Recipe of the Week

Garden Vegetable Soup

Ingredients

  • 2⁄3 cup sliced carrot
  • 1⁄2 cup diced onion
  • 2 cloves garlic, minced
  • 3 cups fat free broth (beef, chicken or vegetable)
  • 1 1⁄2 cups diced green cabbage
  • 1⁄2 cup 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

Directions

Spray a large saucepan with non-stick cooking spray.
Saute the carrot, onion and garlic over low heat until softened, about 5 minutes.
Add broth, cabbage, green beans, tomato paste and simmer, covered about 15 minutes or until beans are tender.
Stir in zucchini and heat 3-4 minutes.
Serve hot.

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