Summer Vegetable Soup

Name: Summer Vegetable Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings.
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

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

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.

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.

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

Reviews

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Average Rating:

FACSteacher

Aug 15, 2016

I loved this soup and only gave it 4 stars because I modified it and didn't stick with the recipe "as written". I added a little orange pepper, garlic with the onion, chopped celery instead of leaves, 1/4 tsp. ground mustard, 1/4 tsp. lemon pepper seasoning, and sprinkled a little cooked bacon on top because I was hungry for bacon. I also skipped the tomato paste. I love recipes like this that allow the cook to interchange vegetables to personal preference and I agree that the turmeric gives it a great flavor and color! I'll keep this one for sure!
walkerjo

Aug 31, 2015

Tumeric gives broth a nice flavor.
laurietexasnana

Aug 26, 2015

Very tasty. I love the idea of using my veggies from my garden. Nice and fresh, smells great cooking on the stove.
shuffcow

Aug 25, 2015

I made this as directed except that I used chick peas instead of white beans, and I used fresh herbs from my garden for the seasoning. Next time I will make it a little spicier but it was delicious. I like it cold on hot , humid summer days.
sauceysandy

Jul 31, 2014

Delicious! I made this soup for meatless Monday. I followed the recipe to a T and It was a big hit. I will make this again and again. Thanks!
swinny

Jul 27, 2014

We had this for dinner tonight. Delish!!!!
thriftymom36

Jul 27, 2014

Great soup! Used canned petite tomatoes & frozen mixed vegetables in place of of tomato & green beans. Didn't have any turmeric but added minced garlic to onions. Delicious will make again.
minnesotadeb

Jul 23, 2014

this looks great and I'm going to try it today ... but I want to know if it will freeze well for enjoying this fall/winter???? I'll upgrade my review after trying the recipe ... :)
KarenKeefe

Jul 21, 2014

Great summer veggie soup! I omitted potatoes and added thin sliced carrots. Then 10 mins before done added baby shell pasta. Delicious!
ErinBelzile

Jul 21, 2014

Seriously anybody who doesn't read how people change/add/delete things from a recipe is losing out I get a lot of good ideas from people who share their changes they made.