End-of-Summer Vegetable Soup |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
freeze it |
4 cups low-sodium chicken broth |
1 15.5-ounce can cannellini beans, drained and rinsed |
1 large zucchini, cut into bite-size pieces |
1 large yellow squash, cut into bite-size pieces |
1/2 pound green beans, cut into bite-size pieces |
2 cups corn kernels (cut from 2 ears, or frozen) |
1 medium onion, finely chopped |
kosher salt and pepper |
Directions:
1. In a large bowl, combine the broth, cannellini beans, zucchini, yellow squash, green beans, corn, onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Divide the mixture among freezer-safe containers. Freeze until ready to cook, up to 3 months. Cook ItFrozen soup mixture1/4 cup fresh dill sprigsTransfer the frozen soup mixture to a saucepan. Simmer over medium heat, partially covered, for 10 minutes. Uncover and simmer until the vegetables are tender, 4 to 5 minutes. Stir in the dill.
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