Garden Vegetable & Herb Soup

Name: Garden Vegetable & Herb Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings (2 quarts).
Ingredients: 2 tablespoons olive oil; 2 medium onions, chopped; 2 large carrots, sliced; 1 pound red potatoes (about 3 medium), cubed; 2 cups water; 1 can (14-1/2 ounces) diced tomatoes in sauce; 1-1/2 cups vegetable broth; 1-1/2 teaspoons garlic powder; 1 teaspoon dried basil; 1/2 teaspoon salt; 1/2 teaspoon paprika; 1/4 teaspoon dill weed; 1/4 teaspoon pepper; 1 medium yellow summer squash, halved and sliced; 1 medium zucchini, halved and sliced

I submitted this recipe to a local newspaper and won first prize. I make this hearty soup whenever my family needs a good dose of veggies. —Jody Saulnier, Woodstock, New Hampshire

Ingredients

2 tablespoons olive oil
2 medium onions, chopped
2 large carrots, sliced
1 pound red potatoes (about 3 medium), cubed
2 cups water
1 can (14-1/2 ounces) diced tomatoes in sauce
1-1/2 cups vegetable broth
1-1/2 teaspoons garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon dill weed
1/4 teaspoon pepper
1 medium yellow summer squash, halved and sliced
1 medium zucchini, halved and sliced

Directions

In a large saucepan, heat oil over medium heat. Add onions and carrots; cook and stir until onions are tender, 4-6 minutes. Add potatoes and cook 2 minutes. Stir in water, tomatoes, broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes and carrots are tender, 8-10 minutes.
Add yellow squash and zucchini; cook until vegetables are tender, 8-10 minutes longer. Serve or, if desired, puree mixture in batches, adding additional broth until desired consistency is achieved.

Nutrition Facts

1 cup: 115 calories, 4g fat (1g saturated fat), 0 cholesterol, 525mg sodium, 19g carbohydrate (6g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

Originally published as Harvest Vegetable Soup in Healthy Cooking Annual Recipes 2016