Garden Vegetable Soup
Makes 4 servings (about 1 cup each)
Weight Watchers

Ingredients

2/3 cup sliced carrot
1/2 cup diced onion
2 garlic cloves, minced
3 cups fat-free broth (beef,
chicken, or vegetable)
1 1/2 cups diced green cabbage
1/2 cup green beans
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/2 cup diced zucchini

Preparation

  1. In large saucepan, sprayed with nonstick cooking spray, saute the carrot, onion, and garlic over low heat until softened, about 5 minutes.
  2. 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.
  3. Stir in zucchini and heat 3-4 minutes. Serve hot. Per serving: 42 calories, 0 g total fat, 0 g saturated fat, 0 mg cholesterol, 63 mg sodium, 8 g total carbohy- drate, 2.4 g dietary fiber, 3 g protein, 41 mg calcium