Garden Soup
- Reviews 1
Ready In: 55 mins
Serves: 6
Ingredients
- 4 cups chicken broth (or vegetable broth)
- 1 (15 1/2ounce) 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
- 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.
- Divide mixture among freezer-safe containers -- freeze until ready to cook or up to 3 months.
- 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.
- Stir in dill.
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