Name: Garden Vegetable Soup
Ingredients: 1/2 tsp leaves basil; 1/4 tsp leaves oregano, dried; 1/4 tsp salt; 3 cups broth; 1/2 cup green beans; 1 1/2 cups chopped cabbage; 2/3 cup strips or slices fresh carrots; 2 cloves minced garlic; 1/2 cup chopped onion; 1/2 cup chopped zucchini; 1 tbsp tomato paste

Ingredients

1 1/2 cups chopped cabbage

2/3 cup carrot strips or slices

2 cloves minced garlic

1/2 cup chopped onion

1/2 cup chopped zucchini

1 tbsp tomato paste

Directions

1.	In a large saucepan sprayed with nonstick cooking spray, sauté the 2/3 cup sliced carrot, onion, and garlic over low heat until softened, about 5 minutes.
2.	Add fat-free broth (beef, chicken, or vegetable), cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil.
3.	Lower heat and simmer, covered, about 15 minutes or until beans are tender.
4.	Stir in zucchini and heat 3-4 minutes. Serve hot.
5.	Makes four 1 cup servings.

Nutritional Summary

There are 66 calories in 1 serving of Garden Vegetable Soup.

Calorie Breakdown: 16% fat, 54% carbs, 30% prot.

Nutrition Facts

Serving Size

per serve

Amount Per Serving

Calories

66

% Daily Values*

Total Fat

1.21g

2%

Saturated Fat

0.323g

2%

Trans Fat

0g

Polyunsaturated Fat

0.29g

Monounsaturated Fat

0.449g

Cholesterol

0mg

0%

Sodium

788mg

34%

Total Carbohydrate

9.15g

3%

Dietary Fiber

2.4g

8%

Sugars

4.37g

Protein

5.16g

Vitamin D

-

Calcium

48mg

4%

Iron

1.09mg

6%

Potassium

440mg

9%

Vitamin A

184mcg

20%

Vitamin C

18.1mg

20%

* 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.