Cream of Vegetable Soup

Shared by: Dancer^

1/2 Point Per Serving

2/3 cup sliced carrot

1/2 cup diced onion

2 cloves garlic -- minced

3 cups fat-free chicken broth -- or vegetable broth

2 cups cabbage -- green, shredded

1/2 cup green beans -- frozen

1 tablespoon tomato paste

1/2 teaspoon dried basil

1/4 teaspoon dried oregano

1 teaspoon Old Bay seasoning

1/4 teaspoon salt -- optional

1/2 cup zucchini -- diced

1/2 cup evaporated skim milk

Spray a Dutch oven with cooking spray (like PAM), saut'e carrots, onion and garlic over low heat until softened, about 5 minutes. (If you find it is scorching add some of the broth.) Add broth, cabbage, beans, tomato paste, basil, oregano, Old Bay and salt if using; bring to a boil, lower the heat and simmer, covered about 15 minutes or until the beans are tender. Stir in zucchini and cook another 3 or 4 minutes. After the vegetables are cooked puree, return to pan add the skim milk and heat to just below boiling. DO NOT ALLOW TO COME TO BOIL. Serve immediately

Makes 4, 1 cup servings.

Per serving WW Points: 0.5 Calories...75....Fat...0.3 g...Carbs...13.4 g, Sodium...605mg...Fiber...2.6 g.