Garden Vegetable Soup

Name: Garden Vegetable Soup Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: Garden Vegetable Soup; 4 servings; 0 pts; fat; fiber; calorie; 2/3 c sliced carrots; 1/2 c diced onion; 2 minced garlic cloves; 3 c ff broth (chicken beef or vegetable); 1 1/2 c diced green cabbage or spinach (can use bag slaw); 1/2 c green beans; 1 T tomato paste (will waste some but can save some for next week and ask blair how long it stays fresh); 1/2 tsp dried basil; 1/4 tsp dried oregano; 1/4 tsp salt; 1/2 c diced zucchini; Spray a large saucepan with the nonstick spray heat. Saute the carrot onion and garlic over low heat until softened about 5 mins. Add broth cabbage green beans tomato; paste basil oregano and salt; bring to a boil. Reduce heat; simmer covered about 15 mins or until beans are tender. Stir in the zucchini and heat 3-4 mins. Serve hot.

Minutes to Prepare: 15
Minutes to Cook: 10

Number of Servings: 4

Ingredients

Garden Vegetable Soup 4 servings0 ptsfatfibercalorie2/3 c sliced carrots 1/2 c diced onion 2 minced garlic cloves 3 c ff broth (chicken, beef, or vegetable) 1 1/2 c diced green cabbage or spinach (can use bag slaw)1/2 c green beans 1 T tomato paste (will waste some but can save some for next week and ask blair how long it stays fresh)1/2 tsp dried basil 1/4 tsp dried oregano 1/4 tsp salt 1/2 c diced zucchini Spray a large saucepan with the nonstick spray, heat. Saute the carrot, onion, and garlic over low heat until softened, about 5 mins. Add broth, cabbage, green beans, tomato paste, basil, oregano, and salt; bring to a boil. Reduce heat; simmer, covered, about 15 mins, or until beans are tender. Stir in the zucchini and heat 3-4 mins. Serve hot.

Directions

Serving Size: 4 1-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user TGRAY69.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 59.5
Total Fat: 0.1 g
Cholesterol: 3.8 mg
Sodium: 979.2 mg
Total Carbs: 12.0 g
Dietary Fiber: 3.3 g
Protein: 2.8 g

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