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Ingredients
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- 3 cups nonfat beef broth (reduced sodium)
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 2 cups chopped cabbage
- 1/2 yellow onion, chopped
- 1/2 cup chopped carrot
- 1/2 cup green beans, chopped
- 1/2 cup chopped zucchini (yellow or green)
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Spray a large pot with nonstick cooking spray and sauté onions, carrots, and garlic over medium heat for about 5 minutes.
- Add nonfat beef broth, tomato paste, chopped cabbage, green beans, basil, oregano, salt, and pepper. Stir to combine.
- Simmer for 5-10 minutes until vegetables are tender. Add chopped zucchini and simmer for an additional 5 minutes.
- Feel free to experiment with your choice of vegetables.
Notes
Store leftovers in an airtight container for up to 3 days.
Can be frozen for meal prep, making it convenient for future meals.
Use vegetable broth for a plant-based option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Healthy
Nutrition
- Calories: 50
- Sugar: 2
- Sodium: 500
- Fat: 1.5
- Saturated Fat: 0.5
- Unsaturated Fat: 0.5
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 3
- Protein: 3
- Cholesterol: 0