Easy Summer Vegetable Soup is a garden-fresh, deliciously hearty, low-fat soup for the summer months.
Summer might be winding down, but chances are you might have a garden or fridge loaded with delicious vegetables. I know I was busting at the seems with vegetables a few weeks ago.
We have hit up our local farmer’s market and might have purchased a little too many veggies. After taking inventory of my produce, I realized I needed to make an easy summer vegetable soup.
I am all about easy recipes that do not require tons of steps, processes, and time. That is why this easy summer vegetable soup was so appealing.
To be honest, I simply chopped up everything and sort of added it in. We used tons of vegetables, and herbs that I either bought locally, or had in my garden.
The end result was a very filling summer soup that tasted like the fresh flavors of summer. I went the extra step to slightly saute my onions, garlic, zucchini, beans, and squash to give them a little more flavor.
By placing them in a large wok with some olive oil, and garlic I helped to capture a little more flavor in them.
Honestly, I am not the biggest soup enthusiast, but this low-carb soup was not only tasty, but it filled my belly and helped me to use quite a bit of veggies.
It made a good sized pan’s worth of soup which was helpful for the next day’s lunch. I love soup the next day so things worked out nicely. I would say this recipe produces 8 good-sized servings.
Ingredients in Summer Vegetable Soup
- 3 tablespoons Extra Virgin Olive Oil
- 2 tbsps garlic
- 3 cups Summer Squash diced
- 1 cup Zucchini diced
- 1 cup onion sliced
- 1 1/2 cups String Beans
- 1 cup Carrots
- 3/4 cup chopped Sweet Rainbow Peppers
- 1 cup Tomato
- 3/4 cup Celery
- 6-8 cups Chicken Stock
- 1/2 tsp salt & pepper to taste*
- 1 tsp rosemary to taste*
- 1 teaspoon Italian Herb Spice to taste*
Yummy Bread Sides for Vegetable Soup
- Make Your Own Frozen Garlic Bread Slices (Texas Toast)
- Cheesy Pesto Garlic Bread
- Cheese Pull-Apart Bread
- Ranch Cheese French Bread
Get the printable recipe card below!
Easy Summer Vegetable Soup
Ingredients
- 3 tablespoons Extra Virgin Olive Oil
- 2 tbsps garlic
- 3 cups Summer Squash diced
- 1 cup Zucchini diced
- 1 cup onion sliced
- 1 1/2 cups String Beans
- 1 cup Carrots
- 3/4 cup chopped Sweet Rainbow Peppers
- 1 cup Tomato
- 3/4 cup Celery
- 6-8 cups Chicken Stock
- 1/2 tsp salt & pepper to taste*
- 1 tsp rosemary to taste*
- 1 teaspoon Italian Herb Spice to taste*
Instructions
- Prep vegetables
Heat oil in a large wok or skillet.
- Once oil is heated, add minced garlic and onion; saute for 3 minutes over medium heat.
- Add chopped squash, zucchini, and peppers to the pan and saute for 3-5 minutes.
- In a large, thick-walled stockpot add chicken broth, and other veggies.
- Add in sauteed veggie blend and simmer over the lowest heat for 1 1/2 hours.
- Once done, enjoy soup warm.
- Store cooled leftovers in the fridge for up to 5 days.
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