Focused recipe
Healthy Vegetable Soup
A light and colorful clear broth soup made with broccoli, zucchini, yellow squash, green beans, and red bell pepper simmered in vegetable broth. No cream, no butter, and ready in under 15 minutes.
American healthy Mediterranean Updated 9/10/2012
Ingredients
Measured from the catalog payload.
- 1 cup broccoli floret chopped
- 1 cup yellow squash sliced
- 1 cup zucchini sliced
- 1 piece red bell pepper chopped
- 1 cup green bean sliced into 1 1/2 inch pieces
- 1 piece yellow onion sliced
- 5 cups vegetable broth
- teaspoon salt
- teaspoon ground black pepper
Instructions
6 cooking steps
- Pour the vegetable broth into a large cooking pot. Bring it to a boil over high heat. Using a well-seasoned broth helps limit the amount of added salt.
- Add the sliced onion to the boiling broth and cook for about 1 minute until it starts to soften.
- Add the broccoli, yellow squash, zucchini, green beans, and red bell pepper. Let the soup return to a boil, then lower the heat and cook for 5 to 7 minutes. Avoid overcooking so the vegetables stay tender and vibrant.
- Taste the soup and season with salt and ground black pepper only if needed.
- Transfer to individual serving bowls.
- Serve warm. Share and enjoy!
Catalog details
Useful for browsing and sync.
Appetizer, Dinner, Lunch, Soup, Vegetable light, quick, soup, vegetable Public recipe Revision 1