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
- 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.
- 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