Garden Vegetable Soup
 

Garden Vegetable Soup
by dladny



Ingredients
2/3 cup sliced carrot
1/2 cup diced onion
2 garlic cloves, minced
3 cups of fat-free broth (beef, chicken or vegetable)
1-1/2 cups of diced green cabbage
1/2 cup fresh green beans
1 Tbsp. tomato paste (I like to use the one that has basil and other seasonings in it, as opposed to plain)
1/2 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. salt
1/2 cup diced fresh zucchini
1/2 cup diced fresh yellow squash


Procedure
1. In large saucepan sprayed with nonstick cooking spray, saute' the carrots, 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 then simmer, covered, for about 15 minutes or until beans are tender.

3. Stir in zucchini and squash and heat for 3-4 minutes. Serve hot.

Makes four 1-cup servings.

Calories per serving: 42
Fat per serving: 0 g
Fiber per serving: 2 g
Weight Watchers points: 0