Celiac.com 07/08/2015 - I love soup, and I especially love a light, fresh tasty summer soup. This recipe for vegetable soup comes together quickly, and makes a perfect anchor to to a light, nutritious summer meal. I like to serve it with cooked brown rice, which I add to the soup.

Photo: CC--Yvonne BrettnichIngredients:

  • 4 ears of fresh corn, removed from the cob
  • 2 tablespoons olive oil
  • 1 medium onion
  • 1 clove garlic, sliced thin
  • 2 cans chicken broth
  • 2 large fresh zucchini
  • 8 ounces fresh green beans
  • 1 can diced tomatoes in juice
  • Coarse salt
  • ground pepper

Directions:
Filly husk and clean the corn of any corn silk.

Trim the tip off each ear of corn.

Get a wide bowl, and one at a time, stand each cob on its end, and gently slice downward with a sharp knife to release the kernels.

Toss out the cobs, and set the kernels aside.

In a stock pot, heat oil to medium hot. Add onion, and stir in salt and pepper.

Continue to stir, while cooking about 3-5 minutes, until onion is clear.

Add broth and 2 cups water; bring to a boil.

Add zucchini, green beans, corn, and tomatoes with juice.

Simmer 10-12 minutes until vegetables are cooked, but somewhat crisp, to taste.

Season with salt and pepper.

Serve with cooked brown rice, as desired.

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