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Herbed Vegetable Soup

SUBMITTED BY: Carol Jean Lopez

"'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.'"
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PREP TIME  5 Min
COOK TIME  25 Min
READY IN  30 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 3 cups finely shredded cabbage
  • 1 (16 ounce) package 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

  1. 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.

FOOTNOTE

  • 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.
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