From the Pantry Butler kitchen

Garden Vegetable Soup

6 servings

Garden Vegetable Soup

Italian seasoning and garlic powder bring a punch of flavor to this delicious and easy vegetable soup. Serve it with a whole wheat roll for a satisfying lunch or quick dinner. USDA MyPlate Kitchen — Eating Smart, Being Active — Colorado State University and University of California at Davis (public domain), via myplate.food

Ingredients

  • non-stick cooking spray
  • 2 carrots, sliced
  • 1 small onion, chopped
  • 1/4 teaspoon garlic powder — or 1/2 garlic clove, minced
  • 3 cups chicken broth, low-sodium — or low-sodium beef or vegetable
  • 1 cup chopped green cabbage
  • 1 can green beans, undrained, low-sodium — 14 ounces
  • 1 can diced tomatoes, undrained, low-sodium — 14.5 ounces
  • 1/2 teaspoon Italian seasoning
  • 1 zucchini, chopped

Method

  1. Wash hands with soap and water.
  2. In a large saucepan sprayed with non-stick cooking spray, sauté the carrots, onion, and garlic over low heat about 5 minutes.
  3. Add broth, cabbage, green beans, tomatoes, and Italian seasoning; bring to a boil.
  4. Cover, lower heat.
  5. Simmer about 15 minutes or until carrots are tender.
  6. Stir in zucchini and heat for 3 to 4 minutes.
  7. Serve hot.
  8. Refrigerate leftovers.

Save this to your own cookbook

The Pantry Butler keeps every recipe you find in one place — tap Share on anything from Instagram or a food blog and it files the ingredients and steps for you. Free for your first 20 recipes.

Save this recipe →

← The Kitchen Table