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Vegetable Soup

Photo: Kate Sears
Prep time 15 mins
Cook time 30 mins
Total time 45 mins
Yield Serves 6
Chock-full of veggies--nine to be exact, our homemade Vegetable Soup is the ultimate feel-good, good-for-you soup.

Ingredients

  • 2 tablespoons canola oil
  • 2 carrots, cut into 1/2-inch dice
  • 1 large onion, chopped
  • 1 rib celery, thinly sliced
  • 1 clove garlic, minced
  • 1 14.5-oz. can diced tomatoes, drained
  • 2 small Yukon Gold or red potatoes (about 4 oz. each), cut into 1/2-inch dice
  • 6 cups low-sodium vegetable broth
  • 1 small zucchini, cut into 1/2-inch dice
  • 1 small yellow squash, cut into 1/2-inch dice
  • 1 cup broccoli florets, cut into small pieces
  • Salt and pepper
  • 3/4 cup grated Parmesan
  • Chopped fresh herbs, such as thyme, parsley or basil, optional

Nutrition Information

  • calories 183
  • fat 8 g
  • satfat 3 g
  • protein 8 g
  • carbohydrate 19 g
  • fiber 4 g
  • cholesterol 11 mg
  • sodium 628 mg

How to Make It

  1. Warm oil in a large saucepan over medium-high heat. Add carrot, onion and celery and cook, stirring often, until slightly softened, about 3 minutes. Add garlic and sauté 1 minute longer. Stir in tomatoes and potatoes. Pour in broth and bring to a boil. Reduce heat to low and simmer, uncovered, until flavors have blended and potatoes are slightly softened, about 10 minutes.

  2. Add zucchini, squash and broccoli and continue to cook until potatoes are cooked through and vegetables are tender but not mushy, about 7 minutes. Season with salt and pepper. Sprinkle with Parmesan and herbs, if desired. Serve hot.