점심쉬움

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 인분

영양 정보 (1인분 기준)

1인분 기준 · 1회 제공량: 1/6 of recipe

칼로리

단백질

13g

탄수화물

지방

식이섬유

당류

63mg

나트륨

포화지방 0 g · 콜레스테롤 0 mg

링은 1회 제공량을 2,000kcal 기준일 대비 비율로 보여줍니다. Nutrola 앱에서는 나만의 목표에 맞춰 채워집니다.

재료

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

조리법

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.

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

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