Preparation Time: 10 mins
Cooking Time: 25 mins
Rating:
FatSecret Members Average Rating
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Use any fat-free broth and substitute any vegetable you don't like for a vegetable you do like.
Ingredients
Directions
- In a large saucepan sprayed with nonstick cooking spray, sauté the 2/3 cup sliced carrot, onion, and garlic over low heat until softened, about 5 minutes.
- Add fat-free broth (beef, chicken, or vegetable), cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil.
- Lower heat and simmer, covered, about 15 minutes or until beans are tender.
- Stir in zucchini and heat 3-4 minutes. Serve hot.
- Makes four 1 cup servings.
631 members have added this recipe to their cookbook.
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![](https://m.ftscrt.com/static/images/box/membersicon.gif) Reviews
I enjoyed this soup. I added a small salad on the side. Good recipe.
07 Jun 07 by member: pinkskullery
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this isnt the best for the fat flush diet because you can only eat one carrot, and can't eat beans, oregano, or salt but if this keeps you from splurging, its fine.
06 Apr 07 by member: jenny.wenny
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This was delicious.. I had this in Phase I and I swore I ate it for lunch, dinner, you name it. I loved it!
22 Feb 07 by member: Agabby
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I thought that carrots were off limits?
28 Jan 07 by member: jeanniep
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Nutritional Summary:
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![](https://m.ftscrt.com/static/images/icons/myfs_box_blue.gif) |
There are 66 calories in 1 serving of Garden Vegetable Soup.
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![](https://m.ftscrt.com/static/images/icons/myfs_box_blue.gif) |
Calorie Breakdown: 16% fat, 54% carbs, 30% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
275 kj
66 kcal
Protein
5.16g
Carbohydrates
9.15g
Sugar
4.37g
Fat
1.21g
Saturated Fat
0.323g
Trans Fat
0g
Polyunsaturated Fat
0.29g
Monounsaturated Fat
0.449g
Cholesterol
0mg
Fibre
2.4g
Sodium
788mg
Potassium
440mg
Calorie Breakdown:
Carbohydrate (54%)
Fat (16%)
Protein (30%)
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*Based on an RDI of 2000 calories
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