Garden Vegetable Soup | University of Maryland Extension

Ingredients

• Non-stick cooking spray
• 2 carrots, washed and sliced
• 1 small onion, chopped
• 1 clove garlic minced or ¼ teaspoon garlic powder
• 3 cups low-sodium broth (beef, chicken, or vegetable)
• 1 cup green cabbage, washed and chopped
• 1 (14 ounce) can green beans, no salt added, rinsed and drained
• 1 (14 ounce) can diced tomatoes
• ½ teaspoon Italian seasoning
• 1 zucchini, washed and chopped