Garden Vegetable Soup
Source of Recipe
unknown
List of Ingredients
2/3 cup sliced carrots
1/2 cup diced onion
2 cloves garlic -- minced
3 cups chicken broth - lite & fat-free
1 1/2 cups cabbage -- diced
1/2 cup green beans
1 can diced tomatoes
1/2 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon salt
1/2 cup zucchini -- dicedRecipe
In a large saucepan, sprayed with non-stick cooking spray, saute 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.
Serves: 6
Per Serving: 42 Calories; trace Fat (7.0% calories from fat); 3g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 326mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fat.
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