Recipe Spotlight: Garden Vegetable Soup

 

As it begins to get colder, soup is the perfect weeknight dinner choice for busy families.  Preparing soup is quick and easy and there are often leftovers for lunch or dinner the next day.  This Garden Vegetable Soup is sure to be a favorite that your family will want you to make over and over again!

This recipe uses both fresh and canned vegetables, but you can also use frozen veggies too.   You can also add other family favorite veggies to this soup, too.

Garden Vegetable Soup
Serves 6

Ingredients:
Non-stick cooking spray
2 carrots, washed and sliced
1 small onion, chopped
1 clove garlic, minced or 1/4 teaspoon garlic powder
3 cups broth (beef, chicken, or vegetable)
1 cup green cabbage, chopped
1 (14 ounce) can green beans
1 (14 ounce) can diced tomatoes
1/2 teaspoon Italian seasoning
1 zucchini, washed and chopped

Directions:
  1.  In a large sauce pan sprayed with non-stick cooking spray, cook the carrot, onion, and garlic over low heat for about 5 minutes.
  2. Add broth, chopped cabbage, green beans, tomatoes, and Italian seasoning; bring to a boil. 
  3. Cover, lower heat.  Simmer about 15 minutes or until carrots are tender.
  4. Stir in zucchini and heat for 6 to 8 minutes.  Serve hot.
  5. Refrigerate leftovers.

Gather all of your ingredients.



Wash the carrots, zucchini, and cabbage.

Chop onions, carrots, and garlic.


Add chopped onions, carrots, and garlic to pot sprayed with cooking oil.


Cook over low heat for about 5 minutes.


Rinse green beans to remove extra salt.

Add broth, chopped cabbage, canned tomatoes,
and rinsed green beans to the pot.

Add Italian seasoning to the ingredients in the pot.

Stir all the ingredients together.  Simmer about 15 minutes
or until the carrots are tender.

Chop zucchini into small pieces and add to the simmering ingredients.

Cook for 6 to 8 minutes or until zucchini is tender.

Serve with a small side salad and whole wheat bread
for a quick and easy weeknight dinner.

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© Eat Smart, Be Fit Maryland!Maira Gall