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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 55.4
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 770.7 mg
  • Total Carbs: 12.4 g
  • Dietary Fiber: 3.3 g
  • Protein: 1.8 g

View full nutritional breakdown of Garden Vegetable Soup calories by ingredient
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Garden Vegetable Soup

Submitted by: TOTEGIRL


Number of Servings: 4

Ingredients

    2/3 cup sliced carrot
    1/2 cup diced onion
    2 garlic cloves
    3 cup broth (beef, chicken, or vegetable)
    1 1/2 cup 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

1. In a large saucepan, sprayed with nonstick cooking spray, saute carrot, onion, and garlic over low heat until softened, about 5 minutes.

2. 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.

3. Stir in zucchini and heat 3-4 minutes. Serve hot. Makes four 1-cup servings.

Number of Servings: 4

Recipe submitted by SparkPeople user TOTEGIRL.






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