2/3 cup sliced carrot

½ cup diced onion

½ cup diced celery

2 garlic cloves, minced

1 can Fat Free Beef Broth

1 can Petite Diced Tomatoes

1 tbls. Tomato Paste

½ cup green beans

1 ½ cups diced green cabbage

1 teaspoon Kitchen Bouquet

1 teaspoon dried basil

½ teaspoon dried oregano

2 cups water

½ cup diced Zucchini

Salt & Pepper

In large saucepan sprayed with nonstick cooking spray, 
sauté carrot, onion, celery and garlic over low heat until softened,
about 5 minutes.

Add green beans, Diced Tomatoes, tomato paste, cabbage,
Kitchen Bouquet, basil, oregano.  Stir all veggies together. 
Add Beef Broth and Diced Tomatoes.  Add 2 cups water.  Add salt & pepper.

Bring to a boil, lower heat and simmer, covered, about 20 minutes.

Stir in diced zucchini and heat 5 minutes.

Serve hot.

I usually keep this in the fridge and use during the week. Keeps well.

For extra flavor, add home baked Tortilla Strips:

Cut 4 corn tortillas into thin strips.  
Spread out on cookie sheet which has been sprayed lightly with Pam.  
Spray tortillas strips lightly with Pam.  Add light sprinkling of salt, if desired.  
Bake in 300 degree oven for about 20 minutes, or until golden and crisp.  
Don’t over cook.  Sprinkle ¼ of the strips on top of your serving of soup. (1 point)