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Garden Vegetable Soup

Name: Garden Vegetable Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1/2 tsp leaves basil; 1/4 tsp leaves oregano, dried; 1/4 tsp salt; 3 cups broth; 1/2 cup green beans; 1 1/2 cups chopped cabbage; 2/3 cup strips or slices fresh carrots; 2 cloves minced garlic; 1/2 cup chopped onion; 1/2 cup chopped zucchini; 1 tbsp tomato paste

Average Rating

3.0

Use any fat-free broth and substitute any vegetable you don't like for a vegetable you do like.

Servings	Prep Time	Cook Time
4	10 mins	25 mins

Ingredients

1 1/2 cups chopped cabbage

2/3 cup carrot strips or slices

2 cloves minced garlic

1/2 cup chopped onion

1/2 cup chopped zucchini

1 tbsp tomato paste

Directions

1.	In a large saucepan sprayed with nonstick cooking spray, sauté the 2/3 cup sliced carrot, onion, and garlic over low heat until softened, about 5 minutes.
2.	Add fat-free broth (beef, chicken, or vegetable), cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil.
3.	Lower heat and simmer, covered, about 15 minutes or until beans are tender.
4.	Stir in zucchini and heat 3-4 minutes. Serve hot.
5.	Makes four 1 cup servings.

Nutrition summary

There are 66 calories in 1 serving of Garden Vegetable Soup.

Calorie split: 16% fat, 54% carbs, 30% protein.

Nutrition Facts

Serving Size

1 serving

Amount Per Serving

Calories

% Daily Values*

Total Fat

1.21g

Saturated Fat

0.323g

Trans Fat

Polyunsaturated Fat

0.29g

Monounsaturated Fat

0.449g

Cholesterol

0mg

Sodium

788mg

34%

Total Carbohydrate

9.15g

Dietary Fiber

2.4g

Sugars

4.37g

Protein

5.16g

Vitamin D

Calcium

48mg

Iron

1.09mg

Potassium

440mg

Vitamin A

184mcg

20%

Vitamin C

18.1mg

20%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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