Low Calorie Harvest Vegetable Soup - cooking recipe

Ingredients

1 Tbsp. olive oil
1/2 c. chopped onion
1 large clove garlic, minced
4 c. V-8 juice
1 (16 oz.) can chickpeas, drained
1 c. sliced carrots
1 c. green beans, cut in 1-inch pieces
1 c. sliced mushrooms
1 small bay leaf

Preparation

In a 4-quart saucepan, over medium heat, in hot oil, cook onion and garlic until tender.
Stir in remaining ingredients and heat to boiling.
Reduce heat to low and simmer for 30 minutes or until vegetables are tender.
Remove bay leaf before serving. Makes 6 cups or 6 servings.