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How to Make Garden Harvest Soup
Adjust the veggies in this soup based on what you have in your refrigerator. Get creative with the veggie combination that you use!
10 min prep time
2servings
1 ¼ cups
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Step-By-Step Instructions:
- In a medium saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the 2 cups chopped vegetables, onion, and seasoning blend for 8 to 10 minutes, or until tender-crisp, stirring occasionally. (If the vegetables get dry or start to scorch, add a little water to the saucepan.)
- Stir in the broth. Increase the heat to medium high and bring to a boil. Reduce the heat and simmer for 15 minutes so the flavors blend, stirring occasionally. Stir in the spinach. Sprinkle each serving with Parmesan cheese.
- Tips: Chop firmer vegetables, such as carrots, into smaller pieces than more tender vegetables, such as zucchini, so all the vegetables will cook at about the same rate. If you want this dish to be vegetarian, be sure to use vegetable broth instead of chicken broth.
Nutrition facts
2 Servings
-
Serving Size
1 ¼ cups
- Amount per serving Calories 95
-
Total Fat
3.5g
- Saturated Fat 0.9g
- Trans Fats 0g
- Cholesterol 5mg
- Sodium 200mg
-
Total Carbohydrate
13g
- Dietary Fiber 4g
- Total Sugars 6g
- Added Sugars 0g
- Protein 3g
- Potassium 0mg
- Phosphorous 0mg
Ingredients
olive oil
1 tsp
vegetables (uncooked, chopped, such as any combination of bell peppers, carrots, green beans, yellow summer squash, or zucchini)
2 cup
onion(s) (finely chopped)
1/4 cup
Italian seasoning blend (crumbled)
1 tsp
low sodium chicken broth (low-sodium vegetable broth or fat-free, low-sodium)
2 cup
fresh spinach leaves (loosely packed, coarsely chopped)
1 cup
Parmesan cheese (shredded or grated)
1 tbsp
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