Summer Vegetable Soup

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My Tu Duong
Summer Vegetable Soup
Budget-friendly recipe
1326

This light, refreshing soup is easy to make and can be used with any left over veggies you have at home!

What You'll Need

  • Pot
  • Wooden spoon
  • Cutting board
  • Knife
  • Measuring spoons
  • Measuring cup

Directions

  1. In a stock pot, sauté the onion in the olive oil until golden; add cumin.
  2. Add the potatoes and water.
  3. Bring soup to a boil and simmer until the potatoes are soft.
  4. Add the other vegetables and simmer until soft. You may need to add more water.
  5. Add salt and pepper to taste.

Chef Tips

  • Tomatoes can be substituted with 1 (8-oz.) can of tomatoes or tomato sauce.

  • Add some rinsed and drained canned beans to this soup for extra protein and fiber.

  • Cut this recipe in half to save money.

Storage Tips

  • Soup keeps in fridge for 3 days and freezes well. Make this soup with whatever vegetables you have at home.

Nutrition Info and more

Serving size:
1
cup
Total calories:
132
Total fat:
5 g
Saturated fat:
0.7 g
Carbohydrates:
20 g
Protein:
4 g
Fiber:
5 g
Sodium:
54 mg
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