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Fall Vegetable Soup

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Ingredients

1 carrot, sliced
1 large potato, chopped
1 medium onion, chopped
1/4 teaspoon garlic powder
1 can (15 ounces) reduced sodium chicken or vegetable broth
2 cup green cabbage, chopped
2 cup broccoli, chopped

Preparation 

  1. Combine carrot, potato, onion, garlic, and broth in saucepan.

  2. Cover and cook on medium heat until boiling.

  3. Add cabbage and broccoli to saucepan.

  4. Lower heat and cook 10 to 15 minutes until vegetables are soft.

Nutrition Facts

Servings per Recipe:
6.00
Calories
70.00
Fat
0.00
g
Sodium
200.00
mg
Total Carbohydrates
14.00
g
Fiber
3.00
g
Protein
3.00
g