Fresh Vegetable Soup

Fresh Vegetable Soup
Serve with chunks of crusty French bread if desired..

Serves: 4

• 2/3 cup sliced carrots
• 1/2 cup diced hybrid sweet onions
• 2 cloves garlic, minced
• 3 cups fat free beef broth*
• 1 1/2 cups diced green cabbage
• 1/2 cup green beans
• 1 - 2 tablespoon tomato paste
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/2 cup diced zucchini

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 while hot with chunks of crusty French bread.

COOKS NOTE: You can add other vegetables that are in season. Other veggies that are good are fresh corn, potatoes, summer squash and snap peas. Of course the corn and potatoes add more calories.

*Can also use chicken or vegetable broth.

Per Serving: 54 Calories; trace Fat (2.7% calories from fat); trace Saturated Fat; 10g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 602mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fat.