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Summer Vegetable Soup

 Summer Vegetable Soup
"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.
4 ServingsPrep/Total Time: 30 min.

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,

2 of 2

Summer Vegetable Soup (continued)

Nutritional Facts: 1 vegetable, 1 fat.