Weight Watchers Garden Vegetable Soup

Ingredients:

2/3 cup sliced carrot

1/2 cup diced onion

2 garlic cloves

3 cups broth (beef, chicken, or vegetable)

1 1/2 cup diced green cabbage

1/2 cup green beans1 tablespoon tomato paste

1/2 teaspoon dried basil

1/4 teaspoon dried oregano

1/4 teaspoon salt

1/2 cup diced zucchini

Directions:
In a large saucepan, sprayed with nonstick cooking spray, saute carrot, onion, and garlic over low heat until softened, about 5 minutes. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil. Lower heat and simmer, covered about 15 minutes or until green beans are tender. Stir in zucchini and heat 3-4 minutes. Serve hot.

So the picture online dosen't look half as good as my bowl did tonight. Julie told me about this soup a day or two ago - last weekend was a little rough. Kristopher Prince dragged us to Fudruckers and Cheesecake Factory both after having Papadeaux's with all the family last Tuesday. Needless to say this yummy recipe was overdue. I love cutting up fresh vegetables and this tastes awesome. You have to try it

Tips: I don't know what those white looking beans are other than sick looking... If you like green beans you can load them up, but if you make sure and really dice the cabbage you can get all the filler you need. Also make sure you "dices" of zucchini aren't the size of a quarter cubbed, it looks like that one would take an hour to cook... Next time I'll take my own picture.