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vegetable soup

Vegetable Soup

Created: 10/13/2014
Last Updated: 11/17/2014

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This soup provides a big bang for the buck because of the high water content combined with the carbs, fiber and protein from the vegetables. It's a high-volume meal, so you'll feel full longer.

Prep Time:  15 Min     
Cook Time:  25 Min
Ready In: 40 Min

Servings: 2-4


  • 2/3 cup diced carrot
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 3 cups fat-free broth (any flavor)
  • 1 1/2 cups diced green cabbage
  • 1/2 cup green beans
  • 1 tablespoon tomato paste
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/2 cup diced zucchini


  1. In large saucepan sprayed with nonstick cooking spray, sauté the carrot, onion and garlic over low heat until softened, about 5 minutes.
  2. Add broth, cabbage, beans, tomato paste, basil, oregano and salt. Bring to a boil. Simmer, covered about 15 minutes or until beans are tender.
  3. Stir in the zucchini and heat 3-4 minutes. Serve hot.

This recipe is courtesy of Brown & Medina Nutrition in New York.

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