Zero Point Weight

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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!

Zero Point Weight Watchers Vegetable Soup

Yield: 6
Prep Time: 5 minutes
Cook Time: 20 minutes
Additional Time: 3 minutes
Total Time: 28 minutes

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

Nutrition Information

Yield6Serving Size1Amount Per ServingCalories115Total Fat1gSaturated Fat0gTrans Fat0gUnsaturated Fat1gCholesterol3mgSodium1506mgCarbohydrates24gFiber7gSugar10gProtein6g

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