Ingredients
| carrots (grated): 2/3 cup |
| onions (chopped): 1/2 cup |
| garlic: 3 cloves |
| non-fat chicken broth: 3 cups |
| green cabbage (shredded): 1/2 cup |
| green snap beans: 1/2 cup |
| canned tomato paste: 1 Tbl |
| fresh basil (chopped): 1/2 tsp |
| fresh oregano (leaves): 1/4 tsp |
| salt: 1/4 tsp |
| zucchini squash (grated): 1/2 cup |
Garden Vegetable Soup
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
Method
- Spray large saucepan with PAM.
- Saute carrots, onion and garlic over low heat until softened (about 5 minutes).
- Add broth, cabbage, beans, tomato paste, basil, orgeno and salt.
- Bring to a boil.
- Lower heat and simmer (covered about 15 minutes or until beans are tender).
- Stir in zucchini and heat additional 3 to 4 minutes.
- Serve Hot.