Garden Vegetable Soup

Garden Vegetable Soup


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


1. In a large saucepan sprayed with non-stick cooking spray, saute the carrots, onion, and garlic over low heat about 5 minutes.

2. Add broth, 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 3-4 minutes. Serve hot.

5. Refrigerate leftovers.

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