Garden Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 45.6
  • Total Fat: 0.6 g
  • Cholesterol: 3.7 mg
  • Sodium: 920.2 mg
  • Total Carbs: 9.5 g
  • Dietary Fiber: 2.7 g
  • Protein: 2.3 g

View full nutritional breakdown of Garden Vegetable Soup calories by ingredient


Introduction

0 points per serving 0 points per serving
Number of Servings: 4

Ingredients

    2/3 cup sliced carrot
    1/2 cup diced onion
    2 minced garlic cloves
    3 cups fat-free broth (beef, chicken, or vegetable)
    1 1/2 cups 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

Spray large saucepan with nonstick cooking spray, heat. 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. Reduce heat; simmer, covered, about 15 minutes or until beans are tender. Stir in the zucchini and heat for 3-4 minutes. Serve hot.

Number of Servings: 4

Recipe submitted by SparkPeople user ERYNNEDRA.