Summer Vegetable Soup Recipe

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Ingredients:

Serving

1 small onion, quartered and thinly sliced
1 tbsp olive oil
4 cups reduced-sodium chicken or vegetable broth
1 cup sliced zucchini
1 can (15-1/2 oz) navy beans, rinsed and drained
1/2 cup diced peeled red potato
1/2 cup cut fresh green beans (2-inch pieces)
1/2 cup chopped peeled tomato
1/4 tsp pepper
1/8 tsp ground turmeric
1/4 cup chopped celery leaves
2 tbsp tomato paste

Directions:

In a large saucepan, saute onion in oil until tender. Add the next eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender.
Stir in celery leaves and tomato paste. Cover and let stand for 5 minutes before serving. Yield: 4 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	101.92 Kcal (427 kJ)
Calories from fat	32.24 Kcal
		% Daily Value*
Total Fat	3.58g	6%
Sodium	572.94mg	24%
Potassium	789.78mg	17%
Total Carbs	11.04g	4%
Sugars	3.03g	12%
Dietary Fiber	2.41g	10%
Protein	6.1g	12%
Vitamin C	30.8mg	51%
Iron	1.3mg	7%
Calcium	51.7mg	5%

Amount Per 100 g
Calories	25.77 Kcal (108 kJ)
Calories from fat	8.15 Kcal
		% Daily Value*
Total Fat	0.91g	6%
Sodium	144.86mg	24%
Potassium	199.68mg	17%
Total Carbs	2.79g	4%
Sugars	0.77g	12%
Dietary Fiber	0.61g	10%
Protein	1.54g	12%
Vitamin C	7.8mg	51%
Iron	0.3mg	7%
Calcium	13.1mg	5%

* 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

1.9

Points
2

PointsPlus

Good Points

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

Bad Points

High in Sodium

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