This fresh and hearty soup recipe is a great way to use all of those summer vegetables from your garden.
Before You Cook
- Take a minute to read through the recipe before you start.
- Wash all fresh produce and work surfaces.
- Wash your hands at the beginning and throughout the cooking process.
- Children should ask for permission before using appliances and sharp knives.
Ingredients
- nonstick cooking spray
- 2 carrots, peeled and chopped
- 1 large onion, chopped
- 2 (14.5 ounce) cans low sodium broth (chicken or vegetable)
- 1 cup chopped green cabbage
- 2 cups of fresh or 1 (14.5 ounce) can green beans, not drained
- 2 large tomatoes, diced or 1 (14.5 ounce) can diced tomatoes, not drained
- ¼ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- 1 medium zucchini, chopped
- ½ teaspoon salt
- black pepper to taste
Directions
- Wash and prep the vegetables. Peel & chop carrots and onions. Chop
tomatoes, cabbage and zucchini.
- Spray a large pot with nonstick cooking spray. Add the carrot and onion, and cook over low heat for about 5 minutes. Add broth, cabbage, green beans, tomatoes, garlic powder, and Italian seasoning. Increase heat to medium high, and bring to a boil.
- Reduce heat to low, and cover. Simmer for about 15 minutes or until carrots are tender. Stir in the zucchini, and cook for 3 to 4 minutes.
- Taste the soup. Add a small amount of salt and black pepper if desired.
- Remove from heat, and serve hot. Refrigerate leftovers within 2 hours. Eat
within 3 to 5 days.
Makes 9 servings.