Jeff's Garden Vegetable Soup
| Prep Time: 20 min | Serves: 6 |
| Cooking Time: 25 min | Yield: 9 cups |
Tangy soup with cabbage, carrots, celery, zucchini, onion and garlic; spiced up with basil and oregano. This soup is low calorie-low carb, fat-free, high fiber and cholesterol-free.
Ingredients
- 156 g Carrots
- 150 g Yellow Onion Large
- 4 clove Garlic
- 5 cups Cabbage, Shredded
- 8 oz Cut Green Beans (frozen)
- 2 tbsp Tomato Paste
- 1 tsp Basil, Dried
- 1 tsp Oregano, Ground
- 1 tsp Kosher Salt
- 1 Large Raw Zucchini
- 6 cups Water
- 6 tsp Vegetable Seasoning
- 1/2 cup Celery (raw)
- 2 cups Rutabaga
Directions
Dice the celery, carrots, zucchini, onion and garlic. Spray pot with cooking spray and apply medium heat. Cook the onion, celery, garlic, cabbage, green beans and carrots for 5-minutes. Add water, tomato paste, basil, salt, oregano and vegetable seasoning. Bring to a boil and simmer covered on medium heat for 15-minutes. Next add zucchini and simmer for 5-minutes.