SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 47.9
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 606.9 mg
  • Total Carbs: 9.1 g
  • Dietary Fiber: 2.7 g
  • Protein: 3.7 g

View full nutritional breakdown of Garden Vegetable Soup calories by ingredient
Report Inappropriate Recipe

Garden Vegetable Soup

Submitted by: SHELLBERTANN

Introduction

A savory soup to warm you. A savory soup to warm you.
Number of Servings: 4

Ingredients

    2/3 cup sliced carrot
    1/2 cup diced onion
    2 garlic cloves, minced
    3 cups fat free broth (chicken, beef or vegetable)*
    1 1/2 cups diced green cabbage**
    1/2 cup green beans
    1 tbsp tomato paste
    1/2 tsp dried basil
    1/4 tsp dried oregano
    1/4 tsp salt
    1/2 cup diced zucchini***

Directions

In large saucepan sprayed with nonstick cooking spray, sauté the carrot, onion and garlic over low heat until softened, about 5 min. Add broth, cabbage, beans, tomato paste, basil, oregano and salt; bring to a boil. Lower heat and simmer covered about 15 minutes or until beans are tender. Stir in zucchini and heat 3-4 minutes. Serve hot.

* I use Swanson’s Natural Goodness.
** A small bag of coleslaw salad mix works well.
*** Zucchini doesn’t perform well once frozen, so leave it out of your original batch and just add it when you reheat.

Soup freezes well, but will last in the fridge for up to a week.


Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user SHELLBERTANN.






Great Stories from around the Web


Rate This Recipe