|
|
|
|
|
|
|
|
|
|
FAT FREE Vegetarian |
|
|
Garden Vegetable Soup (Veg) |
|
|
|
|
|
|
|
2/3 |
C sliced carrots |
}
or substitute the equivalent quantity |
|
|
1/2 |
C green beans |
} of these 3 ingrediants, with
frozen veg. mix |
|
1/2 |
C diced Zucchini |
} ie; carrot, zucchini, cauliflower,
flat beans etc. |
|
|
|
|
1/2 |
C diced onion |
|
|
1 1/2 |
C diced cabbage |
|
|
3 |
C fat free vegetable, chicken or
beef broth |
|
|
1 |
Tbsp. tomatoe paste |
|
|
1/2 |
tsp. dried basil |
|
|
1/4 |
tsp. dried oregano |
|
|
1/4 |
tsp. Salt |
|
|
2 |
garlic cloves minced |
|
|
|
|
|
|
In a large saucepan, sprayed with
non stick cooking spray, (Pam) |
|
|
|
Saute, carrot onion & garlic
over low heat 5 min. |
|
|
|
Add broth, cabbage, beans, tomatoe
paste, basil, oregano & salt |
|
|
|
Bring to a boil, lower heat &
simmer covered about 15 min. or until |
|
|
|
vegetables are tender. |
|
|
|
Stir in Zucchini & heat 3 - 4
min. |
|
|
|
Serve hot. |
|
|
|
|
|
|
Makes about enough for 4 servings.
(1 cup ea.) |
|
|
|
|
|
|
Per serving; |
|
|
|
42 calories |
|
|
|
0g Fat |
|
|
|
2g Fiber |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|