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Herbed Vegetable Soup Recipe

100% would make again

"You'll get garden-fresh flavor in every spoonful of this satisfying soup," confirms Carol Jean Lopez pf Westwood, Massachusetts. "Basil and rosemary accent the veggies nicely."

This recipe is:

Healthy

Quick

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8 Servings
Prep/Total Time: 30 min.

Ingredients

3 cups finely shredded cabbage
1 package (16 ounces) frozen cut green beans
2 celery ribs, thinly sliced
2 medium carrots, thinly sliced
2 small zucchini, chopped
1 small onion, chopped
3 cups tomato juice
2 teaspoons chicken bouillon granules
1 teaspoon salt-free seasoning blend
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary, crushed

Directions

In a large saucepan, combine the cabbage, beans, celery, carrots, zucchini, onion and tomato juice; bring to a boil. Reduce heat; cover and cook for 15 minutes or until vegetables are tender. Add the bouillon, seasoning blend, basil and rosemary; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Yield: 8 servings.

Nutritional Analysis: One serving (1 cup) equals 66 calories, 0.55 g fat (0.55 g saturated fat), 0.55 mg cholesterol, 493 mg sodium, 13 g carbohydrate, 5 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.

Herbed Vegetable Soup published in Light & Tasty June/July 2001, p42

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