1/2 pound carrots
4 med zucchini
1/2 head cabbage
1 teaspoon dried Parsley
2 teaspoons garlic salt
1 can Ro-tel(diced tomatoes and green chiles)
1 package frozen winter squash
Start with 4 cups beef broth in a very large pot, over high heat. Wash and slice carrots into 1/2" slices, put in pot. Bring to a boil, reduce heat to medium-high. Let carrots cook about 20 minutes while you wash and slice zucchini into 1/4" slices, put in pot. Wash and coarsely chop cabbage, put in pot. Add parsley and garlic salt. If you feel you need more liquid at this time, you can add 2 more cups of broth to give more of a soup texture, we prefer more of a chunky stew texture. When carrots and zucchini are cooked through(about 1/2 hour) add Rotel and winter squash. Bring back just to a boil until winter squash is heated through, then serve.
The winter squash is 1 point for a cup and the carrots are 1 point per cup when they are cooked, however, you don't get a full cup of either in a cup of soup. I estimate this soup to be 1 point per cup, I believe this to be a generous estimate because all of the other ingredients are 0 points.
