Garden Vegetable Soup
Bring freshness to your dinner table with this delicious homemade Garden Vegetable Soup. It’s easy to make, low in fat and calories and features flavors that can be enjoyed during any season.
Servings: 8
Calories: 23kcal
Ingredients
- ⅔ cup sliced carrots
- ½ cup diced onion
- 2 garlic cloves - minced
- 3 cups broth - vegetable, chicken or beef, whichever you like best
- 1 ½ cups chopped green cabbage
- ½ cup green beans
- 2 tablespoon tomato paste
- ½ teaspoon dried basil
- ¼ teaspoon oregano
- 2 dashes of Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- In a large saucepan, with 1 tablespoon of canola oil, sauté carrots, onion and garlic on medium low until softened.
- Add the broth along with cabbage, beans, tomato paste, basil, oregano, worcestershire sauce, salt and pepper then stir.
- Bring to a boil. Lower heat and simmer, covered with lid for about 20 minutes. Taste for seasoning - adding more salt and pepper if needed.
- Serve hot with warm bread.
Video
Notes
- Can be stored in refrigerator for about 5 days.
- Vegetable substitutes - zucchini, leeks, turnips, cauliflower. You can use frozen carrots and green beans - they are just as healthy as fresh, especially in the winter.
- Reheat in a glass container for lunch or snack.
- I always double this recipe so I have plenty on hand.
Nutrition
Serving: 1 | Calories: 23kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 543mg | Potassium: 134mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2093IU | Vitamin C: 8mg | Calcium: 19mg | Iron: 0.4mg