Ingredients
| Quantity | Unit | Ingredient Name | Processing/Notes |
|---|---|---|---|
| 2 | carrots | diced | |
| 1 | onion | chopped | |
| 1/2 | teaspoon(s) | garlic powder | |
| 3 | cup(s) | broth (beef | |
| 1 | cup(s) | green beans | |
| 14.5 | ounce(s) | can diced tomatoes | |
| 1 | zucchini | chopped |
Instructions:
- Spray a large saucepan with non-stick cooking spray.
- Cook the carrot, onion and garlic in the saucepan over low heat until soft, about 5 minutes.
- Add broth, green beans and tomatoes. Bring to a boil.
- Lower heat and simmer, covered for about 15 minutes or until beans are tender.
- Stir in zucchini and heat an additional 3-4 minutes.
- Serve hot. Refrigerate leftovers.
Tips: If fresh or frozen green beans are not available, use 1-15 ounce can.
Yield:
4
Servings
Recipe Category: