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Summer squash zucchini soup recipe

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Summer squash zucchini soup recipe

Ingredients

  • 1 small onion, quartered and thinly sliced
  • 1 tablespoon essential 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 eco-friendly 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
  • two tablespoons tomato paste

Dietary Details

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

Directions

  1. Inside a large saucepan, saute onion in oil until tender. Add some next eight ingredients. Provide a boil. Reduce heat cover and simmer for 25-half an hour or until vegetables are tender.
  2. Stir in celery leaves and tomato paste. Cover and let are a symbol of a few minutes before serving. Yield: 4 servings.

Initially printed as Summer time Vegetable Soup see how to avoid & Tasty August/September 2002, p12

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