[CnD] 0 Point Garden Vegetable Soup

Teresa Mullen teresamullen07 at gmail.com
Mon Feb 23 10:05:02 EST 2015


This time when you make it again, you will have the actual ingredients! LOL but it does sound good.

Teresa MullenSent from my iPhone

> On Feb 20, 2015, at 12:53 PM, Helen Whitehead via Cookinginthedark <cookinginthedark at acbradio.org> wrote:
> 
>    I made some soup for lunch today.  It was good!
> I'll paste the recipe  here.
> 
> 0 Point Garden Vegetable Soup
> 
> 2/3 cup sliced carrots
> I used baby carrots
> 1/2 cup diced onions
> 2 garlic cloves, minced
> I used 3, since I had one more left
> 3 cups fat-free broth (beef, chicken, or vegetable)
> I used beef broth
> 1 1/2 cups diced green cabbage
> 1/2 cup green beans
> I didn't have any so I used frozen corn
> 1 TABLESPOON tomato paste
> I didn't have that either, so I used ketchup
> 1/2 TEASPOON dried basil
> 1/4 TEASPOON dried oregano
> I used ground oregano.
> 1/4 TEASPOON salt
> 1/2 cup diced zucchini
> I didn't have zucchini.
> Directions:
> 
> In a large saucepan sprayed with nonstick cooking spray, saute carrots,
> onions and garlic over low heat for about 5 minutes. Add broth, cabbage,
> green beans, tomato paste, basil, oregano and salt, and bring to a boil.
> Lower the heat, cover, and simmer for around 15 minutes or until beans are
> tender. Lastly, stir in the zucchini and continue to heat soup for 3-4
> minutes.
> It was good! I'd make it again.
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