This hearty vegetable soup of zucchini, yellow squash and chickpeas will warm you up inside. Stewed tomatoes, vegetable broth and a dollop of yogurt make a tasty broth.
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½ cup chopped onion
1 cup chopped zucchini
1 cup chopped yellow squash
1 cup water
½ teaspoon dried oregano
¼ teaspoon crushed red pepper
1 (15.5 ounce) can chickpeas (garbanzo beans),
drained and rinsed
1 (14.5 ounce) can no salt added diced tomatoes
1 (14.5 ounce) can low sodium vegetable broth
¼ cup plain low-fat yogurt
- Heat a large saucepan coated with cooking spray over medium high heat. Add onion, sauté for 3 minutes. Add zucchini and yellow squash, sauté 3 minutes.
- Add water, dried oregano, crushed red pepper, chickpeas, diced tomatoes, and vegetable broth. Bring to a boil.
- Reduce heat, and simmer 5 minutes.
- Serve with yogurt.
Each serving contains:
Saturated fat: 0g
Dietary fiber: 6g
Source: Adapted from a recipe published in Cooking Light. *Modified to meet Go! Foods® criteria