Garden Vegetable Soup

I think a lot of people call this 0 point soup. I never tried it until this week and it is really good!
I will be making it again! I added mushrooms to my soup. You can pretty much addd any veggies you like!

Garden Vegetable Soup
2/3 cup sliced carrot
1/2 cup diced onion
2 garlic cloves, minced
3 cups fat free broth (beef, chicken, or vegetable)
1 1/2 cup diced green cabbage
1/2 cup green beans
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/2 cup diced zucchini
In large saucepan sprayed with nonstick cooking spray, saute the carrot, onion, and garlic over low heat until softened, about 5 min. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil. Lower heat and simmer, covered, about 15 min. or until beans are tender. Stir in zucchini and heat 3-4 min. Serve hot.
Makes 4- 1 cup servings
Per serving: 42 calories, 0g fat, 2g fiber