Ingredients
non-stick cooking spray
2 carrots
sliced
1 small onion
chopped
1/4 teaspoon garlic powder (or 1/2 garlic clove
minced)
3 cups chicken broth
low-sodium (or low-sodium beef or vegetable)
1 cup chopped green cabbage
1 can green beans
undrained
low-sodium (14 ounces)
1 can diced tomatoes
undrained
low-sodium (14.5 ounces)
1/2 teaspoon Italian seasoning
1 zucchini
chopped
Steps
Wash hands with soap and water.
In a large saucepan sprayed with non-stick cooking spray, sauté the carrots, onion, and garlic over low heat about 5 minutes.
Add broth, cabbage, green beans, tomatoes, and Italian seasoning; bring to a boil.
Cover, lower heat. Simmer about 15 minutes or until carrots are tender.
Stir in zucchini and heat for 3 to 4 minutes. Serve hot.
Refrigerate leftovers.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 78 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 209 mg |
| Carbohydrates | 15 g |
| Dietary Fiber | 4 g |
| Total Sugars | 7 g |
| Added Sugars included | 0 g |
| Protein | 5 g |
| Vitamin D | 0 mcg |
| Calcium | 80 mg |
| Iron | 2 mg |
| Potassium | 528 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Garden Vegetable Soup. Recipe source: Eating Smart, Being Active Colorado State University and University of California at Davis. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.