Garden Vegetable Soup

Ingredients

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

Directions

1. In large Dutch oven or soup pot sprayed with non-stick cooking spray, cook onions, carrots and garlic over low heat until soft (about 5 minutes).
2. Add broth, cabbage, beans, tomato paste, basil, oregano and salt and bring to a boil.
3. Lower heat and simmer for 15 minutes or until beans are tender.
4. Stir in zucchini and cook for 3-4 minutes.
5. Serve hot.