This Garden Vegetable Soup is a wholesome, low-fat dish that celebrates the vibrant flavors of fresh produce. With a base of vegetable broth and a medley of hearty vegetables like carrots, cabbage, green beans, and squash, it's gently seasoned with Italian herbs and tomato paste for depth. Ideal for a light lunch or dinner, this soup is a comforting, nourishing choice whether you're meal prepping or just looking to clean out the fridge. It’s easy to prepare, versatile, and satisfying without being heavy.
Ingredients
- 1 cup sliced carrots
- 1 onion (medium, sliced)
- 2 cloves garlic (chopped)
- 1 quart vegetable broth
- 2 cups green cabbage (sliced )
- 1 cup green beans (fresh or frozen)
- 1 tbsp tomato paste
- 2 tsp Italian seasoning
- ½ tsp salt
- 1 yellow squash (medium, sliced)
Instructions
Step 1: Sauté the Base
- Spray a large saucepan with nonstick spray and heat over medium heat.
- Sauté carrots, onion, and garlic over low heat until soft, about 8 minutes.
Step 2: Add Broth and Vegetables
- Add vegetable broth, cabbage, green beans, tomato paste, Italian seasoning, and salt.
- Bring to a boil.
Step 3: Simmer the Soup
- Reduce heat to low and simmer, covered, for 15 minutes.
Step 4: Add Squash and Finish
- Stir in sliced yellow squash.
- Cook uncovered for an additional 3–4 minutes until tender.
Tips
- Add zucchini in place of yellow squash if preferred
- Use low-sodium vegetable broth to reduce salt
- Add diced tomatoes for extra acidity
- Stir in fresh herbs like parsley or basil at the end
- Add cooked pasta or rice to make it heartier
- Blend part of the soup for a thicker texture
- Include peas or corn for sweetness
- Finish with a squeeze of lemon juice before serving
Nutrition
Calories: 85kcalCarbohydrates: 17gProtein: 3gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 0.8gSodium: 620mgPotassium: 530mgFiber: 4gSugar: 7gVitamin A: 6500IUVitamin C: 28mgCalcium: 80mgIron: 1.5mg
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