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