“Everyday soup.” Doesn’t sound very enticing, does it? My guess is that the cooks at Martha Stewart gave it that lackluster name because you can make it with whatever fresh or frozen vegetables you have on hand. But don’t let its humble name fool you: this soup is delicious and it’s crazy-low in WW Points.
I used fresh vegetables — quartered baby potatoes, carrots and zucchini — and frozen corn, peas and green beans.* I also added one Tablespoon of Worcestershire sauce to my soup because, why not?
Don’t be confused by the instructions to add 3 cans of chicken broth plus 3 cups of water — the added water is necessary because the soup evaporates a bit as it simmers uncovered. For added flavor, top each serving with a Tablespoon of grated Parmesan cheese.
Beethoven once said, “Only the pure in heart can make a good soup.” When you stir up a batch of this nourishing broth, remember to keep positive, loving thoughts in mind. Your soup will taste better.
1 Tbsp. olive oil
2 cups onions, chopped
1 cup celery, thinly sliced
2 tsp. dried Italian Seasoning
3 cans (14 1/2-oz. each) low-sodium chicken broth
1 can (28-oz.) diced tomatoes, with juice
1 Tbsp. tomato paste
3 cups water
8 cups mixed fresh or frozen vegetables, such as carrots, zucchini, baby potatoes, corn, green beans, peas
Heat 1 Tbsp. olive oil in a large Dutch oven. Add onions, celery and Italian seasoning and season with salt and pepper. Cook, stirring frequently, until onions are translucent, about 5 minutes.
Add broth, tomatoes and their juice, tomato paste and 3 cups water to pot. Bring mixture to a boil, reduce heat to a simmer and cook, uncovered, 20 minutes.
Add vegetables to pot and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season to taste with salt and pepper.
Serve with freshly grated Parmesan cheese
WW SmartPoints per serving: 3