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Summer Vegetable Soup Recipe

Summer Vegetable Soup Recipe

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. —Edith Ruth Muldoon, Baldwin, New York
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 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


  • 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. 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.