I found this soup recipe in the October 2003 issue of Prevention Magazine and absolutely love it! It has a tangy taste and is very healthy (except for the sodium content - I just left out the salt, and it was delicious all the same). It also called for 1 T. of tomato paste, but I
omitted that as well. The second time I made it, I added some
other vegetables, like broccoli and a little celery - just as good
as the original.

Hot 'n' Sour
Vegetable Soup

Prep Time: 25 min.
Cooking Time: 20
min.

2/3 c. sliced carrots
1/2 c. frozen corn, thawed
1/2 c. chopped onion
1/2 c. cut fresh green beans
2 cloves garlic, minced
1/2 tsp dried basil
3 c. vegetable broth
1/4 tsp dried oregano
1 1/2 c. sliced green cabbage
1/4 tsp salt
2 cans (14.5 oz each) diced
2 T. balsamic vinegar
tomatoes (preferably with Hot red pepper sauce or red onions and garlic, or pepper flakes, to taste (optional) basil and oregano)

1. Coat large saucepan with cooking spray, and add carrots, onion,
and garlic. Cook over low heat until softened, about 5 minutes.

2. Add broth, cabbage, tomatoes (with juice), beans,corn, basil, and
oregano. Bring to a boil. Lower heat and simmer, covered,about 15 minutes.

3. Add vinegar. Stir. Add hot sauce or pepper flakes to taste, if using.

Makes: 8 servings

Per cup: 78
calories, 3 g pro, 17
g carb, 0 g fat, o mg
chol, 2 g fiber, 880
mg sodium

* (I left out the salt,
so the sodium level
was lower.)