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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. Try it today!

Prep/Tot Time        : 20  mins

Servings                : 4


·         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


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.
2.   Stir in celery leaves and tomato paste. Cover and let stand for 5 minutes before serving.


1-1/2 cups: 210 calories, 4g fat (1g saturated fat), 0 cholesterol, 1128mg sodium, 32g carbohydrate (0 sugars, 8g fiber), 13g protein.

Recipe from tasteofhome.com

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