini and bring to a boil. Cover, reduce the heat to MEDIUM and simmer for about 15 minutes or until the beans are tender. Add the zucchini and cook until the zucchini is tender. Serve and enjoy!
ALANNA'S TIPS & KITCHEN NOTES One Pot for Soup, For LifeIn my kitchen, three pots and pans get used nearly every day. A skillet. A saucepan. A Dutch oven. For soup, let's talk Dutch ovens. A Dutch oven is a large, sturdy pot so suited for soups, stews, chilis, even large roasts. The high-end versions are super pricey but with care, one pot will last a lifetime. And good news, especially on either side of Christmas, TJMaxx, Marshalls and HomeGoods often have a few pots for sale. Plus, the classic pots are so popular, other companies now produce more affordable pots. For beauty, there's nothing classier than an enameled cast iron Dutch oven from Le Creuset, that's the one in my photo at the top of this page. That red color is so pretty, even when I'm not cooking, I love to leave the pot on the stove for inspiration! What color would hang out in your kitchen? So many choices! Looking for healthy new ways to cook vegetables? A Veggie Venture is home to hundreds of super-organized quick, easy and healthful vegetable recipes and the famous asparagus-to-zucchini Alphabet of Vegetables. Join "veggie evangelist" Alanna Kellogg to explore the exciting world of common and not-so-common vegetables, seasonal to staples, savory to sweet, salads to sides, soups to supper, simple to special. © Copyright Kitchen Parade How long does Weight Watchers soup last in the fridge?Notes. Store leftovers in an airtight container in the fridge for 3-4 days. Reheat over medium heat in a saucepan until warm.
Is homemade vegetable soup healthy?Vegetable- and broth-based soups may provide plenty of nutrients such as vitamins, minerals, and fiber while being low in calories and fat.
How do you make vegetable soup step by step with pictures?Simmer all the vegetables in 4-6 cups of water. ... . Heat the olive oil in a large pan. ... . Add the minced garlic, carrots, potatoes, and celery. ... . Add all other vegetables. ... . Add the diced tomatoes. ... . Add 4-6 cups of chicken, beef, or vegetable stock.. How many calories are in vegetable garden soup?Garden Vegetable Soup (1 cup) contains 14g total carbs, 11g net carbs, 0.5g fat, 3g protein, and 70 calories.
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Original weight watchers garden vegetable soup recipe
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