Healthy Veggie Soup

Today's spring-like weather made me realize that bikini season is right around the corner. Whenever I feel the need to trim up or just eat a bit healthier, I make this soup. It is low-cal, low-carb, high-fiber and no-fat. It's an old Weight Watcher favorite and I've been making it for years. It makes a big batch so I like to break it into small tupperware containers that are easy to grab.

Ingredients:
2 carrots, peeled and diced
1 large onion, diced
4 teaspoons garlic
6 cups lower sodium chicken broth
1/2 cabbage, chopped
1/2 pound frozen green beans (I use fresh beans)
2 tablespoons tomato paste (I like sun dried tomato paste but any variety works)
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon kosher salt
1 zucchini, diced
1 yellow squash, diced

Spray a Dutch oven with cooking spray or use a little olive oil and heat on MEDIUM HIGH. Add the carrots, onion and garlic and cook for about 5 minutes. Add all the remaining ingredients EXCEPT the zucchini and bring to a boil. Cover, reduce the heat to MEDIUM and simmer for about 15 minutes or until the green beans are tender. Add the zucchini and squash and cook until tender. Serve and enjoy!