recipelink.com Chat Room Recipe Swap - 2001-01-30
From: Helen.D..Brampton,.O

Dennis' Cream Of Vegetable Soup (1 Point)
Recipe By :Dennis Deacey
Serving Size : 4

2/3 cup sliced carrot
1/2 cup diced onion
2 cloves garlic -- minced
3 cups fat-free chicken broth -- or vegetable broth
2 cups cabbage -- green, shredded
1/2 cup green beans -- frozen
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1 teaspoon Old Bay Seafood seasoning
1/4 teaspoon salt -- optional
1/2 cup zucchini -- diced
1/2 cup evaporated skim milk

Spray a Dutch oven with cooking spray (like PAM), sauté carrots, onion and garlic over low heat until softened, about 5 minutes. (If you find it is scorching add some of the broth.)
Add broth, cabbage, beans, tomato paste, basil, oregano, Old Bay and salt if using; bring to a boil, lower the heat and simmer, covered about 15 minutes or until the beans are tender. Stir in zucchini and cook another 3 or 4 minutes. After the vegetables are cooked purée, return to pan add the skim milk and heat to just below boiling. DO NOT ALLOW TO COME TO BOIL. Serve immediately.

Serves 4 - 1 cup servings.

Per Serving (excluding unknown items): 78 Calories; trace Fat (2.8% calories from fat); 12g Protein; 14g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 611mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 1/2 Non-Fat Milk; 0 Fat.

NOTES : This is Dennis' version of the Garden Vegetable Soup in the WW Week 1 Getting Started booklet. We use as a starter to our Dinner meal, or I will take 1 cup for my lunch at work.

Nutritional Analysis as per MC for 1 cup serving:
Calories 75.3, Total Fat .3g, Dietary Fiber 2.6g, cholesterol 1 mg, Carbohydrate 13.4g, Protein 12.3 g, Sodium 605mg
2.8% Calories from Fat
WW Points: 1 Point