Garden Vegetable Soup

Courtesy of USDA MyPlate

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.

Ingredients

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

Instructions

1. In a large saucepan sprayed with non-stick cooking spray, sauté 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.

Follow United Hospital Center on Facebook for more recommended recipes shared weekly.

Please note, the information provided throughout this site is not intended or implied to be a substitute for professional medical advice, diagnosis or treatment. All content, including text, graphics, images, and video, on or available through this website is for general information purposes only. If you are experiencing related symptoms, please visit your doctor, or call 9-1-1 in an emergency.