You’ve grown the vegetables, now harvest them for this delicious soup recipe from the Clinical Nutrition department at Children’s Medical Center.

Ingredients:

• 4 cups fat-free chicken broth
• 2 cups water
• 2 8-ounce cans of diced or crushed tomatoes
• 2 cups fresh or frozen carrots
• 1 pound of cubed potatoes
• 1 cup diced cauliflower
• 1 cup diced zucchini
• 1 cup fresh or frozen green beans
• 1 cup fresh, frozen whole kernel corn
• 1 large chopped onion
• 2 garlic cloves, minced
• 2 teaspoons dried thyme
• 2 tablespoons dried dill weed
• 1 tablespoon minced parsley
• ½ teaspoon salt
• ½ teaspoon pepper

Directions:

1. In a large pot, stir in broth, water and crushed tomatoes (do not drain). Simmer over medium heat.
2. Stir in remaining ingredients and simmer, covered, for 30 minutes or until the vegetables are tender, stirring occasionally.

Have you tried this recipe? Leave us a comment to tell us what you think.

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