Very Veggie Vegetable Soup

Okay, get ready to be vegged out - really this soup is full of loads of vegetables and surprise - it tastes good too!  I modified a Weight Watchers recipe to my taste and veggie preferences.  It makes about 4 servings and because of the corn & peas, it's probably worth 1 point on the WW plan to play it safe since corn and peas are starchy vegetables.  (The WW plan recipe doesn't use celery but uses carrots that you saute, it doesn't use as much tomato paste, only 1 TBSP, & it skips the mixed veggies and uses spinach and zucchini instead, however theirs is 0 points.)  So take your pick!  Below is my recipe.

Very Veggie Vegetable Soup

1/4 onion, diced
1 piece of celery, diced
2 minced garlic cloves
1 cup diced green cabbage
1 container of low-salt or organic beef broth (32 oz.)
1/2 small can of tomato paste (3 oz. of a 6 oz. can)
1/2 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. salt
1/2 package of frozen mixed vegetables (my bag of organic veggies had corn, peas, beans, & carrots)

Spray a large saucepan with nonstick cooking spray, heat.  Saute the onion, garlic, & celery over low heat until softened, about 5 minutes.  Add broth and tomato paste, basil, oregano, and salt, (I just added a pinch of the basil, oregano, & salt) heat and mix until tomato paste is dissolved.  Add cabbage and frozen mixed vegetables and stir.  Bring to a boil.  Reduce heat and simmer covered about 20 minutes.  Serve hot.