1 large onion
2 small carrots
3 stalks celery
1 (14 1/2 oz.) can fat-free chicken broth
2 tbsp. minced garlic
1/2 small cabbage
2 yellow squash
2 green zucchini
1 c. each broccoli and cauliflower
2 cans fat-free chicken broth (14 1/2 oz. each)
1 (8 oz.) can plain tomato sauce
1 tbsp. Italian seasoning
1 tbsp. dried rosemary
1 tbsp. Zatarain's Creole seasoning

Cut the onion, carrots and celery into bite-sized pieces. Put in a large soup pot along with 1 can chicken broth and minced garlic. Cover and simmer until vegetables are softened (about 10 minutes). Chop the cabbage, squash, zucchini, broccoli and cauliflower into bite-sized pieces and add to the soup pot. Stir in 2 cans chicken broth, tomato sauce, Italian seasoning, rosemary and Creole seasoning. Mix well and bring to a boil. Reduce heat, cover and simmer about 45 minutes. Season with black pepper before serving.

Makes 6 (2 cup) servings.