Garden Vegetable Soup

Italian seasoning and garlic powder bring a punch of flavor to this delicious and easy vegetable soup. Serve it with a whole wheat roll for a satisfying lunch or quick dinner.

• Prep: 15 min
• Cook: 20 min
• Total: 35 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sodium
• Low-Fat
• Whole30
• Low-Carb

Tags

• quick
• healthy
• comfort food
• savory
• fresh

Ingredients

• 1 non-stick cooking spray
• 2 carrots (sliced)
• 1 onion (small, chopped)
• 0.25 teaspoon garlic powder
• 3 cup chicken broth (low-sodium)
• 1 cup green cabbage (chopped)
• 1 can green beans (undrained, low-sodium, 14 ounce)
• 1 can diced tomatoes (undrained, low-sodium, 14.5 ounce)
• 0.5 teaspoon Italian seasoning
• 1 zucchini (chopped)

Instructions

1. In a large saucepan sprayed with non-stick cooking spray, sauté the carrots, onion, and garlic powder over low heat about 5 minutes.
2. Add chicken broth, green cabbage, green beans, diced tomatoes, and Italian seasoning; bring to a boil.
3. Cover, lower heat.
4. Simmer about 15 minutes or until carrots are tender.
5. Stir in zucchini and heat for 3 to 4 minutes.
6. Serve hot.

Nutrition (per serving)

• Calories: 73
• Protein: 4.7 g
• Carbohydrates: 13 g
• Fat: 1.4 g
• Fiber: 4.3 g
• Sodium: 63 mg
• Saturated Fat: 0.3 g
• Sugar: 5.7 g