Garden Vegetable Soup
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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This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP. The Supplemental Nutrition Assistance Program (SNAP) \ provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact the Montana Public Assistance Helpline at 1-888-706-1535 or apply.mt.gov. Montana State University Extension is an ADA/EO/AA/Veteran's Preference Employer and Provider of Educational Outreach.