Servings | Prep Time | Cook Time |
---|---|---|
8 | 10 mins | 40 mins |
1. | Bring the broth and water in a boil. |
2. | Add sliced carrots and potatoes. |
3. | Slice pepper and mushrooms, roast in a pan for 5-7 minutes, then add to the broth. |
4. | Cut squash and add to the broth. Put on medium heat and cook for 15 minutes. |
5. | Shred cabbage and add to the broth. Cook for 10 minutes. |
There are 76 calories in 1 serving of Garden Vegetable Soup.
Calorie split: 14% fat, 76% carbs, 11% protein.
|
Serving Size | 1 serving |