Summer Vegetable Soup

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

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)