SUMMER VEGETABLE SOUP RECIPE
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
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
INSTRUCTIONS
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.
NUTRITION
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
Delicious Food Recipes
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