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
Garden Vegetable Soup
Servings: 6
Ingredients:
Directions:
- In a large sauce pan sprayed with nonstick cooking spray, cook the carrot, onion, and garlic over low heat for 5 minutes.
- Add broth, cabbage, green beans, tomatoes, and Italian seasoning; bring to a boil.
- Cover, lower heat. Simmer about 15 minutes or until carrots are tender.
- Stir in zucchini and heat for 6 to 8 minutes. Serve hot.
- Refrigerate leftovers.
Note: For step by step instructions on how to prepare this recipe, visit the blog on Garden Vegetable Soup.
Recipe Category
One pan meals
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Garden Vegetable Soup
Servings: 6
Ingredients:
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
Directions:
- In a large sauce pan sprayed with nonstick cooking spray, cook the carrot, onion, and garlic over low heat for 5 minutes.
- Add broth, cabbage, green beans, tomatoes, and Italian seasoning; bring to a boil.
- Cover, lower heat. Simmer about 15 minutes or until carrots are tender.
- Stir in zucchini and heat for 6 to 8 minutes. Serve hot.
- Refrigerate leftovers.
Note: For step by step instructions on how to prepare this recipe, visit the blog on Garden Vegetable Soup.
Nutrition Facts
6 serving per container
Serving size 1/2 cup
| Amount Per Serving | ||
|---|---|---|
| Calories | 70 | |
| % Daily Value* | ||
| Total Fat 1g | 1% | |
| Saturated Fat 0g | 0% | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 230mg | 10% | |
| Total Carbohydrate 12g | 4% | |
| Dietary Fiber 4g | 14% | |
| Total Sugars 5g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 3g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 70mg | 6% | |
| Iron 1mg | 6% | |
| Potassium 490mg | 10% | |
The % Daily Value 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.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.