Garden Vegetable Soup
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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
Instructions
- 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
| Calories | 78 |
|---|---|
| Protein | 5 g |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 209 mg |
| Carbohydrates | 15 g |
| Dietary Fiber | 4 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Eating Smart, Being Active Colorado State University and University of California at Davis