Garden Soup

Submitted by ellie_

"Recipe source: Real Simple (September, 2008)"

 

• Ready In: 55mins
• Ingredients: 10
• Serves: 6

ingredients

• 4 cups chicken broth (or vegetable broth)
• 1 (15 1/2 ounce) can cannellini beans, drained and rinsed
• 1 zucchini, cut into bite-size pieces
• 1 summer squash, cut into bite-size pieces
• 1⁄2 lb green beans, cut into bite-size pieces
• 2 cups corn kernels
• 1 onion, chopped
• kosher salt
• pepper
• dill

directions

1. In a large bowl (or pot if making right away) combine all ingredients except for dill (broth - onion) and 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. Divide mixture among freezer-safe containers -- freeze until ready to cook or up to 3 months.
3. To cook transfer frozen soup to a saucepan and simmer over medium heat partially covered for 10 minutes. Uncover and simmer until vegetables are tender (5 more minutes or so) and soup is hot.
4. Stir in dill.

Reviews

[Acerast]

A delicious, light and summery soup! We enjoyed the vegetable combination with the dill. The green beans and onions took a lot longer to cook than the squash and corn so I will cook them together for about 5-10 minutes before adding the remainder of the veggies. A great way to take advantage of summer's bounty. Thanks ellie.