Garden Vegetable Soup
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Garden Vegetable Soup calories by ingredient
Number of Servings: 4
Ingredients
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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.
Directions
Serving Size: 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user TGRAY69.