Simple Summer Vegetable Soup
Yield
8 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
|
|
| 1 | medium |
onions
chopped |
|
| 2 | medium |
carrots
scraped, sliced |
|
| 2 | each |
celery stalks
sliced |
|
| 8 | cups |
chicken broth
|
|
| 2 | medium |
tomatoes
peeled, chopped |
|
| 2 | medium |
zucchini
quarter and slice |
|
| ½ | cup |
green beans
or peas |
|
| 1 | cup |
spinach
fresh, wash, cut into strips |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
|
|
| 1 | medium |
onions
chopped |
|
| 2 | medium |
carrots
scraped, sliced |
|
| 2 | each |
celery stalks
sliced |
|
| 1.9 | l |
chicken broth
|
|
| 2 | medium |
tomatoes
peeled, chopped |
|
| 2 | medium |
zucchini
quarter and slice |
|
| 118 | ml |
green beans
or peas |
|
| 237 | ml |
spinach
fresh, wash, cut into strips |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Melt the butter in a soup pot; add the onion, carrots and celery.
Cook over medium heat, stirring often, for 5 minutes.
Add the broth and tomatoes and simmer another 10 minutes.
Add the spinach and cook for an additional 1 minute.
Season with salt and pepper to taste.
