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Summer Vegetable Soup Recipe

  • 4servings
  • 30minutes
  • 210calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, C, E, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 small onion, quartered and thinly sliced

  2. 1 tablespoon olive oil

  3. 4 cups reduced-sodium chicken or vegetable broth

  4. 1 cup sliced zucchini

  5. 1 can (15-1/2 ounces) navy beans, rinsed and drained

  6. 1/2 cup diced peeled red potato

  7. 1/2 cup cut fresh green beans (2-inch pieces)

  8. 1/2 cup chopped peeled tomato

  9. 1/4 teaspoon pepper

  10. 1/8 teaspoon ground turmeric

  11. 1/4 cup chopped celery leaves

  12. 2 tablespoons tomato paste

Instructions Jump to Ingredients ↑

  1. Summer Vegetable Soup Recipe photo by Taste of Home 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.

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