Healthy Vegetable Soup

2/3 C cut carrots
1/2 C chopped onion
2 garlic cloves, minced
3 C Fat-Free, low sodium Vegetable broth
1 1/2 C chopped green cabbage
1/2 C green beans (fresh or frozen)
1 Tbsp tomato paste, low sodium (can substitute Ketchup for tomato paste)
1/2 tsp basil
1/4 tsp oregano
1/4 tsp salt (regular or Sea Salt)
1/2 C diced fresh zucchini

1. Saute carrots, onion, and garlic in large saucepan, sprayed with nonstick cooking spray, over low heat until softened. (about 5 minutes)

2. Add vegetable broth, cabbage, beans, tomato paste, basil, oregano and salt; bring to boil over low heat. Simmer covered for 15 minutes.

3. Add zucchini and heat about 5 minutes.

***Makes four 1 cup servings***

This soup can be used as an appetizer or main dish served with whole wheat bread for a light lunch. It also makes a great afternoon snack.

Number of Servings: 4

Recipe submitted by SparkPeople user GRACEFULAGER.