昼食簡単

Garden Vegetable Soup

Name: Garden Vegetable Soup
Prep time: 15 min
Cook time: 24 min
Total time: 39 min
Yield: 6
Ingredients: non-stick cooking spray; 2 carrots, sliced; 1 small onion, chopped; 1/4 teaspoon garlic powder; 3 cups chicken broth, low-sodium; 1 cup chopped green cabbage; 1 can green beans, undrained, low-sodium; 1 can diced tomatoes, undrained, low-sodium; 1/2 teaspoon Italian seasoning; 1 zucchini, chopped

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.

39 min6 人前

栄養成分（1食あたり）

1食あたりの値 · 1食分の量: 1/6 of recipe

カロリー

タンパク質

13g

炭水化物

脂質

食物繊維

糖類

63mg

ナトリウム

飽和脂肪酸 0 g · コレステロール 0 mg

リングは1食分を2,000kcalの基準日に対する割合で表示します。Nutrolaアプリではあなた自身の目標に合わせて表示されます。

材料

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

作り方

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.

出典: USDA MyPlate Kitchen · Eating Smart, Being Active Colorado State University and University of California at Davis

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