Magic Soup

They call it magic soup for those of us trying to watch our calorie intake. At About 45 calories for each cup, 1 g total fat (0 g saturated), 4 g fiber, 0 mg cholesterol and 410 mg sodium, it's a great weight-control food. It's also loaded with yummy, healthy veggies.

2 carrots, shredded
3 med onions, chopped (4c)
4lg stalks celery, sliced
2 lg cloves garlic crushed with press
1 c. sliced mushrooms
2 cans (28oz each) whole tomatoes in juice
½ sm. Head of green cabbage thinly sliced (6 c)
1 sm. Eggplant, cut in ½” pieces
¾ lb. green beans, trimmed and each cut in thirds
1 can (6 cups) chicken broth
6 c. water
Salt/pepper/oregano/thyme
3 med. Zucchini (1 ¼ lbs.) sliced into half moons
2 bags (6 oz each) baby spinach leaves.

Coat 12-quart stockpot (or 2 large saucepans) with nonstick cooking spray. Over medium-high heat, add carrots, onions, celery, and garlic; cook 4 minutes. Add mushrooms for 3-4 minutes more, or until vegetables soften, stirring occasionally.

Add tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cabbage, eggplant, green beans, broth, water, 1 teaspoon salt, and 1/4 teaspoon ground black pepper; heat to boiling over high heat, stirring occasionally.

Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until all vegetables are tender