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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 Time
15
minutes
mins
Cook Time
1
hour
hr
30
minutes
mins
Total Time
1
hour
hr
45
minutes
mins
Course:
Dinner
Cuisine:
American
Keyword:
Summer Vegetable Soup
Servings:
9
cups
Calories:
103
cal
Author:
Amy Desrosiers
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:
1
cup
|
Calories:
103
cal
|
Carbohydrates:
10
g
|
Protein:
4
g
|
Fat:
5
g
|
Cholesterol:
3
mg
|
Sodium:
9761
mg
|
Potassium:
400
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin A:
2320
IU
|
Vitamin C:
23.3
mg
|
Calcium:
34
mg
|
Iron:
0.9
mg