WEIGHT WATCHERS ZERO POINT VEGETABLE CABBAGE SOUP

Ingredients:

• 1 medium onion, diced
• 2 garlic cloves, minced
• 3 large carrots, diced
• 3 celery stalks, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1/2 head of cabbage, chopped
• 1 zucchini, diced
• 1 (14.5 oz) can diced tomatoes
• 6 cups vegetable broth (or chicken broth)
• 2 cups water
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• Salt to taste (optional)
• 1-2 cups fresh spinach or kale (optional)

Instructions:

1. Sauté the Aromatics: In a large pot, heat a small amount of cooking spray or olive oil over medium heat. Add the diced onion and garlic, sautéing for about 3-4 minutes until softened.
2. Add Vegetables: Add the carrots, celery, green and red bell peppers, and zucchini to the pot. Cook for another 5 minutes, stirring occasionally.
3. Add Cabbage and Tomatoes: Stir in the chopped cabbage and can of diced tomatoes (with juice).
4. Add Broth and Spices: Pour in the vegetable broth and water. Add the dried basil, oregano, thyme, and black pepper. Stir well to combine.
5. Simmer the Soup: Bring the soup to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the vegetables are tender.
6. Add Greens (Optional): If using spinach or kale, add it in the last 5 minutes of cooking to wilt.
7. Adjust Seasoning: Taste and adjust seasoning with salt and pepper if needed.
8. Serve: Serve hot. This soup can be stored in the refrigerator for up to a week or frozen for longer storage.