GARDEN VEGETABLE SOUP
Ingredients
2/3 cup sliced carrot
½ cup diced onion
2 garlic cloves (minced)
3 cups broth (beef, chicken or vegetable)
1 ½ cups diced green cabbage
½ cup green beans
1 Tablespoon tomato paste
½ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon salt
½ cup diced zucchini

Directions
In large saucepan, sprayed with nonstick cooking spray, sauté 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.

Makes 4 servings – about 1 cup each