Quick eight-vegetable soup

View step-by-step instructions Link to step-by-step instructions

Makes 4 servings.

Ingredients

1 tablespoon extra-virgin olive oil

1 small onion, chopped

4 cups vegetable broth or fat-free, reduced-sodium chicken broth

1/2 cup frozen baby lima beans

1 can (15 ounces) no-salt-added black, Great Northern or navy beans

1 cup frozen mixed vegetables

1/2 cup frozen tri-colored bell peppers

2 teaspoons dried oregano or thyme

Pinch of dried red pepper flakes

1 cup frozen broccoli florets

Salt, to taste

1/4 cup grated Parmesan cheese

Directions

  • In large saucepan, heat oil over medium-high heat.
  • Add onion, and cook until translucent, 5 minutes, stirring occasionally.
  • Add broth, and bring liquid to boil.
  • Add lima beans; reduce heat; and simmer, covered, for 5 minutes.
  • Add canned beans, mixed vegetables, peppers, oregano and pepper flakes, and simmer, covered, for 5 minutes.
  • Add broccoli, cover, and cook for 5 minutes.
  • Add salt to taste.
  • To serve, divide soup among deep bowls.
  • Top each serving with 1 tablespoon Parmesan cheese, or pass it separately at table.

This soup keeps, covered in refrigerator, for 3 days. Reheat in covered pot over medium heat.

Nutrition information

Serving size: 1 2/3 cups. Amount per serving: 298 calories, 8g total fat (2g saturated fat), 43g carbohydrates, 17g protein, 13g dietary fiber, 237mg sodium.

Source: American Institute for Cancer Research

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