Garden Vegetable Soup

30 min · Serves 6

Based on a recipe from Eating Smart, Being Active Colorado State University and University of California at Davis, via USDA MyPlate Kitchen

What goes in

• 1non-stick cooking spray
• 2carrots, sliced
• 1small onion, chopped
• 1.2 mlgarlic powder
• 3 cupslow-sodium chicken broth
• 1 cupchopped green cabbage
• 1 cancanned green beans, undrained
• 1 cancanned diced tomatoes, undrained
• 2½ mlItalian seasoning
• 1zucchini, chopped

How to cook it

1. Coat a large pot with non-stick spray and cook the carrots, onion, and garlic over low heat for 5 minutes.
2. Pour in the broth, then add the cabbage, green beans, tomatoes, and Italian seasoning, bringing the mixture to a boil.
3. Put a lid on the pot, turn the heat down, and simmer for 15 minutes until the carrots are soft.
4. Mix in the zucchini and cook for another 3 to 4 minutes before serving.

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