Appetizers / Soups / Salads

WW Vegetable Soup - Debbie's version takes 15 minutes to prepare.

WW Vegetable Soup - Debbie's version takes 20 minutes to cook.

WW Vegetable Soup - Debbie's version makes 10 servings.

The ingredients for WW Vegetable Soup - Debbie's version are:

1 medium onion, diced
10 baby carrots, chopped
2 celery ribs chopped or sliced
2 tsp minced garlic
1 T olive oil
2 cups fresh string beans, cut into 1/2" pieces
3 cups shredded cabbage (shortcut: use pre-shredded cabbage for cole slaw)
1.5 "boxes" Progresso Low Sodium Chicken Broth (6 cups)
2 cans Hunts' diced fire roasted tomatoes with garlic
1/2 tsp oregano
1/2 tsp basil (or a few leaves fresh basil)
1/4 tsp sea salt
pepper to taste
1 medium zucchini diced

Here is how you make WW Vegetable Soup - Debbie's version:

In a large soup pot or dutch oven, heat olive oil on med-high Saute onions, carrots, celery, garlic for 4 minutes Add string beans and cabbage and saute for another 2 minutesAdd broth, tomatoes, tomato paste, herbs, and and seasonings.Bring to boil and coverReduce heat to low-med and simmer for 10 minutesAdd zucchini and peas and continue to simmer covered for another 5 minutes. Serving Size: 10 1-c servingsNumber of Servings: 10Recipe submitted by SparkPeople user CRE8IVDEB.

The nutritional information for WW Vegetable Soup - Debbie's version is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 83.7

• Total Fat: 1.6 g
• Cholesterol: 0.0 mg
• Sodium: 615.8 mg
• Total Carbs: 13.5 g
• Dietary Fiber: 4.2 g
• Protein: 4.5 g