Dinner · gardening · healthy · Homestead · Lunch · Recipes

Soups On!

The days are getting cooler (or at least the mornings are) and I’m ready for fall!  I am also looking to drop a few pounds so I decided to give Weight Watchers The Classic Garden Vegetable Soup a try.  I found it in the weightwatchers 50th anniversary cookbook (one of my favorite cookbooks).

To be honest, I wasn’t that impressed with the original recipe.  So, I doctored it up a bit.

This is the recipe, with my edits:


the classic garden vegetable soup Front Porch Bliss Style

  • 1/2 cup sliced carrots  –I used a full cup
  • 1/4 cup diced onions  –don’t tell my husband, but I increased this a bit too
  • 2 minced garlic cloves  –I went with three-who doesn’t love garlic?
  • 3 cups chicken broth  –I used 4 since thats how much was in the container and I didn’t want the rest didn’t go to waste
  • 1 cup diced green cabbage
  • 1 cup chopped spinach
  • 1 Tablespoon tomato paste
  • 1/2 teaspoon dried basil  –I used fresh
  • 1/4 teaspoon dried oregano
  • 1/4 tsp salt
  • 1 cup diced zucchini
  • 1 can diced tomatoes, drained (FPB addition)
  • 1 Tablespoon olive oil

Spray a large saucepan with nonstick spray (pour olive oil in pan) and set over low heat.  Add the carrot, onion, and garlic and cook, stirring often, until softened, about 5 minutes.   Add the broth, cabbage, spinach, tomato paste, basil, oregano, diced tomatoes, and salt;  bring to boil.  Reduce the heat; simmer, covered, about 15 minutes.  Stir in the zucchini; cook 3-4 minutes more.


Now I need to figure out what to do with the leftover cabbage, tomato paste, carrots, and spinach…  Anyone have a good egg roll recipe?


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