Print (No Image)

Fall Vegetable Soup

Nutrition Facts
Servings per Recipe:
6 servings
 Amount Per Serving
Calories 90
Fat 1g
Sodium 420mg
Total carbohydrate 18g
Fiber 3g
Protein  5g
1 carrot, sliced
1 large potato, chopped
1 medium onion, chopped
¼ tsp. garlic powder
1 can (10¾ ounces) condensed chicken broth
1 tsp. chicken-flavored instant bouillon granule
1 cup water
2 cups green cabbage, chopped
2 cups broccoli, chopped
  1. Combine carrot, potato, onion, garlic, broth, bouillon, and water in saucepan.
  2. Cover and cook on medium heat until boiling.
  3. Add cabbage and broccoli to saucepan.
  4. Lower heat and cook 10 to 15 minutes until vegetables are soft.

1. Note: You can use beef broth and beef bouillon instead of chicken.

Keywords: broccoli, cabbage, carrots , onions, potato, soup, vegetables

Add a Note:

Share this recipe with your friends    Share on Facebook    Tweet on Twitter