Garden Vegetable Soup
Contributed by Diane S.
Makes 4 servings (about 1 cup each)
2/3 cup sliced carrot
1/2 cup diced onion
2 garlic cloves, minced
3 cups broth (beef, chicken or vegetable)
1 1./2 cups diced green cabbage
1/2 cup green beans
1 TB tomato paste
1/2 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. salt
1/2 cup diced zucchini
In large saucepan, sprayed with nonstick cooking spray, sauté carrot, onion
and garlic over low heat until softened, about 5 minutes.
Add remaining ingredients EXCEPT ZUCCHINI. 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.
Soup can be stored in an airtight container, in the fridge, up to 5 days.
Recipe can be doubled or tripled.
Use precut frozen carrots, onion, green beans, and zucchini to cut down on
On old WW system, 1 cup counted as 1 FR/V serving.
September 98 Recipes