W/W ZERO POINT VEGETABLE CABBAGE SOUP

Ingredients

• ▢½ cup chopped onion
• ▢½ cup chopped or shredded carrots
• ▢½ cup chopped celery
• ▢2 garlic cloves, pressed
• ▢4 cups fat-free broth of your choice
• ▢1 can (14-½ ounces) diced tomatoes
• ▢1 cup chopped or shredded cabbage
• ▢1 cup chopped spinach or kale
• ▢1 tablespoon tomato paste

• ½ teaspoon dried basil (or more to taste)
• ▢½ teaspoon dried thyme (or more to taste)
• ▢½ teaspoon salt
• ▢1 cup chopped zucchini
• ▢Chopped parsley or basil for garnish (optional)

Instructions

• Spray a large saucepan or soup pot with nonstick cooking spray. Add the onion, carrot and celery and cook over low heat, stirring often until the vegetables have softened.
• Add the garlic and stir for another minute.
• Add the broth, tomatoes, cabbage, spinach, tomato paste, basil, thyme and salt and bring to a boil over medium high heat. Lower the heat, cover the pot and simmer gently for about 15 minutes.
• Add the zucchini and cook until softened, 3 – 5 minutes more.
• Stir in chopped fresh parsley or basil just before serving if desired.

Slow Cooker Instructions

• Place everything in your slow cooker, cover and cook on LOW until tender, 6 to 8 hours.