Garden Vegetable Soup
By
Kori Manning
@KookingKori
1
This was originally from a weight watchers book and was so good it ended up in the family book. So yummy and chunky.
Rating:
★★★★★ 2 votes5
Serves:
6-8
Prep:
15 Min
Cook:
30 Min
Method:
Stove Top
Ingredients
-
2/3 ccarrot, sliced
-
1/2 conions, diced
-
2 clovegarlic, minced
-
3 cfat-free broth (beef, chicken, veggi)
-
1 1/2 ccabbage, shredded
-
1/2 cgreen beans, fresh
-
1 Tbsptomato paste
-
1/2 tspbasil, dried
-
1/4 tsporegano, dried
-
1/4 tspsalt
-
1/2 czucchini, diced
How to Make Garden Vegetable Soup
- Spray a large saucepan with nonstick cooking spray, heat.
- Saute' the carrot, onion, and garlic clove over low heat until softened, about 5 minutes.
- Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil.
- Reduce heat; simmer, covered about 15 minutes or until beans are tender.
- Stir in zucchini and heat 3-4 minutes.
- Serve hot.
About Garden Vegetable Soup
Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
