Easy Summer Vegetable Soup
Easy Summer Vegetable Soup is a garden-fresh, deliciously hearty, low-fat soup for the summer months.
Servings: 9 cups
Calories: 103cal
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