Fresh Vegetable Soup

We’re all sick here at the house so some good soup was in order.  I checked the refrigerator for some fresh veggies that I have available and put this together.  It’s so fresh and delicious and best of all it’s only 22 calories and 0 SmartPoints.  Yum!  You could use any vegetables in making this soup and could swap out the chicken broth for vegetable broth to make a vegetarian version.

Fresh Vegetable Soup
www.skinnymerecipes.com
Servings: 12, Calories 22, Fat 0, Sat Fat 0, Carbs 4 g, Fiber 2 g, Net Carbs 2 g, Sugars 2 g, Protein 2 g
Weight Watcher’s Points Plus: 0 pts, Weight Watcher’s SmartPoints 0 pts.

Ingredients:

• 10 baby carrots, sliced (3/4 cup)
• 1/2 yellow onion, diced
• 3 celery stalks, sliced
• 3 garlic cloves, minced
• 8 cups chicken broth
• 1/4 of a cabbage, roughly chopped
• 1 cup baby spinach (2 oz spinach)
• 1 cup green beans, trimmed and cut
• 5 roma tomatoes, diced
• 1 tablespoon fresh oregano, chopped
• 4 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder

Directions:

Generously spray a large dutch oven or soup pot with olive oil cooking spray.  Add in the carrots, onion and celery and cook over medium-low heat, stirring often, until the vegetables have softened.

Add the garlic and cook, stirring for another couple of minutes.

Add chicken broth, cabbage, spinach, green beans, tomatoes, oregano, thyme, rosemary, salt, pepper and garlic powder.  Bring to a boil over high heat.  Cover pot and set heat to low.  Simmer for 20 minutes.

Using an emulsion blender, blend up vegetables in the broth for a couple of minutes.  You don’t want to blend everything up, just some of the soup to thicken it up just a little.

Serve and enjoy.

Fresh Vegetable Soup

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Author: Donna Anthony

Serves: 12

Ingredients

• 10 baby carrots, sliced (3/4 cup)
• ½ yellow onion, diced
• 3 celery stalks, sliced
• 3 garlic cloves, minced
• 8 cups chicken broth
• ¼ of a cabbage, roughly chopped
• 1 cup baby spinach (2 oz spinach)
• 1 cup green beans, trimmed and cut
• 5 roma tomatoes, diced
• 1 tablespoon fresh oregano, chopped
• 4 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1 teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon garlic powder

Directions

1. Generously spray a large dutch oven or soup pot with olive oil cooking spray. Add in the carrots, onion and celery and cook over medium-low heat, stirring often, until the vegetables have softened.
2. Add the garlic and cook, stirring for another couple of minutes.
3. Add chicken broth, cabbage, spinach, green beans, tomatoes, oregano, thyme, rosemary, salt, pepper and garlic powder. Bring to a boil over high heat. Cover pot and set heat to low. Simmer for 20 minutes.
4. Using an emulsion blender, blend up vegetables in the broth for a couple of minutes. You don't want to blend everything up, just some of the soup to thicken it up just a little.
5. Serve and enjoy.

Notes

To make this vegetarian, substitute vegetable broth for the chicken broth. Swap out any vegetables.

Nutrition Information

Serving size: 1 cup Calories: 22 Carbohydrates: 4 Fiber: 2 Net Carbs: 2 Sugars: 2 Protein: 2 Fat: 0 Saturated Fat: 0 Weight Watchers Points Plus: 0 Weight Watchers SmartPoints: 0

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