Garden Vegetable Soup
Prep time
Cook time
Total time
Recipe type: Entree
  • ⅔ cup sliced carrot
  • ½ cup diced onion
  • 2 garlic cloves, minced
  • 3 cups fat free broth (beef, chicken, or vegetable - beef is my favorite for soup!)
  • 1½ cups diced green cabbage
  • ½ cup green beans (can use frozen if you want)
  • 1 Tablespoon tomato paste
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ¼ teaspoon salt
  • ½ cup diced zucchini
  1. In a large saucepan sprayed with nonstick cooking spray or oil, saute the carrot, onion and garlic over low heat until softened, about 5 minutes.
  2. Add broth, cabbage, beans, tomato paste, basil, oregano and salt; bring to a boil.
  3. Lower heat and simmer, covered, about 15 minutes or until beans are tender.
  4. Stir in zucchini and heat 3-4 minutes.
  5. Serve hot. Makes 4 1-cup servings
Recipe by Cancer Dietitian at