Best Health Magazine Canada

Garden Variety Soup

CourseDinner, Lunch
CuisineSoup, Vegetables, Vegetarian

Servings

6servings

Servings

6servings

Ingredients

2tsp olive oil
1medium onionfinely chopped
1large stalk celeryfinely chopped
2tsp fresh gingerpeeled, finely chopped
2medium potatoesunpeeled and cut into 1/2-in. cubes
2handfuls green beanscut into 11/2-in. pieces
1large carrotpeeled and cut into 1/2-in. cubes
1medium yellow summer squashquartered lengthwise, seeded, and cut into 1/2-in. cubes
8cups water
1 bay leaf
3/4tsp salt
3/4 cup fresh or frozen green peas
2 plum tomatoesseeded and coarsely chopped
2tbsp fresh basil leavessliced
1 1/2tsp fresh thyme leaves

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.