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End-of-Summer Vegetable Soup
- 4 cups low-sodium chicken broth
- 1 15.5-ounce can cannellini beans, drained and rinsed
- 1 large zucchini, cut into bite-size pieces
- 1 large yellow squash, cut into bite-size pieces
- 1/2 pound green beans, cut into bite-size pieces
- 2 cups corn kernels (cut from 2 ears, or frozen)
- 1 medium onion, finely chopped
- 1/4 cup kosher salt and black pepper
Directions:View on Real Simple
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