GARDEN VEGETABLE SOUP
INGREDIENTS
Make 4 cup servings
2/3 cup sliced carrot
1/2 cup diced onion
2 Garlic Cloves, minced
3 cups fat free broth (beef, chicken or
vegetables)
1 1/2 cups diced green cabbage
1/2 cup green beans
1 Tbsp. Tomato paste
1/2 Tsp. dried Basil
1/4 Tsp. dried Oregano
1/2 Tsp. Salt
½ Cup dried Zucchini
Patrica Pinder 12H
METHOD
1. Spray a large saucepan with nonstick cooking
spray; heat.
2. Sauté the carrot onion and garlic over low heat
until softened. About 5 mins.
3. Add Broth, Cabbage, beans, tomato paste, basil,
oregano and salt, bring to boil.
4. Reduce heat, simmer, covered, about 15 mins.
5. Stir in Zucchini and heat for 3-4 mins.
6. Serve hot.
Patrica Pinder 12H