Summer Garden Soup Recipe

Summer Garden Soup Recipe photo by Taste of Home

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This soup is very tasty, and the best part is that all of the main ingredients come straight from my garden. It's even good when served chilled.

This recipe is:

Quick

Diabetic Friendly

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Summer Garden Soup Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

15 15 30

Ingredients

1 cup chopped onion
2 tablespoons olive oil
4 to 6 garlic cloves, minced
3 cups chopped fresh tomatoes
1 cup fresh or frozen cut green beans
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
1/2 teaspoon minced fresh dill or pinch dill weed
1/4 teaspoon salt, optional
1/4 teaspoon pepper
3-1/2 cups chicken broth
1 cup fresh or frozen peas
1 cup sliced zucchini or yellow summer squash

Directions

In large saucepan, saute onion in oil until onion is tender. Add garlic; cook 1 minute longer. Add the tomatoes, beans, basil, tarragon, dill, salt if desired and pepper.
Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the broth, peas and zucchini; simmer for 5-10 minutes or until vegetables are crisp-tender. Yield: 8 servings (2 quarts).

Nutritional Facts One 1-cup serving (prepared with reduced-sodium chicken broth and without salt) equals 86 calories, 5 g fat (0 saturated fat), 2 mg cholesterol, 77 mg sodium, 10 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

Originally published as Summer Garden Soup in Country Extra September 1997, p49