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Photo: Quentin Bacon Photo by: Photo: Quentin Bacon

End-of-Summer Vegetable Soup

Real Simple SEPTEMBER 2008

  • Yield: Makes 6 servings
  • Prep time:20 Minutes
  • Other:15 Minutes

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

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.

Nutritional Information

Amount per serving
  • Calories: 140
  • Protein: 9g
  • Carbohydrate: 26g
  • Sugars: 6g
  • Fiber: 6g
  • Fat: 1g
  • Saturated fat: 1g
  • Sodium: 273mg
  • Cholesterol: 3mg
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End-of-Summer Vegetable Soup recipe

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