Zero Fat Soup

This is a delicious way to lose weight! There are three variations so you never have to get tired of the same old thing! Adopted from "Moosewood Restaraunt New Classics" cookbook. Enjoy!

• Ready In: 40 mins
• Serves: 4

Ingredients

• 4  cups  nonfat vegetable broth or 4  cups vegetarian chicken broth
• 2  cups  diced onions
• 1  cup  diced celery
• 1  cup  peeled and diced carrot
• 1  cup green beans (or asparagus, brussel sprouts,eggplant, cauliflower)
• 1 1⁄2 cups  finely chopped green cabbage (or try spinach, swiss chard, or other greens)
• 1  cup  diced red bell pepper (may sub green peppers, okra, summer squash)
• 4  garlic cloves, minced
• 3  cups diced tomatoes with juice (28 oz. can)
• 2  tablespoons soy sauce
• 1  tablespoon cider vinegar
• 1  teaspoon dried basil
• 1  teaspoon dried oregano
• 1  teaspoon dried dill
• 1⁄2 teaspoon dried thyme
• 1⁄2 teaspoon ground black pepper
•  salt

Directions

1. Heat the broth in a soup pot.
2. Add the first seven vegetables one at a time.
3. Stir in the tomatoes, soy sauce, vinegar, basil, oregano, dill, thyme, and pepper.
4. Simmer for 15 or 20 minutes, until the vegetables are tender.
5. add salt to taste.
6. Enjoy!
7. Variation 1:
8. For Mexican Zero Soup,add zucchini and minced chiles and replace the herbs with cumin, coriander, and cilantro.
9. Use lime juice instead of vinegar.
10. Variation 2:
11. For Hungarian Zero Soup, add mushrooms and replace the basil, oregano, and thyme with paprika, marjoram, and more dill.
12. Top with nofat sour cream.
13. Variation 3:
14. For Asian Zero Soup, replace the cabbage with bok choy and add straw mushrooms.
15. Replace the herbs with grated fresh ginger root and minced scallions.
16. Top with mung bean sprouts.
17. To freeze: Prepare soup as directed. Allow to cool and place in freezer containers or bags. Freeze.
18. To serve: Thaw in fridge and reheat on stovetop until hot.