Summer Vegetable Soup
photo by breezermom
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 1 small onion, quartered, slice thin
- 1 tablespoon olive oil
- 5 cups reduced-sodium vegetable broth
- 1 cup zucchini, sliced
- 1 (15 1/2 ounce) can navy beans, rinsed, drained
- 1 cup red potatoes, peeled, diced
- 1 cup sweet potato, peeled, diced
- 1 cup corn
- 1 cup peas
- 1 cup green beans, cut into 1-inch pieced
- 1 cup tomatoes, peeled, chopped
- 1⁄4 teaspoon ground pepper
- 1⁄8 teaspoon ground turmeric
- 1⁄4 cup celery leaves, chopped
- 2 tablespoons tomato paste
directions
- In a large saucepan, saute onion in oil until tender, then add the next 11 ingredients.
- Bring to a boil, then reduce heat, cover & simmer for about 25-30 minutes or until vegetables are tender.
- Remove from heat, then stir in celery leaves & tomato paste. Cover & let stand for 5 minutes before serving.
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Reviews
-
This is very colorful and delicious. I wasn't sure what type of peas to use, so I just grabbed some that I had put up this summer, crowder peas, and added those to the recipe. I did add some salt at serving, but if you are used to salt-free cooking, I'm sure you'd be happy with the soup without it. I loved how you could taste the flavors of each individual vegetable.