This recipe is from an old Weight Watchers recipe.

Ingredients

1/4	cup onion, diced
2	cups chicken broth
2	cloves garlic, minced
1 1/2	cups zucchini, sliced
1/2	cup carrot, sliced
1/2	cup tomato, chopped
1	tsp fresh parsley
1	tsp basil leaves
1/8	tsp pepper
2	tsp vegetable oil

Directions

1. Combine onion, vegetable oil and garlic in nonstick saucepan.
   
   
2. Cook, stirring occasionally, until onions are translucent.
   
   
3. Add remaining ingredients and stir to combine.
   
   
4. Cover and cook over low heat, stiring occasionally; about 10 minutes.
   
   
5. Add the two cups of broth and bring to a boil.
   
   
6. Reduce heat to medium, cover and cook until vegetables are soft, about 20 minutes.
   
   
7. Using a slotted spoon, remove about 1/2 cup vegetables from saucepan and set aside.
   
   
8. In blender, in two batches, puree remaining soup;return pureed mixture to saucepan, add reserved vegetables and heat.
   
   

Categories

Vegetables, Soup, American, Puree, Saute, Simmer, Slow Cook

Nutritional Analysis

Nutrition Grade 96% confidence

Good points No cholesterol High in manganese High in niacin High in phosphorus High in potassium Very high in vitamin A High in vitamin B6 Very high in vitamin C

Bad points Very high in sodium