Garden Vegetable Soup {Recipe}

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With the cooler weather setting in {and with me trying to be a little more conscious of eating better}, I put together a bit pot of vegetable soup that has made the house smell very yummy!

It is chocked full of veggies and fairly simple to put together ~ and a perfect lunch to have on hand. I based it off a recipe from Weight Watchers, but added way more veggies and such to the mix, because I like to make a more hearty soup and love the veggies and tomato base.

You can download a 4x6 recipe card by clicking here.

Ingredients:

~ 10 cups of water

~ 10 tsp. beef bouillon

~ 6 oz. can tomato paste

~ 4 cups diced cabbage

~ 3 cups sliced carrots

~ 8 oz. frozen green beans

~ 4 cups cubed zucchini

~ 1 cup diced onions

~ 4 tsp. minced garlic

~ 1/2 tsp. salt

~ 1 tsp. basil

~ 1 tsp oregano

Directions:

1. Sauté the onion, garlic and sliced carrots together in a non-stick pan until the carrots are crisp-tender.

2. Meanwhile, bring the water, beef boullion and tomato paste to a boil. Add carrots and all remaining ingredients, except the zucchini, to the pot. Stir well to mix.

3. Let simmer for about 20 minutes. Add zucchini and continue to simmer for an additional 10 minutes.