Garden Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 52.2
  • Total Fat: 0.6 g
  • Cholesterol: 3.7 mg
  • Sodium: 1,037.4 mg
  • Total Carbs: 10.9 g
  • Dietary Fiber: 3.2 g
  • Protein: 2.5 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 canned green beans
    1 Tbsp tomato paste
    1/2 tsp dried basil
    1/4 tsp dried oregano]
    1/4 tspsale
    1 cup diced zucchini

Directions

Spray a large saucepan with nonstick cooking spray, heat. Saute the carrot, onio, and garlic over low heat until softened, about 5 minutes. Add broth, cabbage, beans tomato paste, basil, oregano, and salt; bring to a boil. Redue heat; simmer, covered, about 15 minutes. Stir in the zuccini and heat for 3-4 minutes. Serve hot.
MAKES 4 1-CUP SERVINGS

Number of Servings: 4

Recipe submitted by SparkPeople user CPEIRCE2.