Garden Vegetable Soup

0 points per serving

 

2/3 cup sliced carrot 1/2 cup green beans
1/2 cup diced onion 1 tablespoon tomato paste
2 garlic cloves, minced 1/2 teaspoon dried basil
3 cups fat-free broth 1/4 teaspoon dried oregano
       (beef, chicken or vegetable) 1/4 teaspoon salt
1 1/2 cups diced green cabbage 1/2 cup sliced zucchini
  1. In a large saucepan, sprayed with nonstick cooking spray, sauté the carrot, onion, and garlic
    over low heat until softened, about 5 minutes.
     
  2. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil.
    Lower heat and simmer, covered, about 15 minutes or until beans are tender.
     
  3. Stir in zucchini and heat 3-4 minutes.  Serve hot.  Makes four 1-cup servings.

42 calories, 0 g fat, 2 g fiber