Spring Vegetable Soup

Ingredients

  • 1 cup fresh green beans
  • 3/4 cup celery
  • 1/2 cup onion
  • 1/2 cup carrots
  • 1/2 cup mushrooms
  • 1/2 cup frozen corn
  • 1 medium Roma tomato
  • 2 tablespoons olive oil
  • 4 cups low-sodium vegetable broth
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt

Preparation

  1. Remove tips and strings from the green beans and cut into 2-inch pieces. Dice the celery, onion, carrots, mushrooms, and tomato.
  2. In a large pot heat the olive oil and sauté the celery and onion until tender.
  3. Add the remaining ingredients and bring to a boil. Reduce heat to a simmer and cook for 45 to 60 minutes.

Helpful hints

  • If desired add 1/4 to 1/2 cup of couscous or other small pasta to soup during the last 20 minutes of cooking.
  • 1/4 teaspoon salt is included in the nutrient analysis, but is optional.
  • Adjust the oregano and garlic powder to taste.

Recipe from davita.com