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Garden Vegetable Soup

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.
  • 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
  1. Wash and prep the vegetables. Peel & chop carrots and onions. Chop tomatoes, cabbage and zucchini.
  2. 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.
  3. 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.
  4. Taste the soup. Add a small amount of salt and black pepper if desired.
  5. Remove from heat, and serve hot. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.
Makes 9 servings.