End-of-Summer Vegetable Soup

Real Simple
End-of-Summer Vegetable SoupRecipe
Photo: Quentin Bacon
Makes 6 servings


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Freeze It
4 cups low-sodium chicken broth
1 15.5-ounce can cannellini beans, drained and rinsed
1 large zucchini, cut into bite-size pieces
1 large yellow squash, cut into bite-size pieces
1/2 pound green beans, cut into bite-size pieces
2 cups corn kernels (cut from 2 ears, or frozen)
1 medium onion, finely chopped
Kosher salt and pepper


Prep: 20 Minutes
Other: 15 Minutes

In a large bowl, combine the broth, cannellini beans, zucchini, yellow squash, green beans, corn, onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Divide the mixture among freezer-safe containers. Freeze until ready to cook, up to 3 months.

Cook It
Frozen soup mixture
1/4 cup fresh dill sprigs

Transfer the frozen soup mixture to a saucepan. Simmer over medium heat, partially covered, for 10 minutes. Uncover and simmer until the vegetables are tender, 4 to 5 minutes. Stir in the dill.

Created date

August 2008

Nutritional Information

Calories 140
Protein 9 g
Carbohydrate 26 g
Sugars 6 g
Fiber 6 g
Fat 1 g
Satfat 1 g
Sodium 273 mg
Cholesterol 3 mg