Squash Vegetable Soup



1 Tablespoon vegetable oil
½ onion, chopped
2 cloves garlic, peeled and chopped
2 (15-ounce) cans of low-sodium chicken or beef broth
1 (15-ounce) can diced Italian tomatoes
2 summer squash, washed and diced
1 (12-ounce) bag frozen mixed vegetables such as peas, carrots, and corn
1 (15-ounce) can navy beans, rinsed and drained
Low-fat or fat-free mozzarella cheese, shredded
Croutons, if desired

  1. In large pot or Dutch oven, heat oil over medium heat. Add onions and cook until tender.
  2. Add garlic and cook 2 more minutes.
  3. Add broth, tomatoes with juice, squash, and frozen vegetables. Bring to a boil.
  4. Reduce heat to medium low, cover, and simmer for 15-20 minutes until vegetables are tender.
  5. Add white beans and heat for 5-10 minutes until heated through.

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