Zero Point Weight Watchers Vegetable Soup

For many women’s, she’s try to avoid the junk food and wants to eat the healthy and veggies recipes.

among these meals we find Vegetable Soup Recipe is healthy and simple to cook.

you can eat it in dinner, if you are followed healthy plans to weight loss.

This Vegetable Soup Recipe has only 1 points on all weight watchers plans, so you can eat it anytime and anywhere.

Cooking time: 25 minutes | Serving: 6 | 0 PersonalPoints per serving : 1

WHAT YOU NEED TO MAKE THIS VEGETABLE SOUP:

Nonstick cooking spray
white onion (chopped)
stalks of celery ( cut in half, sliced )
carrots ( sliced into rounds)
minced garlic
purple cabbage (chopped)
Italian seasoning
salt
black pepper
bay leaves
chicken broth
cans (14,5 ounce) fire roasted diced tomatoes (reserve juice)
tomato paste
corn (frozen)
peas (frozen)

HOW TO MAKE THIS VEGETABLE SOUP: 

Step 1. Prep a large pot with nonstick cooking spray.
Step 2. Add the onion, celery, carrots, and garlic to the pot.

Step 3. Cook until the chopped onion becomes translucent. (About 4-5 minutes.)
Step 4. Watch carefully to avoid the vegetables burning.

Step 5. Add a few drops of broth if they begin to burn.

Step 6. Add in the cabbage, green beans, Stir to mix.

Step 7. Add in the Italian seasoning, bay leaves, and salt and pepper. (to taste)
Step 9. Cook for 5 minutes.
Step 10. Stir in the chicken broth.
Step 11. Add the canned tomatoes and tomato paste.
Step 12. Bring to a simmer.
Step 13. Cook on a simmer for 10 minutes. (The cabbage should be tender.)
Step 14. Add the corn and peas.

Step 15. Stir to mix the broth, seasonings, and vegetables.
Step 16. Continue to cook for an additional 2-3 minutes or until the soup is hot.

Serve.

Enjoy

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Zero Point Weight Watchers Vegetable Soup

Yield: 6

Prep Time: 5 minutes

Cook Time: 20 minutes

Additional Time: 3 minutes

Total Time: 28 minutes

Try this 0 SmartPoints Vegetable Soup

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Ingredients

• Nonstick cooking spray
• 1 white onion (chopped)
• 3 stalks of celery ( cut in half, sliced )
• 3 carrots ( sliced into rounds)
• 2 tsp minced garlic
• 4 C purple cabbage (chopped)
• 2 tsp Italian seasoning
• 2 tsp salt
• ½ tsp black pepper
• 2 bay leaves
• 4 C chicken broth
• 2 cans (14,5 ounce) fire roasted diced tomatoes (reserve juice)
• 2 Tbsp tomato paste
• 1 C corn (frozen)
• 1 C peas (frozen)

Instructions

1. Prep alarge pot with nonstick cooking spray.
2. Add the onion, celery, carrots, and garlic to the pot.
3. Cook until the chopped onion becomes translucent. (About 4-5 minutes.)
4. Watch carefully to avoid the vegetables burning.
5. Add a few drops of broth if they begin to burn.
6. Add in the cabbage, green beans, Stir to mix.
7. Add in the Italian seasoning, bay leaves, and salt and pepper. (to taste)
8. Cook for 5 minutes.
9. Stir in the chicken broth.
10. Add the canned tomatoes and tomato paste.
11. Bring to a simmer.
12. Cook on a simmer for 10 minutes. (The cabbage should be tender.)
13. Add the corn and peas.
14. Stir to mix the broth, seasonings, and vegetables.
15. Continue to cook for an additional 2-3 minutes or until the soup is hot.
    Serve.

Notes

0 PersonalPoints per serving

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 115Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 3mgSodium 1506mgCarbohydrates 24gFiber 7gSugar 10gProtein 6g