Summer Vegetable Soup Recipe
Serves: 4
Perfect for a quick summer meal.
Yield: 4 servingsPrep Time: 10 min
Cook Time: 25 min
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 (15 1/2-ounce) can | 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, include 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. Yield: 4 servings.
Source: tasteofhome.com
