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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
4 cup(s) fat-free vegetable broth |
2 cup(s) chopped green cabbage |
1 1/4 cup(s) chopped celery |
1 cup(s) chopped mushrooms |
1 cup(s) bean sprouts |
2/3 cup(s) frozen green beans |
1 whole(s) medium zucchini diced |
2 whole(s) plum tomatoes diced |
3/4 cup(s) sliced carrots |
1/2 cup(s) diced onions |
5 whole(s) asparagus spears chopped |
1 1/2 tablespoon(s) tomato paste |
1 teaspoon(s) minced garlic |
1/2 teaspoon(s) basil |
1/4 teaspoon(s) oregano |
1/4 teaspoon(s) parsley |
1 whole(s) salt and pepper, to taste |
Directions:
1. Spray a large pot with nonstick spray. Cook tomatoes, carrots, onions, asparagus, and garlic over low heat for about 5 minutes.
2. Raise heat to high, add all other ingredients, and stir. Once soup reaches a full boil, lower the heat until soup is just simmering.
3. Cover and cook for 20 minutes, or until the beans and celery are tender.
4. PER SERVING: 60 calories,
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