April 14th, 2014
Some days you just know that you have flat out over indulged. You want to keep things in check… but you also know it’s important to eat and let’s face it; even if you stuffed your self at lunch chances are good around dinner you are still thinking about eating.
My friend Karla sent me this great recipe for a Garden Vegetable Soup!
Garden Vegetable Soup
Makes 6 servings
1/2 cup carrots, sliced
1/4 cup onions, diced
2 garlic cloves, minced
3 cups fat-free beef, chicken or vegetable broth
1 cup green cabbage, diced
1 cup spinach, chopped
1 tbsp tomato paste
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp salt
1 cup zucchini, diced
Spray a large saucepan with nonstick cooking spray, and heat.
Place carrot, onion and garlic in saucepan. Sauté vegetables over low heat for 5 minutes, until softened.
Add broth, cabbage, spinach, tomato paste, basil, oregano and salt. Bring saucepan to a boil.
Reduce heat, and simmer, covered, for 15 minutes. Stir in zucchini, and cook 3-4 minutes.
Just to give it some extra kick I added in chili flakes 🙂
I also added No Yolk egg noodles and chicken (as per a Karla suggestions) You can play with this recipe and add various vegetables or protein, it’s just an awesome base. More good news: It freezes really well so you can just stock up the fridge and have it handy for emergency. I love having something warm and filling on hand that won’t bust the nutrition plan!
P.S. If you are doing Weight Watchers it is only 1 point.