Garden Vegetable Soup
|Author:||Inspired by Weight Watchers|
|Yield:||4 servings (1 cup each)|
|2/3 cups||sliced carrot|
|1/2 cups||diced onion|
|2||garlic cloves, minced|
|3 cups||vegetable broth|
|1 1/2 cups||diced green cabbage|
|1/2 cups||green beans|
|1 tbsp.||tomato paste|
|1/2 tsp.||dried basil|
|1/4 tsp.||dried oregano|
|1/2 cups||diced zucchini|
- In large saucepan, sprayed with nonstick cooking spray, sauté carrot, onion and garlic 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 and heat 3-4 minutes. Serve hot.