Summer Vegetable Soup

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

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Nutritional Information

Amount per serving
  • Calories: 99
  • Fat: 2.1g
  • Saturated fat: 0.3g
  • Protein: 5.8g
  • Carbohydrate: 16.9g
  • Cholesterol: 0mg
  • Iron: 1.0mg
  • Sodium: 639mg
  • Calories from fat: 19%
  • Fiber: 3.2g
  • Calcium: 41mg


  • 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


  1. 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.
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