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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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. Ingredients:
3 cups finely shredded cabbage |
1 package (16 ounces) 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. Yield: 8 servings.
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