Ingredients

• 1 cup fresh green beans
• 3/4 cup celery
• 1/2 cup onion
• 1/2 cup carrots
• 1/2 cup mushrooms
• 1/2 cup frozen corn
• 1 medium Roma tomato
• 2 tablespoons olive oil
• 4 cups low-sodium vegetable broth
• 1 teaspoon dried oregano leaves
• 1 teaspoon garlic powder
• 1/4 teaspoon salt

Preparation

1. Remove tips and strings from the green beans and cut into 2-inch pieces. Dice the celery, onion, carrots, mushrooms and tomato.
2. In a large pot heat the olive oil and sauté the celery and onion until tender.
3. Add the remaining ingredients and bring to a boil. Reduce heat to a simmer and cook for 45 to 60 minutes.

Helpful hints

• If desired add 1/4 to 1/2 cup of couscous or other small pasta to soup during the last 20 minutes of cooking.
• 1/4 teaspoon salt is included in the nutrient analysis, but is optional.
• Adjust the oregano and garlic powder to taste.