Harvest Moon Soup Recipe

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Harvest Moon Soup

Joanne Hendriksen


Dr. McDougalls' All You Can Eat Vegetarian Cookbook

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15 Min
15 Min
Stove Top


1 large
chopped onion
1 large
chopped orange bell pepper
3 1/2 c
vegetable broth
2 c
corn kernels, fresh
1 Tbsp
soy sauce
3/4 tsp
dill weed
1 1/2 c
soy sauce, low sodium
1/2 tsp
bottled minced garlic
3 Tbsp
unbleached flour
2 medium
diced zucchini
2 c
chopped fresh tomatoes
3/4 tsp
ground cumin


1Place 1/2 cup of the vegetable broth in a large soup pot.

2Add onion, garlic, and bell pepper. Cook, stirring frequently, for 3-4 minutes.

3Mix in the flour. Add remaining broth, zucchini, corn, tomatoes, and seasonings.
Cover, bring to a boil, reduce heat, and simmer for 10 minutes.
Stir in soy milk.
Heat through and serve

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Low Fat
Other Tag: Healthy
Hashtag: #low-calorie