You are here: Home » Recipes » Farmers’ Market Vegetable Soup Farmers’ Market Vegetable Soup Recipe by Our Cookbook Collection Yield servings PrintEmail Ingredients 2 Yukon Gold potatoes, scrubbed and cut into 1/2-inch dice1 onion, chopped2 carrots, chopped2 celery stalks, thinly sliced6 cups reduced-sodium chicken broth2 large tomatoes, halved, seeded and diced2 zucchini, halved lengthwise and sliced3/4 pound green beans, trimmed and cut into 1/2-inch pieces1 cup fresh or frozen peas1 teaspoon dried oregano1/2 teaspoon salt1/2 teaspoon black pepper1/2 cup chopped fresh basil1/2 cup grated Parmesan cheese Instructions Combine potatoes, onion, carrots, celery, and broth in large saucepan; bring to boil over medium-high heat. Reduce heat and simmer, covered, until potatoes are just tender, about 10 minutes. Add tomatoes, zucchini, beans, peas, oregano, salt, and pepper to pot; cook, stirring occasionally, until vegetables are tender, about 10 minutes longer. Remove pot from heat and stir in basil. Serve sprinkled with Parmesan. Healthy Extra: Add 1 small green bell pepper, cut into ½-inch dice,to the soup along with the tomatoes in step 2. Weight Watchers; 2012. Used by permission of John Wiley & Sons.