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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

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Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

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

Summer Vegetable Soup Recipe photo by Taste of Home

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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.

Summer Vegetable Soup

Total Time

Makes

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