Originally From
Sprung From
Imported From
Weight Watchers Vegetable Soup
donhambrick wants to cook this
16
- 2.2/3 cups sliced carrot
- 2 cups diced onion
- 8 garlic cloves
- 12 cups broth (beef, chicken, or vegetable)
- 6 cups diced green cabbage
- 2 cups green beans
- 4 tablespoons tomato paste
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 2 cups diced zucchini
- Directions:
- In a large saucepan, sprayed with nonstick cooking spray, saute carrot, onion, and garlic over low heat until softened, about 5 minutes. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil.
- Lower heat and simmer, covered about 15 minutes or until beans are tender. Stir in zucchini and heat 3-4 minutes. Serve hot.
- Note: You have scaled this recipe to serve/make 16 (originally serves/makes 4). Please adjust for pan sizes, cooking times, measurements in the directions, and divided ingredients accordingly.
