Sunday, April 12, 2009

Mediterranean Vegetable Soup

This simple soup makes an easy supper - serve with a big salad or sandwiches.

Heat a saucepan coated with cooking spray over medium-high heat. Add 1/2 cup chopped onion and saute 3 minutes. Add 1 cup chopped zucchini and 1 cup chopped yellow squash, and cook 3 minutes.

Stir in 1 cup water, 1/2 tsp. oregano, 1/4 tsp. crushed red pepper, 1 (15-ounce) can of chickpeas, rinsed and drained, 1 (14.5-ounce) can of diced tomatoes and 1 (14-ounce) can of vegetable broth. Bring to a boil, then reduce heat and simmer for 5 minutes.

Ladle 1 and 1/2 cups of soup into each of 4 bowls. Top each serving with 1 tablespoon of plain soy yogurt (such as Whole Soy). Each of the servings if 190 calories.

Told you it was simple!

zucchini $1.05
yellow squash $0.70
canned chickpeas $1.79
canned diced tomatoes $1.19
vegetable broth $1.49

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The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance