Veggie Soup

Directions

1. 1
   {"0":"1. Coat 12-quart stockpot (or 2 large saucepans) with nonstick cooking spray. Over medium-high heat, add carrots, onions, celery, and garlic; cook 8 minutes or until vegetables soften, stirring occasionally.","2":"2. Add tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cabbage, green beans, broth, water, 1 teaspoon salt, and 1\/4 teaspoon ground black pepper; heat to boiling over high heat, stirring occasionally.","4":"3. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until all vegetables are tender.","6":"Each cup: About 45 calories, 2 g protein, 9 g carbohydrate, 1 g total fat (0 g saturated), 4 g fiber, 0 mg cholesterol, 410 mg sodium.","8":"Try one of these seven simple variations:","9":"* Minestrone Soup","10":"* Mexican Chicken Soup","11":"* Greek Fish Stew","12":"* Southwest Chili","13":"* Thai Shrimp Soup","14":"* Goulash","15":"* Red Beans and Rice Stew"}