Garden Vegetable Soup

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

‍ Instructions

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.

Source: USDA / MyPlate