Garden Vegetable Soup

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 1
Ingredients
1-Serving =a Cup Calories =216.2, Total Fat-1.5g, Saturated Fat-1.1g, Polyunsaturated1.1g, Monounsaturated-Fat-1.5g, Cholesterol-6.1mg, Sodium-1,497.8mg, Potassium-2,496.7mg, Total Carb.-43.5g, Fiber-17.0g, Sugar-1.g, Protein-12.6g
Directions
Spray large saucepan with cooking spray, Sautee carrot, onion, and garlic clove over low heat. Until soft about 5 minutes. Add broth, cabbage, spinach, tomato paste, basil, oregano and salt and bring to a boil. Reduce heat simmer covered about 15 minute stir zucchini cook 3-4 minutes more serve hot.

Serving Size: 1 Cup =216.2 Calories

Number of Servings: 1

Recipe submitted by SparkPeople user VENIABANKS.

Servings Per Recipe: 1
Nutritional Info Amount Per Serving
  • Calories: 216.2
  • Total Fat: 1.5 g
  • Cholesterol: 6.1 mg
  • Sodium: 1,497.8 mg
  • Total Carbs: 43.5 g
  • Dietary Fiber: 17.0 g
  • Protein: 12.6 g

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