End-Of-Summer Vegetable Soup

1. 1

   In a large bowl, combine the broth, cannellini beans, zucchini, yellow squash, green beans, corn, onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Divide the mixture among freezer-safe containers. Freeze until ready to cook, up to 3 months.

2. 2

   Frozen soup mixture

3. 3

   1/4 cup fresh dill sprigs

4. 4

   Transfer the frozen soup mixture to a saucepan. Simmer over medium heat, partially covered, for 10 minutes. Uncover and simmer until the vegetables are tender, 4 to 5 minutes. Stir in the dill.

* Per serving · 4 servings · Values may vary.

No additional tips available.