Garden Vegetable Soup

Submitted by: Gretchen Wehman Ketels

Serves: 4 cups total
Difficulty: Easy - for beginners

Preparation time:
Cooking time:

Dietary guidance: v v n g d 

Ingredients

2/3 c. sliced carrot
1/2 c. diced onion
2 cloves minced garlic
3 c. fat-free broth (chicken, beef, or vegetable)
1 1/2 c. diced green cabbage
1/2 c. green beans
1 T tomato paste (it works well to freeze the rest of the can)
1/2 t dried basil
1/4 t dried oregano
1/4 t salt
1/2 c. diced zucchini

I make substitutions based on what I have in the fridge - leave out zucchini, add celery, add turnips, etc.

Method

1. In a large saucepan, sprayed with nonstick cooking spray, saute the carrot, onion and garlic over low heat until softened, about 5 minutes.

2. 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.

3. Stir in zucchini and heat 3-4 minutes.


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