Date: Mon, 15 Mar 1999 03:43:21 -0800
From: Kathleen (schuller@ix.netcom.com)
The soup is surprisingly good. Add more broth and then add pasta or
lentils to make this a main dish. I use Whole Foods dried Vegetarian
Chicken Broth to make my broth, using one tablespoon for each cup of
water.
* Exported from MasterCook *
Garden Vegetable Soup (WW)
Recipe By : Weight Watchers week 1 booklet
Serving Size : 4 Preparation Time :0:00
Categories : Soups And Stews Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup sliced carrot
1/2 cup diced onion
2 garlic cloves
3 cups Vegetable broth
1 1/2 cups diced green cabbage
1/2 cup green beans
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon oregano
1/4 teaspoon salt
1/2 cup diced zucchini
1. in large saucepan, sprayed with nonstick cooking spray, saute carrot,
onion, and garlic over low heat until softened, about 5 minutes.
2. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt;
bring to a boil. Lower heat and simmer, covered, about 15 minutes or unitl
beans are tender.
3. Stir in zucchini and heat 3-4 minutes. Serve hot.
Each serving provides: 0 points
kwvegan vegan