1980'S Weight Watchers Veggie Soup - cooking recipe

Ingredients

1/4 cup diced onion
1 teaspoon fresh garlic
1 cup zucchini
1/2 cup carrot
1/2 cup chopped tomato
1 teaspoon fresh parsley
1/4 teaspoon salt
1/4 teaspoon basil
1/8 teaspoon black pepper
2 cups water

Preparation

n a 1 1/2 quart nonstick saucepan combine onion and garlic and cook, stirring occasionally, until onion is translucent. Add remaining ingredients except water and stir to combine. Cover and cook over low heat, stirring occasionally, for 10 minutes. Add water and bring to a boil. Cover and cook over medium heat until vegetables are soft, about 20 minutes. Add water and bring to a boil. Cover and cook over medium heat until vegetables are soft, about 20 minutes. Using a slotted spoon, remove about 1/2 cup vegetables from saucepan and set aside. In two batches, puree remaining soup in blender container. Return pureed mixture to saucepan, add reserved vegetables, and heat.