Ingredients for 1980's Weight Watchers Veggie Soup
- 1 large onion, diced
- 2 cloves fresh garlic, minced
- Zucchini (not used in recipe)
- 1 cup sliced carrot
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- Fresh Parsley (not used in recipe)
- Salt, to taste
- 1 teaspoon dried basil
- 1/2 teaspoon black pepper
- 2 cups water
- 1 cup sliced celery
- 1 cup fresh or frozen green beans
- 1 cup diced potatoes
- 1 teaspoon dried oregano
- 2 cups vegetable broth
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How to Make 1980's Weight Watchers Veggie Soup
- In a 1-quart nonstick saucepan, sauté the chopped onion and minced garlic over medium heat until the onion is translucent (about 5 minutes).
- Add the carrots, celery, green beans, potatoes, diced tomatoes (undrained), basil, oregano, and black pepper. Stir to combine.
- Cover and cook over low heat for 10 minutes, stirring occasionally.
- Pour in 2 cups of vegetable broth or water. Bring to a boil.
- Reduce heat to medium-low, cover, and simmer until the vegetables are tender, about 20-25 minutes.
- Using a slotted spoon, remove about 1/2 cup of cooked vegetables and set aside.
- Carefully transfer the remaining soup in batches to a blender. Puree until smooth.
- Return the pureed soup to the saucepan. Add the reserved vegetables and stir to combine. Heat through for a few minutes.
- Season with salt to taste. Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
20g
Fat
0g
Carbs
3g
