With just 41 calories and 0 WW Freestyle SmartPoints, this simple garden vegetable soups is one of my savvy secret weapons for staying slim and healthy!
Author: Martha | Simple Nourished Living
2garlic cloves, pressed
4cupsfat-free broth of your choice
1can(14-1/2 ounces) diced tomatoes
1cupchopped spinach or kale
1/2teaspoondried basil (or more to taste)
1/2teaspoondried thyme (or more to taste)
Chopped parsley or basil for garnish (optional)
Spray a large saucepan or soup pot with nonstick cooking spray. Add the onion, carrot and celery and cook over low heat, stirring often until the vegetables have softened.
Add the garlic and stir for another minute.
Add the broth, tomatoes, cabbage, spinach, tomato paste, basil, thyme and salt and bring to a boil over medium high heat. Lower the heat, cover the pot and simmer gently for about 15 minutes.
Add the zucchini and cook until softened, 3 - 5 minutes more.
Stir in chopped fresh parsley or basil just before serving if desired.
Slow Cooker Instructions
Place everything in your slow cooker, cover and cook on LOW until tender, 6 to 8 hours.
Use whatever combination of low starch vegetables you like best.For a thicker soup, puree a portion of this soup and then add it back into the pot.Stir in some fresh chopped parsley or basil an added burst of freshness.0*SmartPoints (Green plan)0*SmartPoints (Blue plan)0*SmartPoints (Purple plan)0*PointsPlus (Old plan)
WW Simple Garden Vegetable Soup Recipe
Amount Per Serving (1 cup)
Calories 41Calories from Fat 8
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword: easy vegan soup, healthy veggie soup
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