Garden Vegetable Soup - cooking recipe

Ingredients

2/3 c. sliced carrots
1/2 c. diced onions
2 garlic cloves, minced
3 c. fat-free broth (beef, chicken or vegetable)
1 1/2 c. diced green cabbage
1/2 c. green beans
1 Tbsp. tomato paste
1/2 tsp. dried oregano
1/4 tsp. salt
1/2 c. diced zucchini

Preparation

In large saucepan sprayed with nonstick cooking spray, saut the carrots, onions and garlic over low heat until softened, about 5 minutes. Add broth, cabbage, beans, tomato paste, oregano and salt. Bring to a boil. Lower heat and simmer, covered, about 15 minutes or until beans are tender. Stir in zucchini and heat 3 to 4 minutes. Serve hot.