Garden Vegetable Soup
 

GARDEN VEGETABLE SOUP

Nonstick cooking spray
2/3 cup sliced carrots
1/2 cup diced onion
1 clove garlic
3 cups beef, chicken or vegetable broth
1 1/2 cups diced green cabbage
1/2 cup fresh or frozen green beans
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/2 cup diced zucchini

Coat large saucepan with cooking spray. Add carrots, onion and
garlic; cook over low heat until softened, about 5 minutes.

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.

Stir in zucchini; heat for 3 to 4 minutes. Serve hot.

Yield: 4 servings.

Approximate nutrition information per serving: 72 calories; 1.5g fat
(15 percent calories from fat); no cholesterol; 5g protein; 10g
carbohydrate; 3g fiber; 755mg sodium; 46mg calcium.

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