garden-vegetable-soup-300×200-1
  • Prep Time:

  • Cook Time:

  • Serving Size:

  • Serves: 6 Servings

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

Eating Smart, Being Active
Colorado State University and University of California at Davis

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.