1980's Weight Watchers Veggie Soup

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I have always loved this hearty vegetable soup and i was delighted to rediscover the recipe. please note that this recipe serves only 2, so you'll want to double or triple it. enjoy!!

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Steps

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N a 1 quart nonstick saucepan combine onion and garlic and cook , stirring occasionally , until onion is translucent.

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Add remaining ingredients except water and stir to combine.

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Cover and cook over low heat , stirring occasionally , for 10 minutes.

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Add water and bring to a boil.

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Cover and cook over medium heat until vegetables are soft , about 20 minutes.

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Add water and bring to a boil.

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Cover and cook over medium heat until vegetables are soft , about 20 minutes.

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Using a slotted spoon , remove about cup vegetables from saucepan and set aside.

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In two batches , puree remaining soup in blender container.

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Return pureed mixture to saucepan , add reserved vegetables , and heat.

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Ingredients

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diced onion, fresh garlic, zucchini, carrot, chopped tomato, fresh parsley, salt, basil, black pepper, water