Ingredients
- 2/3 c. sliced carrot
- 1/2 c. diced onion
- 2 x cloves garlic chopped
- 3 c. fat-free chicken broth or possibly vegetable broth
- 2 c. cabbage green, shredded
- 1/2 c. green beans frzn
- 1 Tbsp. tomato paste
- 1/2 tsp dry basil
- 1/4 tsp dry oregano
- 1 tsp Old Bay Seafood seasoning
- 1/4 tsp salt optional
- 1/2 c. zucchini diced
- 1/2 c. evaporated skim lowfat milk
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Dennis's Cream Of Vegetable Soup
Servings: 4
Directions
- Spray a Dutch oven with cooking spray (like PAM), saute/fry carrots, onion and garlic over low heat till softened, about 5 min. (If you find it is scorching add in some of the broth.) Add in 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 min or possibly till the beans are tender. Stir in zucchini and cook another 3 or possibly 4 min. After the vegetables are cooked puree, return to pan add in the skim lowfat milk and heat to just below boiling. Don't ALLOW TO COME TO BOIL. Serve immediately.
- Serves 4 - 1 c. servings.
- NOTES : This is Dennis' version of the Garden Vegetable Soup in the WW Week 1 Getting Started booklet. We use as a starter to our Dinner meal, or possibly I will take 1 c. for my lunch at work.
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