Skinny Vegetable Soup

Lowfat but full of flavor!

Ingredients:

• 4 cloves garlic, chopped
• 1 medium onion, chopped (3/4 cup)
• 3 carrots, chopped (1 cup)
• 1/4 cup water or 1 Tbsp olive oil, opt.
• 6 cups water
• 1 - 28 oz can whole peeled tomatoes
• 1 pkg. vegetable soup mix
• 1-2 tsp thyme leaves
• 3/4 tsp oregano
• 1/2 head cauliflower flowerets (2 1/2 cups)
• 1/3 cup soup pasta
• 1/2 head broccoli, stems and flowerets included (2 1/2 cups)
• 1 medium zucchini, chopped
• Freshly ground pepper to taste

Directions:

Sauté onion, garlic and carrots in 1/4 cup water or olive oil. Add 6 cups water, tomatoes and soup mix and bring to a boil. Add herbs, cauliflower and pasta. Cover pan, reduce heat to low, and cook until vegetables are almost tender. Add broccoli and zucchini, and simmer to desired tenderness. Add pepper to taste.

Note: If preparing soup a day ahead, add broccoli and zucchini the second day to retain color of the vegetables.

This recipe idea is by Shari Bowman, a personal trainer from Dayton.