Summer Vegetable Soup

We found the original of this recipe in the 2008 Taste of Home Heartwarming Soups cookbook, then made several changes to it, using more vegetables & making it strictly vegetarian!

• Ready In: 45 mins
• 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 1/2ounce) 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

1. In a large saucepan, saute onion in oil until tender, then add the next 11 ingredients.
2. Bring to a boil, then reduce heat, cover & simmer for about 25-30 minutes or until vegetables are tender.
3. Remove from heat, then stir in celery leaves & tomato paste. Cover & let stand for 5 minutes before serving.