Best 8 Ww Garden Vegetable Soup Recipes

WEIGHT WATCHERS 0 POINT GARDEN VEGETABLE SOUP

Steps:

• Spray a large sauce pan with non stick cooking spray.
• Saute garlic, onions and carrots for 5 minutes.
• Add broth, tomato paste, green beans, basil, oregano, salt and pepper.
• Simmer for a about 5-10 minutes until all vegetables are tender.
• Add the zucchini and simmer for 5 minutes longer.
• Add frozen spinach and continue heating until the soup is steaming hot.

GARDEN VEGETABLE SOUP

Steps:

• Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
• Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.

GARDEN VEGETABLE SOUP

Steps:

• Coat a medium pot with cooking spray and heat over medium- low. Add the carrot, bell pepper, onion, and garlic and cook until softened, 5 to 10 minutes, stirring occasionally.
• Add the stock, cabbage, tomato paste, basil, oregano, and salt and bring to a boil over high heat. Reduce heat and simmer, covered, for about 15 minutes. Stir in the spinach and zucchini and cook until tender, 3 to 4 minutes.
• Yields about 1 1/2 cups per serving.

GARDEN VEGETABLE SOUP

Steps:

• Spray a large saucepan with non-stick cooking spray.
• Saute the carrot, onion and garlic over low heat until softened, about 5 minutes.
• Add broth, cabbage, green beans, tomato paste and simmer, covered about 15 minutes or until beans are tender.
• Stir in zucchini and heat 3-4 minutes.
• Serve hot.

GARDEN VEGETABLE SOUP

Steps:

• In a large kettle or Dutch oven, combine all ingredients; bring to a boil. Reduce heat. Cover and simmer for 2-1/2 hours or until vegetables are tender, stirring occasionally. Discard bay leaf.

WEIGHT WATCHERS GARDEN VEGETABLE SOUP

Steps:

• 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.

GARDEN VEGETABLE SOUP WEIGHT WATCHERS 0 POINTS PER 1 CUP SERVI

Steps:

• Spray a large saucepan with nonstick cooking spray, heat.
• Saute' the carrot, onion, garlic over low heat until softened, about 5 minutes.
• Add broth, beans, tomato paste, basil, oregano, and salt; bring to a boil.
• Reduce heat, simmer, covered, about 15 minutes or until beans are tender.
• Stir in the zucchini and heat for 3-4 minutes. Serve hot.
• You can add in 1 1/2 cups diced green cabbage also, I personally do not like cabbage to I omit that ingredient.

WW GARDEN VEGETABLE SOUP

Steps:

• Spray a medium saucepan with non-stick cooking spray.
• Add onion, carrots, celery, and garlic and saute for 5 minutes.
• Add chicken broth, bring to a boil. Reduce heat and simmer covered for 10 minutes.
• Add remaining ingredients and simmer for 10 more minutes.