Zesty Garden Veggie Soup

Raise your hand if you have tons of zucchini and yellow squash. You’re in luck then.  Here’s another super yummy way to use those little gems.  This one comes with a Mexican twist.  You’ll love the zest that the lime and cilantro gives the soup.    image

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Zesty Garden Veggie Soup
Healthy Soup Recipe
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1 large tomato roughly chopped into 1" cubes
  2. 2 small zucchini sliced 1/4" pieces
  3. 2 small yellow squash sliced 1/4" pieces
  4. 1 cup fresh or frozen corn (thawed)
  5. 3 cubes chicken bullion
  6. 1 can chickpeas a.k.a. garbanzo beans (reduced salt) drained
  7. 1 lime
  8. 2 T cilantro approx
  9. 2 cups water
  10. 1 cup of water for additional texture
  11. salt and pepper to taste
Instructions
  1. Saute Tomatoes in large sauce pan on medium till they soften and become almost liquid and skin
  2. Add Buillion cubes and 2 cups of water
  3. Add Zucchini, Yellow Squash and Corn
  4. Cook until softened
  5. Add Garbanzo Beans
  6. If you like it saltier or more liquidy this would be the time to add more liquid or salt and pepper.
  7. Just before you serve add juice from 1 lime and cilantro to taste
Fitfully Mormon http://www.fitfullymormon.com/

April Thompson is 37 years old and lives in Houston, Texas. She and her husband have four children. She loves trying new things, including sports, foods, and crafts. She is a homemaker, blogger, hair and makeup artist, and personal trainer and currently serves in the Young Women’s auxiliary. She loves teaching the youth about the Word of Wisdom, health and fitness.

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