Garden Vegetable Soup - Weight Watchers Friendly

• 2 tablespoons olive oil
• 2 cups onions, chopped (1 medium onion)
• 2 garlic cloves, minced
• 8 cups water
• 2 tablespoons vegetable stock base (or chicken boulion)
• 1 cup Chardonnay wine
• 2 carrots, chopped
• 2 cups potatoes, chopped
• 2 zucchini, chopped
• 2 cups celery, chopped
• 2 cups cabbage, chopped
• 1 (14 1/2 ounce) can diced tomatoes
• salt & pepper

1. Saute the onions in oil with a little salt & pepper.
2. Add the garlic, water, and vegetable base and bring to a boil.
3. Reduce to a simmer and add the carrots and potatoes.
4. Cook until the carrots and potatoes are almost soft, then add the rest of the ingredients.
5. Continue to simmer until all the vegetables are just cooked, about 10 minutes.
6. Season to taste with salt and pepper.
7. If you won't eat it all in the next couple of days, freeze some for later.
8. Serving size: 1 cup.

olive oil, onions, garlic, water, vegetable stock base, chardonnay wine, carrots, potatoes, zucchini, celery, cabbage, tomatoes, salt

Taken from www.food.com/recipe/garden-vegetable-soup-weight-watchers-friendly-353631 (may not work)