Garden Vegetable Soup

by Amy

Soup = 0 WW points (all veggies)

2/3 C. Sliced Carrot

½ C. Diced Onion (I’ve used dehydrated onion)

2 garlic cloves minced

3 C. Fat-Free Chicken Broth (or beef or vegetable)

1 ½ C. Diced Green Cabbage

½ C. Green Beans (I always use a can of green beans – drain and dump the whole thing in)

1 T. Tomato Paste

½ t. Dried Basil

¼ t. dried Oregano

¼ t. Salt

½ C. Diced Zucchini

Spray large saucepan with nonstick cooking spray, heat. Saute the carrot, onion, garlic over low heat until softened, about 5 minutes.

Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil. Reduce heat; simmer covered, about 15 minutes or until beans are tender. Stir in zucchini and heat for 5 minutes. Serve hot.