Summer Vegetable Soup

image_print

 Summer Vegetable Soup

A hearty and healthy Summer Vegetable Soup

       A Healthy and Hearty Summer Vegetable Soup

When the world is upside down with quarantine and social distancing to stay well, try a familiar treat from your own kitchen. Here is an easy recipe for vegetable soup to provide home-style comfort.

Summer Vegetable Soup

Julia Ann
A healthy and hearty vegetable soup, get your 5-a-day vegetables in one bowl.
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Soup
Cuisine Italian
Servings 10
Calories 114 kcal

Equipment

  • Soup kettle

Ingredients
  

  • 1 teas olive oil extra virgin
  • ½ cup onion diced
  • 2 cloves garlic minced
  • ½ cup celery diced
  • ½ cup carrots sliced
  • ½ cup green and/or red bell peppers diced
  • 15 oz can garbanzo beans drained and rinsed
  • 4 small red potatoes cut into 1-inch pieces
  • 1 small zucchini cut into ½ slices
  • 14.5 oz can diced tomatoes and juice
  • 32 oz vegetable broth or low-fat chicken broth
  • 6 oz. tomato paste
  • ¼ cup ozro pasta
  • 1 tbsp Italian Seasonings
  • 1 teas ground black pepper

Instructions
 

  • 1. Clean and cut all vegetables before starting to cook soup.
    2. Heat olive oil in a 6 quart soup kettle.
    3. Add onion, garlic, carrots, and celery; cook until soft and onion translucent.
    4. Add the remaining vegetables, broth, tomato paste and pasta.
    5. Add the seasonings and pepper.
    6. Stir to blend, cover and bring to a boil.
    7. Simmer for 30 or 45 minutes. Serve.

Nutrition

Serving: 1cupSodium: 275mgCalcium: 45mgVitamin C: 13mgVitamin A: 1390IUSugar: 4gFiber: 5gPotassium: 626mgCalories: 114kcalSaturated Fat: 1gFat: 2gProtein: 5gCarbohydrates: 22gIron: 2mg
Keyword , vegetables
Tried this recipe?Let us know how it was!

Summer Vegetable Soup is healthy and hearty.  This soup is without meat. I use low-fat chicken broth; vegetable broth would be good to use too. Chopping up the vegetables is the most time-consuming; I like them close in size for even cooking.  When short of time, I will prepare the day ahead, cook for about 15 minutes, allow to cool and put in refrigerator until ready to heat. The next day, I put it in the crock pot and cook on low until all the vegetables are tender.

More broth or water can be added to make it a thinner soup.  It does make a large quantity and it freezes well.

When I make soup I will put the simmering soup in pint jars to refrigerate to use later.  The lids usually seal, but since not processed in a pressure canner, the soup should be kept refrigerated and used within 2 weeks.

A serving of Summer Vegetable Soup

 

I like to serve cornbread and a orange-pineapple jello salad with the soup for a light lunch with friends.

Enjoy a healthy and hearty Summer Vegetable Soup even in the winter time.

cookbookinabox® in partnership with Netta Belle’s Choice®bring you great recipes for your cooking experience.

 

Netta Belle's Choice cookbookinabox

 ©2007-2021Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.