2/3 cup sliced carrots
1/2 cup diced onions
2 garlic cloves, minced
3 cups fat-free broth (beef, chicken, or vegetable)
1 1/2 cups diced green cabbage
1/2 cup green beans
1 tbsp. tomato paste
1/2 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. salt
1/2 cup diced zucchini

In a large saucepan sprayed with nonstick cooking spray, sauté carrots, onions and garlic over low heat for about 5 minutes. Add broth, cabbage, green beans, tomato paste, basil, oregano and salt, and bring to a boil. Lower the heat, cover, and simmer for around 15 minutes or until beans are tender. Lastly, stir in the zucchini and continue to heat soup for 3 - 4 minutes. Makes 4 servings.

Enjoy!!

Butter 4 T

Lobster 8 oz.
Skim Milk 6 oz.

Fat Free ½ & ½ 4oz.

Sherry 2T.

Flour 2 T.
Paprika 1 T.

Chicken Boullon Cube 1 each

Melt butter in large saucepan Stir in flour to make a paste and cook, mixing constantly for 4 minutes. Add Skim Milk to butter mixture and whisk to smooth. Cook over medium low heat to thicken for 10 minutes Add Lobster to 1 cup water or lobster stock in small saucepan. Bring to Simmer. Remove lobster meat and add bouillon cube. Simmer for 10 minutes Add lobster liquid to thickened milk mixture and add fat free half and half. Simmer over medium low heat for 30 minutes, stirring occasionally. Remove from heat, add lobster meat, cover and let sit for one hour. To serve, gently heat soup until hot. Serve immediately.