Garden Variety Soup
As its name implies, this incredibly filling soup makes great use of a variety of colourful vegetables.
Best Health magazine, January/February 2014; Image: Thinkstock
| Servings |
| 6servings |
| Servings |
| 6servings |
Ingredients
- 2 tsp olive oil
- 1 medium onion finely chopped
- 1 large stalk celery finely chopped
- 2 tsp fresh ginger peeled, finely chopped
- 2 medium potatoes unpeeled and cut into 1/2-in. cubes
- 2 handfuls green beans cut into 11/2-in. pieces
- 1 large carrot peeled and cut into 1/2-in. cubes
- 1 medium yellow summer squash quartered lengthwise, seeded, and cut into 1/2-in. cubes
- 8 cups water
- 1 bay leaf
- 3/4 tsp salt
- 3/4 cup fresh or frozen green peas
- 2 plum tomatoes seeded and coarsely chopped
- 2 tbsp fresh basil leaves sliced
- 1 1/2 tsp fresh thyme leaves
Servings: servings
Units:
|
Ingredients
Servings: servings
Units:
|
Instructions
- In a large pot over medium heat, heat oil. Sauté onion, celery and ginger for about 10 minutes, or until very tender. Add potatoes, green beans, carrot, squash, water, bay leaf and salt. Simmer, covered, for 20 minutes.
- Uncover soup. Simmer for 15 minutes longer. During the last five minutes, add peas, tomatoes, basil and thyme. Remove bay leaf before serving.
Recipe Notes
Per serving: 88 calories, 3 g protein, 17 g carbohydrates, 2 g total fat (0 g saturated fat), 0 mg cholesterol, 4 g fibre, 307 mg sodium.
