Soup is a favorite winter meal of mine—a big hot bowl of soup on a cold day is just so warm and comforting! And if you like veggies, this Zucchini-Vegetable Soup is a good one to try. In addition to zucchini, it’s also made with green beans, chopped onion, and sliced carrots, all cooked until tender in a tomato–vegetable broth (or you can substitute chicken or beef broth instead).
There’s some chopping and slicing of veggies involved in making this, but it’s worth the time it takes! You can seed your zucchini before slicing it if you want, but if you don’t mind having some seeds in your soup, you can just slice it without seeding, which is what I did.
ZUCCHINI -VEGETABLE SOUP by NancyC
Makes 6 to 8 servings
4 cups vegetable broth (or substitute chicken or beef broth)
1 (6-ounce) can tomato paste
6 cups sliced zucchini (about 2 medium)—cut slices into halves or fourths
2 cups fresh or frozen (and thawed) green beans, sliced into 1″ pieces
1 1/2 cups chopped onion (about 1 medium)
2 cups sliced carrots (about 2 medium)
1/2 teaspoon salt
1 Tablespoon dried parsley flakes
1/2 to 3/4 Tablespoon Italian seasoning
2 cloves garlic, minced
Additional salt and pepper, to taste
In large pot, over medium heat, stir together the broth and tomato paste.
Add the zucchini, green beans, onion, carrots, salt, dried parsley flakes, Italian seasoning, and minced garlic.
Heat mixture to boiling, then reduce heat to low, cover and simmer 35 to 40 minutes, until vegetables are tender.
Season with additional salt and pepper to taste, then serve.
Recipe from NancyC | nancy-c.com
The Italian seasoning adds a great flavor to this soup, along with the garlic and onion. If you’re trying to get more veggies in your diet, this is a great recipe to try! What kinds of soup have you been making this winter?