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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