Skip to main content

Fall Vegetable Soup

Servings per Recipe
Nutrition Facts
Calories : 70
Fat : 0 g
Sodium : 200 mg
Total Carbohydrates : 14 g
Fiber : 3 g
Protein : 3 g
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
Wash hands with soap and water.
Before cutting, gently rub produce under cool running water.
Combine carrot, potato, onion, garlic, and broth in saucepan.
Cover and cook on medium heat until boiling.
Add cabbage and broccoli to saucepan.
Lower heat and cook 10 to 15 minutes until vegetables are soft.