Here’s another great soup recipe for cooler weather. I love the smell of soup cooking!  It fills the whole house and makes everything seem good and right.

1 cup onions (chopped)

1 clove garlic (minced)

20 oz. low-fat chicken broth

1¼ cups water

1 6 oz. can tomato paste

1 tsp. Italian, dill, or favorite seasoning

¼ tsp. pepper

1 15 oz. pkg. frozen mixed vegetables

½ cup your favorite whole grain pasta (uncooked: elbow, spiral, etc.)

1/8 cup parmesan cheese (fresh, shredded)

Directions:

Cook onions & garlic in a medium pot until tender. Add broth, water, tomato paste, seasoning & black pepper to the onions & garlic. Stir and bring to a boil. Reduce heat to low and cook for 10 minutes. Add mixed vegetables & pasta. Bring to a boil. Reduce heat and continue to cook 10 minutes, or until pasta is done. Sprinkle 1½ teaspoons of shredded parmesan on top of each serving of soup.

Serves 4 (2 cups each)

Nutrients per serving: 165 calories, 2g fat, 0g sat fat, 5mg cholesterol, 568mg sodium, 31g carbs, 4.2g protein, 35.2mg calcium, 81.8mg potassium