This soup features the beauties of the summer harvest: squash, corn, red peppers, basil and okra. Use baked or rotisserie chicken to make this recipe even simpler, or omit the chicken altogether for a vegetarian meal.
Special Diets:
Ingredients
Method
Preheat the broiler. Heat 1 tablespoon of the oil in a large pot over medium-high heat.
Add garlic and oregano and cook just until garlic begins to sizzle.
Stir in corn and pepper and cook, stirring occasionally, until softened and garlic is golden, 3 to 4 minutes.
Stir in broth, tomato sauce, chicken, salt and pepper and bring to a boil.
Add okra and zucchini, reduce heat and simmer until okra is tender, about 5 minutes.
Meanwhile, brush flatbreads all over with remaining 1 tablespoon oil and season with salt and pepper.
Transfer to a baking sheet and broil until just toasted, 1 to 2 minutes.
Cut into wedges.
Remove soup from heat and stir in green onions and basil.
Serve with toasted flatbread on the side.
Nutritional Info
Serving Size
Calories
270
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.