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Garden Harvest Soup Recipe

Garden Harvest Soup Recipe

6 servings



2 small onions, sliced

2 cloves garlic, minced

1 tablespoon olive oil

3/4 cup each: sliced carrots, red and yellow bell pepper

1/2 cup whole kernel corn

5 cups reduced-sodium fat-free chicken broth

1 cup each: cut green beans, sliced zucchini, yellow summer squash

1/2 teaspoon each: dried basil and oregano leaves

1/3 cup fat-free half-and-half or fat-free milk (optional)

Salt and pepper, to taste


Saute onions and garlic in oil in large saucepan until tender, about 5 minutes. Add carrots, bell peppers, and corn and saute 5 minutes. Add broth, remaining vegetables, and herbs, heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, about 15 minutes, stir in half-and-half and simmer 2 minutes. Season to taste with salt and pepper.

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