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    Five-a-Day Vegetable Soup


    Source of Recipe


    WW Magazine May June 2004


    Recipe Introduction


    Yields 10 servings at 0 points each
    *untried*


    List of Ingredients


    • 2-15 oz cans chicken or vegetable broth
    • 1-14 1/2 oz can diced tomatoes with Italian seasoning
    • 1 1/2 cups cabbage, shredded
    • 1 lb zucchini, chopped
    • 1 large carrot, shredded
    • 1 c green beans, cut into 1" pieces
    • 1 onion, finely chopped
    • 3 garlic cloves, crushed
    • 2 T fresh basil, chopped (optional)
    • 1/2 tsp salt
    • 1/2 tsp freshly ground pepper


    Instructions


    1. Stir together the broth, tomatoes, cabbage, zucchini, carrot, green beans, onion and garlic in slow cooker. Cover and cook on Low until the vegetables are tender, about 5 1/2 hours. Stir in the basil if desired and the salt and pepper.
 

 

 

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