End-of-Summer Vegetable Soup

End-of-Summer Vegetable Soup
Photo by Quentin Bacon

Ingredients

  • 1 medium onion, finely chopped
  • 2 cups corn kernels (cut from 2 ears, or frozen)
  • 1 15.5-ounce can cannellini beans, drained and rinsed
  • Freeze It
  • Freeze It
  • Kosher salt and pepper
  • 4 cups low-sodium chicken broth
  • + 6 more ingredients
    • ½ pound green beans, cut into bite-size pieces
    • ½ pound green beans, cut into bite-size pieces
    • 1 large yellow squash, cut into bite-size pieces
    • 1 medium onion, finely chopped
    • Kosher salt and pepper
    • 1 large zucchini, cut into bite-size pieces

In a large bowl, combine the broth, cannellini beans, zucchini, yellow squash, green beans, corn, onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Divide the mixture among freezer-safe containers. Freeze until ready to cook, up to 3 months. Cook It Frozen soup mixture 1/4 cup fresh dill sprigs...

View full recipe at My Recipes

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