Garden Vegetable Soup | Extension | West Virginia University

Ingredients

• nonstick cooking spray
• 2 carrots, peeled and chopped
• 1 large onion, chopped
• 2 (14.5 ounce) cans low sodium broth (chicken or vegetable)
• 1 cup chopped green cabbage
• 2 cups of fresh or 1 (14.5 ounce) can green beans, not drained
• 2 large tomatoes, diced or 1 (14.5 ounce) can diced tomatoes, not drained
• ¼ teaspoon garlic powder
• ½ teaspoon Italian seasoning
• 1 medium zucchini, chopped
• ½ teaspoon salt
• black pepper to taste