Slurp up Joy’s healthy veggie soup

In large, nonstick stock pot coated with cooking spray, sauté the garlic, onion, celery and mushrooms over medium heat for 10 minutes, or until tender.

Add stock, carrots, zucchini, green beans, cauliflower florets, cabbage, canned tomatoes and bay leaves. If you have chosen one of the dry seasoning blends (Creole or Italian), add it now. Bring to a boil, cover, and simmer over low heat for 20 minutes.

Add vinegar and cook an additional 2 minutes. If you have chosen the fresh garden herbs seasoning blend, add it now. Remove bay leaves before serving or freezing.

Storage/freezing directions: Allow soup to cool to room temperature. This recipe can be stored in the fridge for up to 3 days (any longer and the veggies will become too soggy). Two-cup portions may be frozen and stored for up to a month.