Vegetable Soup

Ingredients:

3 C low-sodium Chicken broth, I prefer Swanson's

1 medium onion, chopped

2 stalks celery, sliced

2 carrots, thinly sliced

1 16-oz. can sliced green beans, drained

1 small zucchini, sliced

1 16-oz can diced tomatoes

1 T. Italian seasoning

1 T. garlic powder, I prefer 1 t.

Salt and pepper, to taste

Cooking Instructions: In a large pot or Dutch oven, cook the onion, celery, and carrots in the chicken broth. Add green beans and zucchini; cook, covered, for 10-15 min, Add the tomatoes and seasoning; cook an additional 10 min.

Options & tips: Soup tastes better the next day. Serve soup with whole wheat crackers.

We really like this soup on cold days. My daughter will even eat this soup. It's great to cook in the crock pot for an easy meal as well, that way you can eat it anytime. Just cook on low setting and when everything is cooked though change setting to warm, if you have the option.