Garden Vegetable Soup



Non-stick cooking spray
2 carrots, washed and sliced
1 small onion, chopped
1 clove garlic minced or ¼ teaspoon garlic powder
3 cups low-sodium broth (beef, chicken, or vegetable)
1 cup green cabbage, washed and chopped
1 (14 ounce) can green beans, no salt added, rinsed and drained
1 (14 ounce) can diced tomatoes
½ teaspoon Italian seasoning
1 zucchini, washed and chopped

  1. In a large sauce pan sprayed with nonstick cooking spray, cook the carrot, onion, and garlic over low heat for 5 minutes.
  2. Add broth, cabbage, green beans, tomatoes, and Italian seasoning; bring to a boil.
  3. Cover, lower heat. Simmer about 15 minutes or until carrots are tender.
  4. Stir in zucchini and heat for 6 to 8 minutes. Serve hot.
  5. Refrigerate leftovers.

Note:  For step by step instructions on how to prepare this recipe, visit the blog on Garden Vegetable Soup.  

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