Garden Vegetable Soup
Making soup at home allows you to control the amount of sodium you consume. For an even lower sodium option, try a low-sodium chicken broth or add extra water to the soup.
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Serves6 (1 cup each)
SWAP ScoreWhat's this?
Ingredients
- non-stick cooking spray
- 2 carrots, sliced
- 1 onion, chopped
- 1/4 teaspoon garlic powder
- 3 cups chicken broth
- 1 cup cabbage, chopped
- 1 12-ounce package green beans, frozen
- 1 14.5-ounce can diced tomatoes, undrained
- 1/2 teaspoon Italian seasoning
- 1 zucchini, chopped
Directions
- In a large saucepan sprayed with non-stick cooking spray, saute the carrots, onion, and garlic over low heat about 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 3-4 minutes. Serve hot.
- Refrigerate leftovers.
Recipe Tips
Use water in place of chicken broth for vegetarian option.
Nutrition Facts
Garden Vegetable Soup
Amount Per Serving (1 cup eachg)
Calories 63
Calories from Fat 9
% Daily Value*
Total Fat 1g
2%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 2mg
1%
Sodium 559mg
23%
Potassium 447mg
13%
Total Carbohydrates 13g
4%
Dietary Fiber 5g
20%
Sugars 7g
Protein 4g
8%
Vitamin A
73%
Vitamin C
50%
Vitamin D0%
Calcium
6%
Iron
7%
* Percent Daily Values are based on a 2000 calorie diet.
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