Garden Vegetable Soup

Garden Vegetable Soup

1 cup sliced carrots
1 small onion diced
1 cup diced potatoes
1 cloves garlic, minced
1 quart fat-free broth (beef, chicken, or veggie)  I use veggie and I use more because I load up on     vegetables in this soup.
2 cups shredded cabbage (I buy the cole slaw mix)
1 cup green beans
1 16 oz can of petite diced tomatoes
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1 cup sliced, diced, or shredded zucchini

Spray soup kettle with nonstick cooking spray, saute carrots, onions, and garlic over low heat until softened, about 5 minutes.

Add broth and everything except zucchini and boil for 15 minutes or until beans are tender.

Stir in zucchini for the last 3 minutes.

Variations:  Add kidney beans for protein, pearl barley for fiber, or anything else you have on hand.  Barley would take more time to cook so you would have to partially precook the barley before adding it to the broth.