Vegetable and Bean Soup

By Loretto J. Hulse, Herald staff writer

The Tri-City Herald's Food & Wine section April 30 will feature a list of Mid-Columbia farmers markets. Inside, you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects.

Vegetable and Bean Soup

Ingredients

1 tablespoon olive oil

1 cup chopped onion

1/2 teaspoon dried thyme

6 cups lower-sodium chicken or vegetable broth

1 (28-ounce) can diced tomatoes

1 pound kale or collard greens, torn into 3-inch pieces

2 carrots, halved lengthwise and cut across into 1/2-inch slices

12 ounces baking potatoes, peeled and cut into 1/2-inch dice

1 (8-ounce) zucchini, quartered lengthwise and cut across into 1/2-inch slices

1 (8-ounce) yellow summer squash, quartered lengthwise and cut across into

1/2-inch slices

1 (19-ounce can) red kidney beans, drained and rinsed

Instructions

Heat oil in a soup pot over medium high. Add the onion and thyme and cook, stirring occasionally, 4 minutes, until softened. Add the broth, tomatoes, greens, carrots and potatoes, and bring to a boil. Reduce the heat and simmer 15 to 20 minutes, or until the potatoes are nearly cooked through.

Stir in the zucchini, yellow squash and kidney beans, and cook another 5 to 7 minutes, or until squash is tender. Season to taste with salt and pepper.

Makes 4 servings.

Nutritional analysis per serving: 281 calories, 12 g protein, 52 g carbohydrates, 13 g fiber, 4 g fat, 1 g saturated fat, 1,498 mg sodium . (Note: For a lower-sodium version, replace the broth with water.)

From: The Los Angeles Times-Washington Post News Service

tool name

Friday, Apr. 25, 2008

Vegetable and Bean Soup

By Loretto J. Hulse, Herald staff writer

Vegetable and Bean Soup