Dennis's Cream Of Vegetable Soup Recipe

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Servings: 4


Cost per serving $1.02 view details
  • 2/3 c. sliced carrot
  • 1/2 c. diced onion
  • 2 x cloves garlic chopped
  • 3 c. fat-free chicken broth or possibly vegetable broth
  • 2 c. cabbage green, shredded
  • 1/2 c. green beans frzn
  • 1 Tbsp. tomato paste
  • 1/2 tsp dry basil
  • 1/4 tsp dry oregano
  • 1 tsp Old Bay Seafood seasoning
  • 1/4 tsp salt optional
  • 1/2 c. zucchini diced
  • 1/2 c. evaporated skim lowfat milk


  1. Spray a Dutch oven with cooking spray (like PAM), saute/fry carrots, onion and garlic over low heat till softened, about 5 min. (If you find it is scorching add in some of the broth.) Add in 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 min or possibly till the beans are tender. Stir in zucchini and cook another 3 or possibly 4 min. After the vegetables are cooked puree, return to pan add in the skim lowfat milk and heat to just below boiling. Don't ALLOW TO COME TO BOIL. Serve immediately.
  2. Serves 4 - 1 c. servings.
  3. 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 possibly I will take 1 c. for my lunch at work.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 317g
Recipe makes 4 servings
Calories 114  
Calories from Fat 26 23%
Total Fat 2.94g 4%
Saturated Fat 1.57g 6%
Trans Fat 0.0g  
Cholesterol 9mg 3%
Sodium 522mg 22%
Potassium 541mg 15%
Total Carbs 16.15g 4%
Dietary Fiber 4.7g 16%
Sugars 6.5g 4%
Protein 6.67g 11%
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