This week's Quick Family Recipe is straight out of my momma's kitchen. We call it Spring Garden Vegetable Soup…but don't worry, we picked our vegetables from Publix! 😉 This is truly a one pot wonder and tastes amazing. We all made those healthy New Year's Resolutions back in January, and then we fall away from it…but this soup helps you get right back on track!
Also, a quick side note…save the outer loose leaves of your cabbage and half your can of tomato paste for next week's recipe!
In a large stockpot, heat a little bit of olive oil over medium heat and then add garlic, carrots and onions. Continue stirring, so nothing burns to the bottom. Let your vegetables begin to soften. That usually takes about 5 minutes.
To your pot, add the entire container of chicken broth, frozen green beans and chopped cabbage.
Next you'll mix in 1/2 of a small can of tomato paste.
Cover and bring to a boil, then lower heat to simmer for 15 minutes. You'll need to stir occasionally, so that your soup doesn't burn to the bottom of the pan.
At the end of 15 minutes, stir in your chopped zucchini and let cook for 4 more minutes.
Ellis and Tyler would love to see your family making Spring Garden Vegetable Soup together! You can share your pics on the Z88.3 Mornings Facebook Page!