Vegetable Soup Recipe

Note: Mary Elizabeth makes this with broccoli and cauliflower instead of the zucchini and it is delicious...very hearty with the addition of the winter vegetables. When I make the soup, I always add more veggies than the recipe calls for . . . more filling without any additional points. I double the recipe and we eat it all week, even for snacks!  ~Cheryl

WEIGHT WATCHERS ZERO POINTS GARDEN VEGETABLE SOUP RECIPE   (1 point in Points Plus)

Hands-on time: 20 minutes
Time to table: 1 1/4 hour
Makes 9 cups

6 cups chicken (or beef) broth
Cooking spray
2 carrots, peeled and diced
1 large onion, diced
4 teaspoons garlic, minced
1/2 cabbage, chopped
1/2 pound frozen green beans
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon kosher salt
1 large zucchini, diced (or your choice of veggies)

Spray a large pot with cooking spray and heat on MEDIUM HIGH. Add the carrots, onion and garlic and cook for about 5 minutes. Add all the remaining ingredients EXCEPT the zucchini and bring to a boil. Cover, reduce the heat to MEDIUM and simmer for about 15 minutes or until the beans are tender. Add the zucchini and cook until the zucchini are tender. Serve and enjoy!