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Ингредиенты
- 2/3 c. sliced carrot
- 1/2 c. diced onion
- 2 x cloves garlic chopped
- 3 c. fat-free chicken broth or possibly vegetable broth
- 2 c. cabbage green, shredded
- 1/2 c. green beans frzn
- 1 Tbsp. tomato paste
- 1/2 tsp dry basil
- 1/4 tsp dry oregano
- 1 tsp Old Bay Seafood seasoning
- 1/4 tsp salt optional
- 1/2 c. zucchini diced
- 1/2 c. evaporated skim lowfat milk
Инструкции
- Spray a Dutch oven with cooking spray (like PAM), saute/fry carrots, onion and garlic over low heat till softened, about 5 min. (If you find it is scorching add in some of the broth.) Add in broth, cabbage, beans, tomato paste, basil, oregano, Old Bay and salt if using; bring to a boil, lower the heat and simmer, covered about 15 min or possibly till the beans are tender. Stir in zucchini and cook another 3 or possibly 4 min. After the vegetables are cooked puree, return to pan add in the skim lowfat milk and heat to just below boiling. Don't ALLOW TO COME TO BOIL. Serve immediately.
- Serves 4 - 1 c. servings.
- NOTES : This is Dennis' version of the Garden Vegetable Soup in the WW Week 1 Getting Started booklet. We use as a starter to our Dinner meal, or possibly I will take 1 c. for my lunch at work.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 317g | |
| Recipe makes 4 servings | |
| Calories 114 | |
| Calories from Fat 26 | 23% |
| Total Fat 2.94g | 4% |
| Saturated Fat 1.57g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 522mg | 22% |
| Potassium 541mg | 15% |
| Total Carbs 16.15g | 4% |
| Dietary Fiber 4.7g | 16% |
| Sugars 6.5g | 4% |
| Protein 6.67g | 11% |
