Summer Vegetable Soup

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

Updated: Sep. 01, 2023
This vegetable soup is loaded with garden goodness, from zucchini and green beans to celery and potato, but it's the turmeric that gives it a tasty new twist. It's one of our favorite summer soups!—Edith Ruth Muldoon, Baldwin, New York
Summer Vegetable Soup Recipe photo by Taste of Home

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

  1. 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.
  2. Stir in celery leaves and tomato paste. Cover and let stand for 5 minutes before serving.

Nutrition Facts

1-1/2 cups: 210 calories, 4g fat (1g saturated fat), 0 cholesterol, 1128mg sodium, 32g carbohydrate (0 sugars, 8g fiber), 13g protein.