Garlic Vegetable Soup

Portion Size: 1 cup Yields: 8 servings

Ingredients Notes: 
6 cups reduced sodium chicken or beef broth 
¼ teaspoon pepper
3 garlic cloves mincedWashed, peeled and minced
2 tablespoons parsley flakes
1 (14 oz.) Can stewed tomatoesDrained and cut up
¼ cup. Celery stalkWashed, trimmed and diced
½ cup CarrotsPeeled, washed, and sliced
¼ cup OnionPeeled, washed, and diced
3 cups cabbageWashed, trimmed, and chopped
1 cup garlic croutons 

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1In a large soup kettle bring broth, pepper and parsley flakes to boil.
2Add garlic, celery, tomatoes, onion, carrots, and cabbage and simmer about 30 minutes or until vegetables are tender crisp. To serve, top with croutons.Cook until internal temperature reaches 135°F.
To make this recipe gluten free: Use GF broth and GF croutons. Always check all ingredients to be sure they are gluten free.
Posted in

Jacqueline Larson M.S., R.D.N. and Associates