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    You are in: Home / Low-cholesterol / Garden Vegetable Soup Recipe
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    Garden Vegetable Soup

    Garden Vegetable Soup. Photo by jrusk

    1/1 Photo of Garden Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

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    Units: US | Metric


    1. 1
      Spray a large saucepan with non-stick cooking spray.
    2. 2
      Saute the carrot, onion and garlic over low heat until softened, about 5 minutes.
    3. 3
      Add broth, cabbage, green beans, tomato paste and simmer, covered about 15 minutes or until beans are tender.
    4. 4
      Stir in zucchini and heat 3-4 minutes.
    5. 5
      Serve hot.

    Ratings & Reviews:

    • on December 12, 2002


      With our miserable bone-chilling weather, I had a taste for a good hearty quick soup. However, when I went to the local grocery store (why are they all called ?supermarkets?? how come there are no averagemarkets, goodmarkets, or alsoranmarkets?} to purchase the vegetables, the only green beans they had looked every bit as bad as TV chef Jamie Oliver?s hair. So I was forced to nix the beans, but I got lucky and spotted a couple of very decent ears of corn, so I cut the corn off the cobs and used that instead. I was out of homemade beef broth and I would only use store-bought beef broth to feed starving Armenians, so I made a quick broth using English Bovril which has an extremely intense beef flavour ? that, combined with the tomato flavour, was absolutely heavenly. I also lucked out and found very fresh herbs in the store, so I used them instead of dried. As to the garlic cloves, I referred to Recipezaar member MeanChef?s famous garlic formula: ?If a recipe calls for one garlic clove, use three?. The end result of all this was a most superior quick and easy soup that warmed the cockles of the hearts of all those who consumed it.

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    • on January 22, 2003


      This is an excellent recipe not only for people watching their calories and fat, but for anyone that loves a good vegetable soup. I have tried it with both chicken and beef broth and they are equally as good. For a little extra I have added pieces of chicken, mushrooms and celery. Five stars in my book.

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    • on December 02, 2002


      This is an excellent recipe with an added bonus of being good for the diet conscious! I loved it! I am partial to chicken soup, so I used the chicken broth. Thanks for posting!

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    Read All Reviews (48)


    Nutritional Facts for Garden Vegetable Soup

    Serving Size: 1 (104 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 42.1
    Calories from Fat 4
    Total Fat 0.4 g
    Saturated Fat 0.1 g
    Cholesterol 0.2 mg
    Sodium 658.2 mg
    Total Carbohydrate 8.7 g
    Dietary Fiber 2.3 g
    Sugars 4.4 g
    Protein 1.9 g

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