Garden Vegetable Soup

In: Recipes

Ingredients:

  • 1 1/2 C cabbage, finely shredded
  • 4 carrots, sliced
  • 1/2 onion, chopped
  • 1/2 C green beans
  • 1/2 C zucchini, diced
  • 2 garlic cloves, minced
  • 3 C chicken, beef, or vegetable broth (try lower sodium)
  • 1 Tbsp tomato paste
  • 1/2 tsp dried basil
  • 1/4 tsp dried oregano
  • 1/4 tsp salt

Instructions:

  1. In a large saucepan, combine all ingredients.
  2. Cover and cook on medium heat for 30 minutes, or until vegetables are tender.

Tips:

  • Prepare vegetables in advance to help finish earlier!
  • Try putting ingredients in a slow cooker (crock pot) to heat.
  • Add cooked shredded chicken for extra protein.

Nutrition Facts Per Serving: Calories 60; Protein 3g; Carbohydrates 10g; Fiber 3g; Sugars 5g; Fat 1g; Saturated Fat 0g; Cholesterol 5g; Sodium 700mg

Source: UNL Extension Nutrition Education Program

Ready in 45 minutes.  Serves 6