Summer Vegetable Soup Recipe

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Ingredients:

Serving

1 small onion, quartered , slice thin
1 tbsp olive oil
5 cups reduced-sodium vegetable broth
1 cup zucchini, sliced
1 (15 1/2 oz) can navy beans, rinsed, drained
1 cup red potatoes, peeled, diced
1 cup sweet potato, peeled, diced
1 cup corn
1 cup peas
1 cup green beans , cut into 1-inch pieced
1 cup tomato, peeled, chopped
1/4 tsp ground pepper
1/8 tsp ground turmeric
1/4 cup celery leaves, chopped
2 tbsp tomato paste

Directions:

In a large saucepan, saute onion in oil until tender, then add the next 11 ingredients.
Bring to a boil, then reduce heat, cover & simmer for about 25-30 minutes or until vegetables are tender.
Remove from heat, then stir in celery leaves & tomato paste. Cover & let stand for 5 minutes before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	266.79 Kcal (1117 kJ)
Calories from fat	60.7 Kcal
		% Daily Value*
Total Fat	6.74g	10%
Cholesterol	2.05mg	1%
Sodium	1088.86mg	45%
Potassium	1025.34mg	22%
Total Carbs	45.78g	15%
Sugars	10.05g	40%
Dietary Fiber	6.95g	28%
Protein	9.55g	19%
Vitamin C	40.8mg	68%
Vitamin A	0.2mg	7%
Iron	3.9mg	21%
Calcium	69.4mg	7%

Amount Per 100 g
Calories	64.05 Kcal (268 kJ)
Calories from fat	14.57 Kcal
		% Daily Value*
Total Fat	1.62g	10%
Cholesterol	0.49mg	1%
Sodium	261.43mg	45%
Potassium	246.18mg	22%
Total Carbs	10.99g	15%
Sugars	2.41g	40%
Dietary Fiber	1.67g	28%
Protein	2.29g	19%
Vitamin C	9.8mg	68%
Vitamin A	0.1mg	7%
Iron	0.9mg	21%
Calcium	16.7mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.