PgrancerThe family recipe box

Dinner / Mains · Soups

Garden Vegetable Soup

Source
Recipe Keeper (handwritten, p. 48)

Ingredients

  • 3 cups sliced carrot
  • 3 cups diced onion
  • 1 1/2–2 tsp minced garlic (2-3 cloves minced)
  • 3 cups + broth
  • 3 cups diced green cabbage
  • 1 cup green beans
  • 3 cups diced celery
  • 1-2 cans diced tomatoes
  • 1–1 1/2 tsp Italian seasoning
  • Salt
  • 2-3 diced zucchini
  • Olive oil

Steps

  1. In a large soup pot, add a couple rounds of olive oil, sauté garlic, add onions.
  2. Add some broth, seasoning, celery, and carrot; cook until almost done.
  3. Add cabbage and cook 15 minutes.
  4. Add canned tomatoes and diced zucchini; cook until done. Add green beans and simmer.
  5. May have to add broth at different times.

Notes

  • “From” field was blank, but a parenthetical note under the title reads “(Weight Watchers Soup)” — kept as a tag rather than a contributor.
  • Temp, Time, and Serves/Yields fields were left blank on the card.
  • “3 cups + broth” is ambiguous about the exact additional amount — worth a look at the physical card.
The original: Garden Vegetable Soup
The original

soupvegetableweight-watchers