LOW FAT CHICKEN-VEGGY SOUP

6 servings

Ingredients

2 quarts fat-free chicken broth
1 small cabbage, chopped
1 medium onion, minced
1 cup chopped celery, thinly sliced
1 cup carrots, thinly sliced
1 (12 ounces) package frozen green beans
1 (12 ounces) can chopped tomatoes
16 ounces canned red beans
1 tablespoons garlic paste
salt and pepper
to taste

Directions:

1. Combine all ingredients in slow cooker, except garlic pasts, salt and pepper.
2. Cover. Cook on HIGH for 5 hours.
3. Add garlic paste.
4. Cook for an additional 20 minutes.
5. Sprinkle salt and pepper to taste before serving

Anjali Dawson