Five Day Vegetable Soup
Makes 10 Servings

2 (15 ounce) cans reduced sodium chicken or vegetable broth
1 (14 1/2 ounce) can diced tomatoes with Italian seasoning
1 1/2 cups (1/2 small) cabbage, shredded
1 lb zucchini, chopped
1 large carrot, shredded
1 cup cut up green beans (1 inch pieces)
1 onion, finely chopped
3 garlic cloves, crushed
2 T chopped fresh basil (optional)
1/2 tsp salt
1/2 tsp freshly ground pepper


Stir together the broth, tomatoes, cabbage, zucchini, carrot, green beans, onion, & garlic in a 4 quart slow cooker. Cover and cook on low until vegetables are tender, about 5 1/2 hours. Stir in the basil if desired and the salt and pepper.

Per serving:
1 Cup - 49 cal, 1g fat, 3 g fib