How do you keep warm on a cold winter night? Lately I’ve been cozying up to a steaming bowl of Garden Vegetable Soup and believe it or not I’ve been making it myself. Strange, but true. The recipe is so easy that even I can conjure up a batch with little or no difficulty. In addition to being delicious, this quick and easy soup is also low in fat. Whip some up for yourself using the recipe below.
Recipe for Garden Vegetable Soup
2/3 c. sliced carrot
1/ c. diced onion
2 garlic cloves, minced
3 c. broth (beef, chicken, or vegetable)
1-1/2 c. diced green cabbage
1/2 c. green beans
1 T. tomato paste
1/2 t. dried basil
1/4 t. dried oregano
1/4 t. salt
1/2 c. diced zucchini
- In large saucepan, sprayed with nonstick cooking spray, saute carrot, onion and garlic over low heat until softened, about 5 minutes.
- Add broth, cabbage, beans, tomato past, basil, oregano, and salt; bring to a boil. Lower heat and simmer, covered, about 15 minutes or until beans are tender.
- Stir in zucchini and heat 3-4 minutes. Serve hot. Makes 4 servings - about 1 cup each.
Of course, being the culinary queen that I am, I make some modifications that better suit my taste buds - lots more carrots, no onions, more garlic, more tomato paste, and I can take or leave the zucchini. I prefer to use vegetable stock. If you want to make a larger batch (with leftovers in mind) avoid adding the zucchini, otherwise it will just go mushy.
Happy slurping!
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