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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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, says Edith Ruth Muldoon of Baldwin, New York. Ingredients:
1 small onion, quartered and thinly sliced |
1 tablespoon olive oil |
4 cups reduced-sodium chicken or vegetable broth |
1 cup sliced zucchini |
1 can (15-1/2 ounces) navy beans, rinsed and drained |
1/2 cup diced peeled red potato |
1/2 cup cut fresh green beans (2-inch pieces) |
1/2 cup chopped peeled tomato |
1/4 teaspoon pepper |
1/8 teaspoon ground turmeric |
1/4 cup chopped celery leaves |
2 tablespoons tomato paste |
Directions:
1. In a large saucepan, saute 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.
2. Stir in celery leaves and tomato paste. Cover and let stand for 5 minutes before serving. Yield: 4 servings.
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