This quick and easy fresh vegetable soup has no cholesterol (and very few calories).

1 can (14.5 oz.) reduced-salt chicken broth
1 1/2 C. sliced vegetables, any combination of the following: cabbage, broccoli, carrots, onions, zucchini, celery, tomatoes, cauliflower, mushrooms

1. Skim fat off broth.
2. Add vegetables.
3. Cover pot and cook on high for about 5 to 10 minutes, stirring twice.

YIELD: 2 servings

NUTRITION ANALYSIS PER SERVING: Calories, 33; Cholesterol, 0 milligrams; Fiber, 2 grams; Sodium, 383 milligrams; Percent calories from fat, 14 percent

Recipe provided by Brenda J. Ponichtera, Quick and Healthy Recipes and Ideas.