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4 servings
Prep Time:
10 mins
Cook Time:
25 mins
Meal Type:
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Garden Vegetable Soup

Use any fat-free broth and substitute any vegetable you don't like for a vegetable you do like.



  1. In a large saucepan sprayed with nonstick cooking spray, sauté the 2/3 cup sliced carrot, onion, and garlic over low heat until softened, about 5 minutes.
  2. Add fat-free broth (beef, chicken, or vegetable), 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. Serve hot.
  5. Makes four 1 cup servings.
609 members have added this recipe to their cookbook.

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Can I Have These Foods

on You: On a Diet :
Food Group Avg Member Opinion 
Vegetables and Vegetable Products
Vegetables and Vegetable Products
Vegetables and Vegetable Products
Spices and Herbs
food groups ordered by calorie contribution to recipe.


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Nutrition summary:

There are 66 calories in 1 serving of Garden Vegetable Soup.
Calorie break-down: 16% fat, 54% carbs, 30% protein.

Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories from Fat 11
Calories 66
% Daily Values*
Total Fat 1.21g 2%
  Saturated Fat 0.323g 2%
  Polyunsaturated Fat 0.29g  
  Monounsaturated Fat 0.449g  
Cholesterol 0mg 0%
Sodium 788mg 33%
Potassium 440mg  
Total Carbohydrate 9.15g 3%
  Dietary Fiber 2.4g 10%
  Sugars 4.37g  
Protein 5.16g  
Vitamin A 294% Vitamin C 121%
Calcium 20% Iron 24%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Values are based on USDA Nutrient Database SR18
of RDI*
(66 calories)
3% of RDI
Calorie Breakdown:
Carbohydrate (54%)
Fat (16%)
Protein (30%)
* Based on a RDI of 2000 calories

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15 other members have added this recipe to their cookbook for You: On a Diet.