Summer Garden Vegetable Soup

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In: Garden Fresh Recipes, Soups
A bowl of Summer Garden Vegetable Soup

Summer Garden Vegetable Soup

So it’s time for the August Soup of the Month and of course it has to be Summer Garden Vegetable Soup.  This is an everything-but-the-kitchen sink kind of soup.  If you are a gardener then your produce is growing and ripening in your garden…ALL at the same time.  I love that about August.  Well except for the zucchini.  You want to go out and pick a nice zucchini for dinner.  Not a single one to be found because they have all turned to monsters.  They were just about the right size and you blink an eye and they are 5 feet long.  No really.

Basket of vegetables fresh from the garden.

Even if you are not a gardener, you can pick up produce at your local farmer’s market or produce stands.  And you certainly can get fresh produce at your grocery store.  Many stores will often try to purchase their fruits and vegetables from local farmers or at least regional farmers.  So get to know your produce department staff.  Here is a run down of what is available in August.

Produce in Season for August…

  • Avocados
  • Berries (Raspberries, Blueberries and Blackberries)
  • Corn
  • Kale and other greens
  • Summer Squash including Zucchini
  • Cucumbers
  • Tomatoes
  • Peppers
  • Peaches
  • Plums
  • Melons
  • Green Beans
  • Herbs
  • Eggplant
  • Carrots

Depending on where you live you could find other fresh produce available as well.  So much to choose from that our meals can be brimming with fruits and vegetables.  And this Summer Garden Vegetable Soup is loaded with vegetables straight from your garden.  For this soup you can easily add the produce that you have growing and leave out something that you don’t have.  It really is a mix-and-match soup.

A bowl of Summer Garden Vegetable Soup on tray with napkin and spoon

This soup also freezes well.  So as you begin planning for the busy fall and holiday season ahead, make a large batch or two and freeze in smaller portions for a quick meal option.

Cut up vegetables for a pot of soup

Print
Summer Garden Vegetable Soup
Prep Time
20 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 25 mins
 

This is a delicious pot of garden vegetables.  If you want to add protein you can include a can of drained beans of your choice or a cup or 2 of cooked chicken.

Course: Soup
Ingredients
  • 1 tbsp olive oil
  • 1/2 large onion, chopped
  • 2 cloves garlic, minced
  • 1/2 red bell pepper, chopped
  • 2 stalks celery, sliced
  • 3 large carrots, sliced
  • 1 cup green beans, 1 inch pieces
  • 1 large potato, peeled and diced
  • 1 ear corn, cut off cob
  • 1 large tomato, peeled and chopped
  • 4 cups vegetable or chicken broth
  • 1 medium zucchini, sliced and quartered
  • 1 cup kale, cut into thin strips
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp oregano, finely chopped (1 tsp dried)
  • 1 tsp thyme, finely chopped (1/2 tsp dried)
Instructions

  1. Saute onions in olive oil for 2-3 minutes.  Add in garlic and saute an additional minute.  Mix in celery and bell pepper.  Continue to saute for 2-3 minutes. 

  2. Add in broth.  Stir in all the remaining vegetables except the zucchini and kale.  Blend in the seasonings and simmer the soup until the potatoes are tender, approximately 1 hour.  Add in the zucchini and kale and cook for 5 minutes.  Adjust seasoning and serve.

A bowl of Summer Garden Vegetable Soup on a tray with napkin and spoon.

You can use this soup as a first course or as a side with your lunch time sandwich.  Or add in some protein such as cooked chicken and make a complete meal.  When the garden is growing this is a wonderful soup that incorporates all of your lovely vegetables in one bowl.