SUMMER VEGETABLE SOUP

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Summer Vegetable Soup image

We found the original of this recipe in the 2008 Taste of Home Heartwarming Soups cookbook, then made several changes to it, using more vegetables & making it strictly vegetarian!

Provided by Sydney Mike

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

1 small onion, quartered, slice thin
1 tablespoon olive oil
5 cups reduced-sodium vegetable broth
1 cup zucchini, sliced
1 (15 1/2 ounce) can navy beans, rinsed, drained
1 cup red potatoes, peeled, diced
1 cup sweet potato, peeled, diced
1 cup corn
1 cup peas
1 cup green beans, cut into 1-inch pieced
1 cup tomatoes, peeled, chopped
1/4 teaspoon ground pepper
1/8 teaspoon ground turmeric
1/4 cup celery leaves, chopped
2 tablespoons tomato paste

Steps:

  • In a large saucepan, saute onion in oil until tender, then add the next 11 ingredients.
  • Bring to a boil, then reduce heat, cover & simmer for about 25-30 minutes or until vegetables are tender.
  • Remove from heat, then stir in celery leaves & tomato paste. Cover & let stand for 5 minutes before serving.

Nutrition Facts : Calories 229.4, Fat 3.4, SaturatedFat 0.5, Sodium 241.7, Carbohydrate 42.2, Fiber 12.4, Sugar 7.3, Protein 10.3

*** Explore more Summer Vegetable Soup Recipes »

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