Garden Vegetable Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 47.2
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 730.3 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 2.7 g
- Protein: 1.3 g
View full nutritional breakdown of Garden Vegetable Soup calories by ingredient
Number of Servings: 4
Ingredients
-
2/3 cup sliced carrot
1/2 cup diced onion
2 garlic cloves, minced
3 cups fat-free broth (beef,chicken or vegetable)
1 1/2 cups diced green cabbage
1/2 cup green beans
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/2 cup diced zucchini
Directions
In a large saucepan sprayed with nonstick cooking spray, saute the carrot,onion,and garlic over low heat until softened, about 5 minutes.
Add broth, cabbage, beans,tomato paste, basil,oregano,and salt; bring to a boil. Lower heat and let simmer, covered, about 15 minutes or until beans are tender
Stir in zucchini and heat 3-4 minutes. Serve hot. Makes 4 1-cup serving
Number of Servings: 4
Recipe submitted by SparkPeople user BRIANDHILL.
Add broth, cabbage, beans,tomato paste, basil,oregano,and salt; bring to a boil. Lower heat and let simmer, covered, about 15 minutes or until beans are tender
Stir in zucchini and heat 3-4 minutes. Serve hot. Makes 4 1-cup serving
Number of Servings: 4
Recipe submitted by SparkPeople user BRIANDHILL.