Dinner

Garden Vegetable Soup is for Dinner.

Garden Vegetable Soup takes 20 minutes to prepare.

Garden Vegetable Soup takes 30 minutes to cook.

Garden Vegetable Soup makes 4 servings.

The ingredients for Garden Vegetable Soup are:

2/3 cup sliced carrot
1/2 cup diced onion
2 garlic cloves, minced
3 cups fat free broth (chicken, beef or vegetable)*
1 1/2 cups diced green cabbage**
1/2 cup green beans
1 tbsp tomato paste
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp salt
1/2 cup diced zucchini***

Here is how you make Garden Vegetable Soup:

In large saucepan sprayed with nonstick cooking spray, sauté the carrot, onion and garlic over low heat until softened, about 5 min. Add broth, cabbage, beans, tomato paste, basil, oregano and salt; bring to a boil. Lower heat and simmer covered about 15 minutes or until beans are tender. Stir in zucchini and heat 3-4 minutes. Serve hot.* I use Swanson’s Natural Goodness. ** A small bag of coleslaw salad mix works well.*** Zucchini doesn’t perform well once frozen, so leave it out of your original batch and just add it when you reheat.Soup freezes well, but will last in the fridge for up to a week.Makes 4 servings.Number of Servings: 4Recipe submitted by SparkPeople user SHELLBERTANN.

The nutritional information for Garden Vegetable Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 47.9

• Total Fat: 0.2 g
• Cholesterol: 0.0 mg
• Sodium: 606.9 mg
• Total Carbs: 9.1 g
• Dietary Fiber: 2.7 g
• Protein: 3.7 g