This recipe for WW Garden Vegetable Soup, by Cindy Arnold, is from Clark Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2/3 c. sliced carrot 1/2 c. diced onion 2 garlic cloves, minced 3 c. fat-free chicken broth 1 1/2 c. diced green cabbage 1/2 c. green beans 1 tbsp. tomato paste 1/2 tsp. dried basil 1/4 tsp. dried oregano 1/4 tsp. salt 1/2 c. diced zucchini
Spray large saucepan with PAM. Saute the carrot, onion and garlic over low heat until softened, about 5 minutes. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to boil. Lower heat and simmer, covered, for about 15 minutes. Stir in zucchini and heat 3-4 minutes.
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