Recipe: Mediterranean Vegetable Soup

Hearty and heart-healthy

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.

Advertising Policy

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy


Cooking spray
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


  1. 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.
  2. Add water, dried oregano, crushed red pepper, chickpeas, diced tomatoes, and vegetable broth. Bring to a boil.
  3. Reduce heat, and simmer 5 minutes.
  4. Serve with yogurt.

Nutrition information

Each serving contains:
Calories: 185
Fat: 2g
Saturated fat: 0g
Sodium: 600mg
Protein: 9g
Carbohydrate: 35g
Sugars: 0g
Dietary fiber: 6g

Source: Adapted from a recipe published in Cooking Light. *Modified to meet Go! Foods® criteria

Advertising Policy