Summer Vegetable Soup Recipe

Summer Vegetable Soup Recipe photo by Taste of Home

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"This vegetable soup is chock-full of garden goodness, from zucchini and green beans to celery and potato, but it's the turmeric that gives it a tasty new twist," says Edith Ruth Muldoon of Baldwin, New York.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Summer Vegetable Soup Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

5 25 30

Ingredients

1 small onion, quartered and thinly sliced
1 tablespoon olive oil
4 cups reduced-sodium chicken or vegetable broth
1 cup sliced zucchini
1 can (15-1/2 ounces) navy beans, rinsed and drained
1/2 cup diced peeled red potato
1/2 cup cut fresh green beans (2-inch pieces)
1/2 cup chopped peeled tomato
1/4 teaspoon pepper
1/8 teaspoon ground turmeric
1/4 cup chopped celery leaves
2 tablespoons tomato paste

Directions

In a large saucepan, saute onion in oil until tender. Add the next eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender.
Stir in celery leaves and tomato paste. Cover and let stand for 5 minutes before serving. Yield: 4 servings.

Nutritional Facts 1-1/2 cups equals 210 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 1,128 mg sodium, 32 g carbohydrate, 8 g fiber, 13 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable, 1 fat.

Originally published as Summer Vegetable Soup in Light & Tasty August/September 2002, p12