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Fall Vegetable Soup
Servings: 6
| 1 carrot, sliced |
| 1 lg. potato, chopped |
| 1 med. onion, chopped |
| ¼ tsp. garlic powder |
| 1 can (10¾ oz.) condensed chicken broth |
| 1 tsp. chicken-flavor instant bouillon granule |
| 1 cup water |
| 2 cups chopped green cabbage |
| 2 cups chopped broccoli |
- Instructions:
- Combine carrot, potato, onion, garlic, broth, bouillon, and water in saucepan.
- Cover and cook on medium heat until soup boils.
- Add cabbage and broccoli.
- Lower heat and cook 10 to 15 minutes until vegetables are soft.
- Can use beef broth and beef bouillon instead of chicken.
Nutrition Facts (per serving) - Calories 90 ~ fat 1 g ~ calories from fat 10 ~ sodium 540 mg ~ total carbohydrate 20 g ~ fiber 4 g
Keywords: vegetables, cabbage, soup, potato
This material was funded in part by USDA's Supplemental Nutrition Assistance Program (SNAP) and Expanded Food & Nutrition Education Program (EFNEP). The Supplemental Nutrition Assistance Program provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, call 1-800-843-6154.
