Summer Vegetable Soup

recipe
Substitute frozen corn for fresh and 2 (14.5-ounce) cans diced tomatoes, drained, for fresh summer tomatoes, if desired.

Yield:

6 servings (serving size: about 1 1/3 cups)

Recipe from

Oxmoor House

Recipe Time

Prep: 18 Minutes
Cook: 21 Minutes

Nutritional Information

Calories 99
Fat 2.1 g
Satfat 0.3 g
Protein 5.8 g
Carbohydrate 16.9 g
Cholesterol 0 mg
Iron 1.0 mg
Sodium 639 mg
Caloriesfromfat 19 %
Fiber 3.2 g
Calcium 41 mg

Ingredients

2 teaspoons olive oil
1 1/2 cups diced onion (about 1 large)
1 garlic clove, minced
3 (14-ounce) cans fat-free, less-sodium chicken broth
2 1/4 cups (1-inch) sliced fresh green beans (about 8 ounces)
1 1/4 cups diced zucchini (about 1 small)
1 1/4 cups diced yellow squash (about 1 small)
1 cup fresh corn kernels (about 2 ears)
2 large tomatoes (about 1 1/2 pounds), chopped
1/2 cup chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon black pepper

Preparation

Heat olive oil in a large Dutch oven over medium heat. Add onion; sauté 5 minutes. Add garlic; sauté 1 minute. Add chicken broth; bring to a boil. Stir in green beans, and bring to a boil; cook 3 minutes. Add zucchini, yellow squash, and corn. Bring to a boil, and cook 4 minutes or until vegetables are tender. Stir in tomatoes; bring to a boil. Remove from heat; stir in basil, salt, and pepper.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2006
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