Spicy Vegetable Soup
Serve with crusty French bread.
Servings: 4

2/3 cup sliced carrot
1/2 cup diced onion
2 cloves garlic, minced
3 cups low sodium broth (beef, chicken or vegetable)
1/3 cup chopped celery (optional)
1 1/2 cups diced green cabbage
1/2 cup green beans
1 - 10 ounce can diced tomatoes with green chilies (mild or hot)
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/2 cup diced zucchini
Add salt and pepper to taste if desired

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, celery, cabbage, green beans, tomatoes and simmer, covered about 15 minutes or until beans are tender.

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

Per Serving: 82 Calories; trace Fat (2.7% calories from fat); trace Saturated Fat; 10g Protein; 12g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 688mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fat.

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