End-of-Summer Vegetable Soup

Recipe from Real Simple

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Recipe Time

Prep Time:
Other: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 140
  • Protein: 9g
  • Carbohydrate: 26g
  • Sugars: 6g
  • Fiber: 6g
  • Fat: 1g
  • Saturated fat: 1g
  • Sodium: 273mg
  • Cholesterol: 3mg

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

Preparation

  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.
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End-of-Summer Vegetable Soup Recipe at a Glance
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