INGREDIENTS:
- Nonstick cooking spray
- 2 carrots, peeled and chopped
- 1 large onion, chopped
- 2 (14.5 ounce) cans broth (chicken or vegetable)
- 1 cup chopped green cabbage
- 1 (14.5 ounce) can green beans, not drained
- 1 (14.5 ounce) can diced tomatoes, not drained
- ¼ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- 1 medium zucchini, chopped
- Salt and black pepper to taste
STEPS:
- Wash the vegetables.
- Collect, cut, and measure all ingredients before starting to prepare the recipe.
- Spray a large pot with nonstick cooking spray. Add the carrot and onion, and cook over low heat for about 5 minutes.
- Add broth, cabbage, green beans, tomatoes, garlic powder, and Italian seasoning. Turn the heat up to medium high, and bring to a boil.
- Reduce heat to low, and cover. Simmer for about 15 minutes or until carrots are tender. Stir in the zucchini, and cook for 3 to 4 minutes.
- Taste the soup. Add a small amount of salt and black pepper if desired.
- Remove from heat, and serve hot.
- Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.
This recipe freezes well. Defrost in the refrigerator overnight, then reheat and eat!
Be Creative:
Try adding any canned or fresh vegetables.
Nutrition Facts |
|
|---|---|
|
9 Servings per container |
|
Amount Per ServingCalories 40 |
|
| Total Fat 1g | 1% |
| Saturated Fat 0g | 0% |
| Trans Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 130mg | 6% |
| Total Carbohydrates 8g | 3% |
| Dietary Fiber 3g | 11% |
| Total Sugars 4g | |
| Includes 0g Added Sugars | 0% |
| Protein 3g | 6% |
| Vitamin D 0mcg | 0% |
| Calcium 38mg | 2% |
| Iron 1mg | 6% |
| Potassium 320mg | 6% |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.