Garden Vegetable Soup
Nutrition per Serving
66
Calories
5.16g
Protein
9.15g
Carbs
1.21g
Fat
Use any fat-free broth and substitute any vegetable you don't like for a vegetable you do like.
Ingredients
2/3 cup carrot strips or slices
1/2 cup chopped onion
2 cloves minced garlic
3 cups broth
1 1/2 cups chopped cabbage
1/2 cup green beans
1 tbsp tomato paste
1/2 tsp basil
1/4 tsp oregano
1/4 tsp salt
1/2 cup chopped zucchini
Instructions
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.
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