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End-of-Summer Vegetable Soup

Photo: Quentin Bacon
Prep time 20 mins
Other time 15 mins
Yield Makes 6 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.