Garden Vegetable Soup
Italian seasoning and garlic powder bring a punch of flavor to this delicious and easy vegetable soup. Serve it with a whole wheat roll for a satisfying lunch or quick dinner.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/6 of recipe
73
Calories
5g
Protein
13g
Carbs
1g
Fat
4g
Fiber
6g
Sugar
63mg
Sodium
Saturated Fat 0 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
non-stick cooking spray
carrots, sliced
2
onion, chopped
1 small
garlic powder
1/4 teaspoon · or 1/2 garlic clove, minced
chicken broth, low-sodium
3 cups · or low-sodium beef or vegetable
chopped green cabbage
1 cup
green beans, undrained, low-sodium
1 can · 14 ounces
diced tomatoes, undrained, low-sodium
1 can · 14.5 ounces
Italian seasoning
1/2 teaspoon
zucchini, chopped
1
Instructions
- 1
Wash hands with soap and water.
- 2
In a large saucepan sprayed with non-stick cooking spray, sauté the carrots, onion, and garlic over low heat about 5 minutes.
- 3
Add broth, cabbage, green beans, tomatoes, and Italian seasoning; bring to a boil.
- 4
Cover, lower heat. Simmer about 15 minutes or until carrots are tender.
- 5
Stir in zucchini and heat for 3 to 4 minutes. Serve hot.
- 6
Refrigerate leftovers.
Source: USDA MyPlate Kitchen · Eating Smart, Being Active Colorado State University and University of California at Davis
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