Garden Vegetable Soup is an excellent recipe not only for people watching their calories and fat, but for anyone that loves a good vegetable soup.
This is a wonderfully fresh soup that is very comforting to eat.
For a little extra I have added pieces of chicken, mushrooms and celery. Usually whenever I make soup I double the recipe for a batch to freeze.
This is a five star recipe in my book.
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Garden Vegetable Soup
Ingredients
- 2/3 cup sliced carrot
- 1/2 cup diced onion
- 2 cloves garlic minced
- 3 cups fat free broth beef, chicken or vegetable
- 1 1/2 cups diced green cabbage
- 1/2 cup green beans
- 1 tablespoon tomato paste
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/2 cup diced zucchini
Instructions
- Spray a large saucepan with non-stick cooking spray. Saute the carrot, onion and garlic over low heat until softened, about 5 minutes.
- Add the broth, cabbage, green beans, tomato paste and simmer, covered about 15 minutes or until beans are tender.
- Stir in the zucchini and heat 3-4 minutes.
- Serve hot.
Enjoy!
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Recipe based on one by Kannwilson
Photo by Delicious as it Looks