Summer Vegetable Soup

 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

A healthy and hearty vegetable soup, get your 5-a-day vegetables in one bowl.

  • 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
  1. 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.


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.

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