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Summer Garden Vegetable Soup

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
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes

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.