How Many Calories Are In Summer Garden Soup

Servings: 8 Cups
Nutrition information per serving:

1 Medium

Onion, coarsely chopped

1 Clove

Garlic, minced

1 Cup

Fresh corn, cut from cob

1 Cup

Carrots, sliced

1 Medium

Red or yellow sweet pepper, sliced

4 Cups

Vegetable broth (no-salt-added)

1 Teaspoon

Vegetable-flavoured bouillon granules or cubes

1 Medium

Zucchini, sliced

1 Cup

Yellow summer squash, sliced

2 Tablespoons

Fresh oregano, minced

1 Tablespoon

Fresh parsley, minced

1/4 Teaspoon

Pepper

Vegetable cooking spray

  1. Coat a large soup pot with cooking spray, place over medium heat until hot. Add onion and garlic, saut? 3 minutes or until golden and tender, stirring frequently.
  2. Add corn, sliced carrots, and sweet pepper, cook 5 minutes, stirring frequently.
  3. Add chicken broth and bouillon granules, bring to a boil. Cover, reduce heat, and simmer 15 minutes or until carrots are tender.
  4. Add zucchini, yellow squash, oregano, parsley, and pepper, cook uncovered, 5 minutes. Serve hot.

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