Garden Vegetable Soup

Cost/Serving: $1.10
Yield: [9 servings] / Serving Size = 1 cup
Ingredients:

Nonstick cooking spray

2 carrots, peeled and chopped

1 large onion, chopped

2 (14.5 ounce) cans broth (chicken or vegetable)

1 cup chopped green cabbage

1 (14.5 ounce) can green beans, not drained

1 (14.5 ounce) can diced tomatoes, not drained

1/4 teaspoon garlic powder

1/2 teaspoon Italian seasoning

1 medium zucchini, chopped

Salt and black pepper to taste

Directions:

1. Wash the vegetables.

2. Collect, cut, and measure all ingredients before starting to prepare the recipe.

3. Spray a large pot with nonstick cooking spray. Add the carrot and onion, and cook over low heat for about 5 minutes.

4. Add broth, cabbage, green beans, tomatoes, garlic powder, and Italian seasoning. Turn the heat up to medium high, and bring to a boil.

5. 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.

6. Taste the soup. Add a small amount of salt and black pepper if desired.

7. Remove from heat, and serve hot.

8. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.

This recipe freezes well. Defrost in the refrigerator overnight, then reheat and eat!

Be creative! Try adding any canned or fresh vegetables.

This recipe and photo are used with the permission of Colorado State University Extension's Eating Smart Being Active program.

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