Garden Harvest Soup

Garden Harvest Soup
Summary

Adjust the veggies in this soup based on what you have in your refrigerator. Get creative with the veggie combination that you use!

  • Prep time
    10 min
  • Servings
    2 Servings
  • Serving size
    1 ¼ cups
Cooking for 1 or 2 Dinner Lunch Sides Vegetarian Veggie Rich
Nutrition Facts

Nutrition Facts

2 Servings

  • Serving Size
    1 ¼ cups
  • Amount per serving Calories 95

  • Total Fat 3.5g
    • Saturated Fat 1g
  • Cholesterol less than 5mg
  • Sodium 200mg
  • Total Carbohydrate 13g
    • Dietary Fiber 4g
    • Total Sugars 6g
  • Protein 3g
Cooking for 1 or 2 Dinner Lunch Sides Vegetarian Veggie Rich
Ingredients

Ingredients

  • olive oil
    1 tsp
  • vegetables (uncooked, chopped, such as any combination of bell peppers, carrots, green beans, yellow summer squash, or zucchini)
    2 cup
  • onion(s) (finely chopped)
    1/4 cup
  • Italian seasoning blend (crumbled)
    1 tsp
  • low sodium chicken broth (low-sodium vegetable broth or fat-free, low-sodium)
    2 cup
  • fresh spinach leaves (loosely packed, coarsely chopped)
    1 cup
  • Parmesan cheese (shredded or grated)
    1 tbsp
Directions

Directions

  1. In a medium saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the 2 cups chopped vegetables, onion, and seasoning blend for 8 to 10 minutes, or until tender-crisp, stirring occasionally. (If the vegetables get dry or start to scorch, add a little water to the saucepan.)

  2. Stir in the broth. Increase the heat to medium high and bring to a boil. Reduce the heat and simmer for 15 minutes so the flavors blend, stirring occasionally. Stir in the spinach. Sprinkle each serving with Parmesan cheese.

  3. Tips: Chop firmer vegetables, such as carrots, into smaller pieces than more tender vegetables, such as zucchini, so all the vegetables will cook at about the same rate. If you want this dish to be vegetarian, be sure to use vegetable broth instead of chicken broth.

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