Eat Without

Garden Vegetable Soup

Source: Eating Smart, Being Active Colorado State University and University of California at Davis

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

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.

Makes
6 Servings

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

Directions

  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. Simmer about 15 minutes or until carrots are tender.
  5. Stir in zucchini and heat for 3 to 4 minutes. Serve hot.
  6. Refrigerate leftovers.

Notes

Learn more about: Carrots Onions Cabbage Green Beans Tomatoes Zucchini

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.