Garden Vegetable Soup
Servings
61 cup each
Ingredients
Instructions
  1. In a large saucepan sprayed with non-stick cooking spray, saute the carrots, onion, and garlic over low heat about 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 3-4 minutes. Serve hot.
  5. Refrigerate leftovers.
Recipe Notes

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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