Recipe courtesy of
Farmers' Market Vegetable Soup
Yield:
Serves 8
Level:
Easy
Healthy
Yield:
Serves 8
Level:
Easy
Healthy

Ingredients

  • 2 Yukon Gold potatoes, scrubbed and cut into 1/2 inch dice
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, thinly sliced
  • 6 cups reduced-sodium chicken broth
  • 2 large tomatoes, halved, seeded, and diced
  • 2 zucchini, halved lengthwise and sliced
  • 3/4 pound green beans, trimmed and cut into 1/2-inch pieces
  • 1 cup fresh or frozen peas
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup chopped fresh basil
  • 1/2 cup grated Parmesan cheese

Directions

Combine potatoes, onion, carrots, celery, and broth in large saucepan; bring to boil over medium-high heat. Reduce heat and simmer, covered, until potatoes are just tender, about 10 minutes. Add tomatoes, zucchini, beans, peas, oregano, salt, and pepper to pot; cook, stirring occasionally, until vegetables are tender, about 10 minutes longer. Remove pot from heat and stir in basil. Serve sprinkled with Parmesan.

Per Serving (1 1/3 cups and 1 tablespoon cheese): 135 Cal, 3g Total Fat, 1g Sat Fat, 0g Trans Fat, 4mg Chol, 326mg Sod, 22g Carb, 7g Sugar, 6g Fib, 10g Prot, 122mg Calc. 

Cook's Note

Healthy Extra: Add 1 small green bell pepper, cut into 1/2-inch dice, to the soup along with the tomatoes.

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