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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ingredients:
1 small onion, quartered, slice thin |
1 tablespoon olive oil |
5 cups reduced-sodium vegetable broth |
1 cup zucchini, sliced |
1 (15 1/2 ounce) 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 teaspoon ground pepper |
1/8 teaspoon ground turmeric |
1/4 cup celery leaves, chopped |
2 tablespoons tomato paste |
Directions:
1. In a large saucepan, saute onion in oil until tender, then add the next 11 ingredients.
2. Bring to a boil, then reduce heat, cover & simmer for about 25-30 minutes or until vegetables are tender.
3. Remove from heat, then stir in celery leaves & tomato paste. Cover & let stand for 5 minutes before serving.
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