Farmers’ Market Vegetable Soup

  • Yield servings


2 Yukon Gold potatoes, scrubbed and cut into 1/2-inch dice
1 onion, chopped
2 carrots, chopped
2 celery stalks, thinly sliced
6 cups reduced-sodium chicken broth
2 large tomatoes, halved, seeded and diced
2 zucchini, halved lengthwise and sliced
3/4 pound green beans, trimmed and cut into 1/2-inch pieces
1 cup fresh or frozen peas
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup chopped fresh basil
1/2 cup grated Parmesan cheese


  1. 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.
  2. 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.



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