Light Vegetable Soup

Have this light vegetable with whole-grain bread sticks for a filling lunch.

Serves: 12

Ingredients

Vegetable stock: 6 cups

Cabbage: chopped: 4 cups

Carrot: sliced: 1 cup

Onion: chopped: 1 cup

Green beans: 1 cup

Tomatoes: diced: 28 oz

Tomato paste: 2 tbsp

Basil: 1 tsp

Oregano: 1 tsp

Zucchini: chopped: 1 cup

Salt: 1 tsp

Pepper: 1 tsp

Method

• Spray a large pot with cooking spray.
• Sauté garlic and onion for approximately 5 minutes or till onion is golden brown.
• Add remaining ingredients, bring to a boil, then reduce heat and simmer for an hour.
• To adjust consistency of soup to preference, add or remove vegetable broth.
• Garnish the soup with coriander before serving.

Additional Recipe Information:

• Nutritional information per serving: 413 mg sodium, 51 calories, 7.7 g total carbohydrates, 3.9 g protein, 0.9 g total fat and 0 mg cholesterol