Presbyterian Women's January Recipe

Garden Vegetable Soup
A Healthy Meal to Start off the New Year!

Makes 4 1-cup servings
Ingredients:

2/3 cup sliced carrots
2 garlic cloves minced
4 cans fat-free chicken broth (more if necessary)
4 cups water (more if necessary)
1 ½ cups diced green cabbage
½ cup green beans (Frozen French Style)
1 Tbsp tomato paste
½ tsp dried basil
¼ tsp dried oregano
¼ tsp salt
½ cup diced zucchini & squash (wash- don’t peel-slice)
4 cans diced tomatoes
1 large can V8 Juice (low sodium)

Spray a large saucepan with nonstick cooking spray and put it over the heat. Sauté the carrots, and garlic over low heat until soft, about 5 minutes.

Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to boil. Reduce heat, simmer, covered, about 15 min or until beans are tender. Stir in the zucchini and squash and heat for 3-4 minutes. You can add meat to individual servings, without meat this soup will last in the fridge for more than a week. You can add more veggies.