Hearty, heart-healthy and a great cold weather pick-me-up
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 sure to keep you cozy all fall and winter long!
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
1/2 cup chopped onion
1 cup chopped zucchini
1 cup chopped yellow squash
1 cup water
1/2 teaspoon dried oregano
1/4 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
1/4 cup plain low-fat yogurt
Calories: 185
Total fat: 2 g
Saturated fat: 0 g
Sodium: 600 mg
Protein: 9 g
Carbohydrate: 35 g
Sugar: 0 g
Dietary fiber: 6 g
— Adapted from a recipe published in Cooking Light. *Modified to meet Go! Foods® criteria.
Learn more about our editorial process.
A delicious twist on this classic dish
A satisfying and savory meal sure to impress family and friends
An easy side you can make ahead of time
EVOO is full of antioxidants and has anti-inflammatory properties, both of which aid your body in multiple ways
Only 90 calories per serving
Your metabolism may torch 1,300 to 2,000 calories daily with no activity
A gentle touch in all the right places may help drain your sinuses