Soup is a great way to use leftover veggies. Any vegetables you have on hand will work in this recipe, so feel free to get creative! Use the half-empty bags of frozen vegetables, the last handful of baby carrots or the leftover tomatoes you chopped for taco night. It’s a party of flavors, and all veggies are welcome.
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- 1/4 cup olive oil
- 2 cloves garlic, minced
- 2 sliced carrots
- 2 sliced celery stalks
- 1/2 medium onion, chopped
- 16-ounce can whole tomatoes with juice
- 1 sliced zucchini
- 1 sliced yellow squash
- 2 cups edamame
- 1 cup broccoli
- 1 cup corn
- 6 cups low-sodium vegetable stock
- Water as needed
- 1/2 teaspoon dried thyme
- 1/2 cup tomato paste
- Salt and pepper to taste
- Sauté the onions, carrots, celery and garlic with olive oil in a large stockpot on medium heat.
- Add salt and pepper and cook until vegetables are soft and translucent, approximately 5 minutes.
- Mix 1/2 cup of stock, zucchini and squash. Simmer for 5 minutes until vegetables are soft.
- Add remaining vegetables (corn, broccoli, edamame, tomatoes) and stock. Bring to a simmer.
- Stir in tomato paste until fully blended.
- Cover and bring to a boil.
- Reduce heat and simmer uncovered for approximately 15 minutes.
- Add salt, pepper and thyme to taste.
Nutrition information (per serving)
Makes 10 servings
Total fat: 8 g
Saturated fat: 1 g
Trans fat: 0 g
Cholesterol: 0 mg
Sodium: 220 mg
Total carbohydrate: 17 g
Dietary fiber: 5 g
Sugars: 7 g
Protein: 6 g
— Recipe provided by Digestive Disease Health Team dietitians.