Summer Vegetable Soup Recipe

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Ingredients:

Serving

2 tsp olive oil
1 1/2 cups diced onion (about 1 large)
1 garlic clove, minced
3 (14-oz) cans fat-free , less-sodium chicken broth
2 1/4 cups (1-inch) sliced fresh green beans (about 8 oz)
1 1/4 cups diced zucchini (about 1 small)
1 1/4 cups diced yellow squash (about 1 small)
1 cup fresh corn kernels (about 2 ears )
2 large tomatoes (about 1 1/2 lb), chopped
1/2 cup chopped fresh basil
1/4 tsp salt
1/4 tsp black pepper

Directions:

Heat olive oil in a large Dutch oven over medium heat. Add onion; sauté 5 minutes. Add garlic; sauté 1 minute. Add chicken broth; bring to a boil. Stir in green beans, and bring to a boil; cook 3 minutes. Add zucchini, yellow squash, and corn. Bring to a boil, and cook 4 minutes or until vegetables are tender. Stir in tomatoes; bring to a boil. Remove from heat; stir in basil, salt, and pepper.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	117.59 Kcal (492 kJ)
Calories from fat	15.87 Kcal
		% Daily Value*
Total Fat	1.76g	3%
Sodium	146.5mg	6%
Potassium	816.5mg	17%
Total Carbs	20.55g	7%
Sugars	8.5g	34%
Dietary Fiber	4.04g	16%
Protein	6.57g	13%
Vitamin C	42mg	70%
Iron	1.2mg	7%
Calcium	62.3mg	6%

Amount Per 100 g
Calories	37.12 Kcal (155 kJ)
Calories from fat	5.01 Kcal
		% Daily Value*
Total Fat	0.56g	3%
Sodium	46.25mg	6%
Potassium	257.75mg	17%
Total Carbs	6.49g	7%
Sugars	2.68g	34%
Dietary Fiber	1.28g	16%
Protein	2.07g	13%
Vitamin C	13.3mg	70%
Iron	0.4mg	7%
Calcium	19.7mg	6%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

1.7

Points
3

PointsPlus

Good Points

low calorie,
low fat,
saturated fat free,
low sodium,
cholesterol free

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