Garden Vegetable Soup

Portion: 9 cups

Ingredients: 

• 6 cups broth (low sodium chicken, beef or vegetable)
• Cooking spray or tsp olive oil
• 2 carrots, peeled and diced
• 1 large onion, diced
• 4 teaspoons garlic, minced 
• 1/2 cabbage, chopped 
• 1/2 pound frozen green beans
• 2 tablespoons tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1 large zucchini, diced

Directions:

1. Bring the broth to a boil in the microwave. (This is a time-saving tip that can be skipped if there’s no hurry.)
2. Spray a Dutch oven with cooking spray or add olive oil and heat on MEDIUM HIGH. 
3. Add the carrots, onion and garlic and cook for about 5 minutes. Add all the remaining ingredients EXCEPT the zucchini and bring to a boil. 
4. Cover, reduce the heat to MEDIUM and simmer for about 15 minutes or until the beans are tender. 
5. Add the zucchini and cook until the zucchini are tender. Serve and enjoy!