A Favorite Low-Cal Vegetable Soup - cooking recipe

Ingredients

1/2 c. diced onion
2 pkg. instant chicken broth and seasoning mix
2 garlic cloves, minced
1 1/2 c. thinly sliced zucchini
1/2 c. each: thinly sliced carrots and chopped seeded tomato
1 tsp. chopped fresh parsley
1/4 tsp. basil leaves
1/8 tsp. pepper

Preparation

In a 1 1/2-quart nonstick saucepan, combine onion, dry broth mix (do not add water at this stage) and garlic; cook stirring occasionally until onion is translucent.
Add remaining ingredients and stir to combine; cover and cook on low heat, stirring occasionally for about 10 minutes.
Add 2 cups of water and bring to a boil.
Reduce heat to medium.
Cover and cook until vegetables are soft, about 20 minutes.
Using a slotted spoon, remove about 1/2 cup vegetables from saucepan and set aside.