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Zucchini and Potato Tomato Soup

This hearty soup is perfect for a chilly day. Recipe source: The Little Kitchen

Prep Time: 15 minutes Total Time: 45 minutes Cook Time: 30 minutes Servings: 4
Ingredients Click the play button next to each ingredient for How-To Videos
  • 1 tablespoon Cooking Oil
  • 1 (16 ounce) can Diced Tomatoes
  • 30 ounces low-sodium Vegetable or Chicken Broth (about 2 cans or 1 carton)
  • 1/4 cup Green Onion, chopped (optional)
  • 1/2 White Onion, diced
  • 3 medium Potatoes, diced
  • 2 Zucchinis, diced
  • 1 cup fresh, frozen, or canned Corn
  1. In a large pot, heat olive oil on medium heat. Add white onion and zucchini, and cook for 2 to 3 minutes. Add potatoes and cook for another 2 to 3 minutes, stirring constantly so ingredients don’t stick to the bottom.
  2. Add tomatoes and cook for 3 to 4 minutes, stirring constantly. Add broth and bring to a boil.
  3. Lower heat to a simmer. Add corn and mix thoroughly. Allow to simmer for 15 to 25 minutes, until potatoes are cooked to your liking.
  4. Serve garnished with chopped green onion, and enjoy!


  • To add some protein, stir in a can of chickpeas! Drain and rinse before adding.
Nutrition Facts
Serving Size 1/4 of recipe % Daily Value
Calories 305
Fat 5 g 6%
Saturated Fat 1 g 5%
Cholesterol 0 mg 0%
Sodium 551 mg 24%
Total Carbohydrates 44 g 16%
Fiber 6 g 21%
Sugars 7 g
Protein 20 g 40%
Ingredient Nutrition Info

Onions are a good source of vitamin C and vitamin B6.

Potatoes are a good source of vitamin B6 and vitamin C.

Zucchini is a great source of vitamin C and vitamin B6.

Corn is very rich in thiamine, also known as vitamin B1.

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