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Here is the vegetable soup that I make . It can be made with either chicken, beef or vegetable broth. I use the fat free, low sodium chicken.

Garden Vegetable Soup

In a large saucepan, sprayed with cooking spray, saute over low heat until softened

2/3 cup sliced carrot
1/2 cup diced onion
1/2 cup diced celery
2 cloves garlic, minced

Add 3 cups fat-free broth
1 1/2 cups shredded cabbage
1/2 cup green or yellow beans, fresh
1 TBS tomato paste
1/2 tsp dried basil
1/4 tsp dried oregano
1/2 tap dried parsley
1/4 tsp salt (omit if desired)
Bring to a boil . Lower heat and simmer covered on low heat for 15 minutes or until beans are tender.

Stir in 1/2 cup zucchini and heat for 3-4 minutes
Serve piping hot!!!!

Per 1 cup serving: 42 calories, 0g total fat, 0g saturated fat, 0mg cholesterol, 63mg sodium, 8g total carbohydrate, 2.4g dietary fiber, 3g protein, 41mg calcium

I have this with a sandwich at lunch. For my dinner meal one night I added 1/2 cup cooked macaroni and 3ounces of cooked, scrambled hamburgh. It was very good and very filling.

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