Easy Vegetable Tomato Soup – Cleveland Clinic

Soup is a great way to use leftover veggies. Any vegetables you have on hand will work in this recipe, so feel free to get creative! Use the half-empty bags of frozen vegetables, the last handful of baby carrots or the leftover tomatoes you chopped for taco night. It’s a party of flavors, and all veggies are welcome.

Ingredients

• 1/4 cup olive oil
• 2 cloves garlic, minced
• 2 sliced carrots
• 2 sliced celery stalks
• 1/2 medium onion, chopped
• 16-ounce can whole tomatoes with juice
• 1 sliced zucchini
• 1 sliced yellow squash
• 2 cups edamame
• 1 cup broccoli
• 1 cup corn
• 6 cups low-sodium vegetable stock
• Water as needed
• 1/2 teaspoon dried thyme
• 1/2 cup tomato paste
• Salt and pepper to taste

Directions

1. Sauté the onions, carrots, celery and garlic with olive oil in a large stockpot on medium heat.
2. Add salt and pepper and cook until vegetables are soft and translucent, approximately 5 minutes.
3. Mix 1/2 cup of stock, zucchini and squash. Simmer for 5 minutes until vegetables are soft.
4. Add remaining vegetables (corn, broccoli, edamame, tomatoes) and stock.  Bring to a simmer.
5. Stir in tomato paste until fully blended.
6. Cover and bring to a boil.
7. Reduce heat and simmer uncovered for approximately 15 minutes.
8. Add salt, pepper and thyme to taste.

Nutrition information (per serving)

Makes 10 servings

Calories: 160
Total fat: 8 g
Saturated fat: 1 g
Trans fat: 0 g
Cholesterol: 0 mg
Sodium: 220 mg
Total carbohydrate: 17 g
Dietary fiber: 5 g
Sugars: 7 g
Protein: 6 g

— Recipe provided by Digestive Disease Health Team dietitians.