Summer-Vegetable-Soup
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Easy Summer Vegetable Soup

Easy Summer Vegetable Soup is a garden-fresh, deliciously hearty, low-fat soup for the summer months.
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Dinner
Cuisine: American
Keyword: Summer Vegetable Soup
Servings: 9 cups
Calories: 103cal
Author: Amy

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. 

Notes

*Please note, nutritional values may not reflect actual nutritional values and should be used as a guide only. 

Nutrition

Serving: 1cup | Calories: 103cal | Carbohydrates: 10g | Protein: 4g | Fat: 5g | Cholesterol: 3mg | Sodium: 9761mg | Potassium: 400mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2320IU | Vitamin C: 23.3mg | Calcium: 34mg | Iron: 0.9mg