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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 139.9
  • Total Fat: 1.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 746.1 mg
  • Total Carbs: 31.0 g
  • Dietary Fiber: 10.8 g
  • Protein: 7.2 g

View full nutritional breakdown of GARDEN VEGETABLE SOUP calories by ingredient
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GARDEN VEGETABLE SOUP

Submitted by: PIGLET63


Number of Servings: 5

Ingredients

    6 cups Swanson Chicken Broth 99% Fat Free
    Cooking spray
    2 carrots, peeled and diced
    1 large onion, diced
    4 teaspoons garlic (from a jar or substitute four cloves minced garlic)
    1/2 cabbage, chopped (or use a bag of slaw)
    1/2 pound frozen green beans
    2 tablespoons tomato paste
    1 teaspoon dried basil
    1 teaspoon dried oregano

    1 large zucchini, diced

Directions

Spray a Dutch oven with cooking spray and heat on MEDIUM HIGH. Add the carrots, onion and garlic and cook for about 5 minutes. Add all the remaining ingredients EXCEPT the zucchini and bring to a boil. Cover, reduce the heat to MEDIUM and simmer for about 15 minutes or until the beans are tender. Add the zucchini and cook until the zucchini are tender. Serve and enjoy!

2 WW pts per serving


Number of Servings: 5

Recipe submitted by SparkPeople user JOSIGIRL.






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