Taste of Home
Summer Vegetable Soup
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
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
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1 small onion, quartered and thinly sliced
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1 tablespoon olive oil
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4 cups reduced-sodium chicken or vegetable broth
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1 cup sliced zucchini
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1 can (15-1/2 ounces) navy beans, rinsed and drained
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1/2 cup diced peeled red potato
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1/2 cup cut fresh green beans (2-inch pieces)
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1/2 cup chopped peeled tomato
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1/4 teaspoon pepper
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1/8 teaspoon ground turmeric
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1/4 cup chopped celery leaves
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2 tablespoons tomato paste
Directions
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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.
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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.
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