Italian Vegetable Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 6 cups reduced sodium chicken or beef broth | |
| 1/4 teaspoon pepper | |
| 2 tablespoons parsley flakes | |
| 1 (14 oz.) Can stewed tomatoes | Drained and cut up |
| 1 cup zucchini | Washed, trimmed and diced |
| ½ cup carrots | Peeled, washed, and sliced |
| ½ cup onion | Peeled, washed, and diced |
| 1 cup garbanzo beans | Peeled, washed, and diced |
| 1 cup cabbage | Washed, trimmed and sliced |
| ½ cup Italian green beans | |
| 2 teaspoons dried basil | |
| 1/4 teaspoon ground oregano |
Directions:
| Steps: | Directions: | Critical Control Point / Quality Assurance |
| 1 | In a large soup kettle bring broth, pepper, basil and oregano and parsley flakes to boil. | |
| 2 | Add zucchini, tomatoes, onion, carrots, and cabbage simmer about 30 minutes or until vegetables are tender crisp. | Cook until internal temperature reaches 135°F. |
Posted in Soup Recipes
