garden vegetable soup

Name: Garden Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Yield: 6
Cuisine: American
Ingredients: 2/3 cup(s) carrot, sliced; 1/2 cup(s) onions, diced; 2 clove(s) garlic, minced; 3 cup(s) fat-free broth (beef, chicken, veggi); 1 1/2 cup(s) cabbage, shredded; 1/2 cup(s) green beans, fresh; 1 tablespoon(s) tomato paste; 1/2 teaspoon(s) basil, dried; 1/4 teaspoon(s) oregano, dried; 1/4 teaspoon(s) salt; 1/2 cup(s) zucchini, diced

(2 RATINGS)

32 Pinches

Kori Manning

Lincoln, NE

Updated on Oct 3, 2012

This was originally from a weight watchers book and was so good it ended up in the family book. So yummy and chunky.

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prep time 15 Min

cook time 30 Min

method Stove Top

yield 6-8 serving(s)

Ingredients

2/3 cup carrot, sliced
1/2 cup onions, diced
2 cloves garlic, minced
3 cups fat-free broth (beef, chicken, veggi)
1 1/2 cups cabbage, shredded
1/2 cup green beans, fresh
1 tablespoon tomato paste
1/2 teaspoon basil, dried
1/4 teaspoon oregano, dried
1/4 teaspoon salt
1/2 cup zucchini, diced

How To Make garden vegetable soup

Step 1

Spray a large saucepan with nonstick cooking spray, heat.

Step 2

Saute' the carrot, onion, and garlic clove over low heat until softened, about 5 minutes.
Step 3

Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil.
Step 4

Reduce heat; simmer, covered about 15 minutes or until beans are tender.
Step 5

Stir in zucchini and heat 3-4 minutes.
Step 6

Serve hot.
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