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?