Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
This vegetable soup is chock-full of garden goodness, from zucchini and green beans to celery and potato, but it’s the turmeric that gives it a tasty new twist. * This recipe is Diabetic Friendly! *
Edith Ruth Muldoon Baldwin, New York
Summer Vegetable Soup Recipe
Summer Vegetable Soup
1 small onion, quartered and thinly sliced
1 Tbsp. olive oil
4 cups reduced-sodium chicken or vegetable broth
1 cup sliced zucchini
1 can (15 ½ oz.) navy beans, rinsed and drained
½ cup diced peeled red potato
½ cup cut fresh green beans (2 inch pieces)
½ cup chopped peeled tomato
¼ tsp. pepper
1/8 tsp. ground turmeric
¼ cup chopped celery leaves
2 Tbsp. tomato paste
In a large saucepan, sauté onion in oil until tender. Add the next eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender.
Stir in celery leaves and tomato paste. Cover and let stand for 5 minutes before serving. 4 serving
(Recipe for Summer Vegetable Soup was on www.tasteofhome.com, 2014)
Speak Your Mind