Basic Vegetable Soup

2 carrots, sliced

1/2 onion, diced

1 clove garlic, minced

1 1/2 cups cabbage, chopped

1 14.5-oz. can tomatoes

1 can water

1 tsp beef bouillon

1 cup frozen cut green beans

1/2 dried basil

1/4 tsp dried oregano

1 small zucchini, sliced

Spray a large saucepan with cooking spray and saute carrots, onion and garlic over low-to-medium heat until beginning to soften, about 5 minutes. Add the cabbage and continue to saute a couple of more minutes until cabbage begins to soften slightly. Add tomatoes, water, bouillon, green beans, basil and oregano. Bring to a boil then reduce heat to a simmer, cover, and let cook for about 15 minutes, or until green beans and cabbage are cooked. Add the zucchini and cook for another 3 to 4 minutes, until soft. Serve warm.