Chicken Veggie Soup

4 Cups Sliced Carrots
12 Cloves Garlic, minced
18 Cups Chicken Broth
9 Cups Shredded Cabbage
3 Cups Green Beans
8 ounces Tomato Paste
1 tablespoon Dried Basil
1 1/2 teaspoons Dried Oregano
1 teaspoon Salt, optional
3 Cups Zucchini (about 2 large)
2 (12.5 oz.) Cans 99% Fat Free Canned Chicken Breast, in water, drained
1 teaspoon Black Pepper

Place the carrots, garlic, broth and cabbage into a large pot. Cook over medium heat until the carrots start to get tender. Add the green beans, tomato paste, basil, oregano, zucchini and chicken. Cover, reduce heat to simmer. Continue cooking until the carrots and cabbage are tender. Season with pepper and salt (optional).

Serves: 26 (1 Cup Each)
Per Serving: 86 Calories; 1g Fat (14.4% calories from fat); 11g Protein; 8g Carbohydrate; 2g Dietary Fiber; 15mg Cholesterol; 789mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat. WWP: 1 (www.AimeesAdventures.com)