Choose one of the following seasoning blends.

Creole: 2 teaspoons basil, 1 teaspoon oregano, 1 tablespoon paprika, 1 teaspoon black pepper, 1/4 teaspoon cayenne pepper, 1/2 teaspoon thyme

Italian: 2 teaspoons dried parsley, 2 teaspoons basil, 1 teaspoon oregano, 1/2 teaspoon thyme, 1/2 teaspoon sage, 1/2 teaspoon black pepper

Garden Herbs: 2 tablespoons chopped thyme, 1/4 cup freshly chopped parsley, 1/4 cup freshly chopped basil

In a large stock pot coated with non-stick cooking spray, saut? the garlic, onion, celery, and mushrooms over medium heat for 10 minutes, or until tender.

Add the stock, remaining vegetables, 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 the 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.

Number of Servings: 6

Serving Size: 2 cups

Nutrition: Calories: 90, Total Fat: 0 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 160 mg, Total Carbohydrate: 17 g, Dietary Fiber: 6 g, Protein: 7 g, Sugars: 8 g