HERBED VEGETABLE SOUP

Herbed Vegetable Soup image

"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."

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 11

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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

Steps:

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.

Nutrition Facts : Calories 66 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 493mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 5g fiber), Protein 3g protein. Diabetic Exchanges