GARDEN VEGETABLE SOUP (“0” POINT VEGETABLE SOUP)

GARDEN VEGETABLE SOUP (“0” POINT VEGETABLE SOUP)

2/3 cup sliced carrot

½ cup diced onion

2 garlic cloves, minced

3 cups fat-free broth (beef, chicken, or vegetable)

1 ½ cups diced green cabbage

½ cup green beans

1 tablespoon tomato paste

½ teaspoon dried basil

¼ teaspoon dried oregano

¼ teaspoon salt

½ cup diced zucchini

1. In 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 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.

Per serving: 42 calories; 0 g fat; 2 g fiber