Summer Vegetable Soup
One of the joys of a hearty vegetable soup is its versatility. You can swap ingredients based on what’s freshest at the market or what you have on hand in your fridge.
Equipment
- Large Soup Pot or Dutch Oven
- Cutting board
- Sharp chef’s knife
- Wooden Spoon or Silicone Spatula
- Measuring cups and spoons
- Ladle
- Optional: Immersion blender
Ingredients
For the Soup Base:
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 2 medium carrots peeled and sliced
- 2 celery stalks sliced
- 1 medium zucchini diced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
For the Broth:
- 6 cups vegetable broth
- 1 can 14 oz diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
For the Finishing Touches:
- 1 cup fresh corn kernels
- 1 cup green beans trimmed and cut into 1-inch pieces
- 1/4 cup chopped fresh parsley
- Optional: a squeeze of lemon juice for brightness
Instructions
Step 1: Prepare the Vegetables
- Wash all your vegetables thoroughly.
- Dice the onion, slice the carrots and celery, and cut the zucchini and bell peppers into bite-sized pieces.
- Trim the green beans and cut into 1-inch pieces.
- Pro Tip: Keep vegetables roughly the same size for even cooking.
Step 2: Sauté the Aromatics
- Heat 2 tablespoons of olive oil in a large soup pot over medium heat.
- Add the diced onion and cook for 3–4 minutes until it becomes translucent.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Pro Tip: Watch the garlic carefully—it burns quickly and turns bitter.
Step 3: Add the Base Vegetables
- Add the carrots, celery, zucchini, and bell peppers to the pot.
- Cook for 5–6 minutes, stirring occasionally, until the vegetables start to soften.
- Pro Tip: Sautéing the vegetables first enhances their natural sweetness and deepens the flavor of the soup.
Step 4: Add Broth and Seasonings
- Pour in the vegetable broth and the can of diced tomatoes with their juice.
- Stir in the dried thyme, dried basil, salt, and pepper.
- Bring the soup to a gentle boil, then reduce heat and simmer for 15–20 minutes.
- Pro Tip: Taste the broth as it simmers—you can adjust seasoning gradually for the best flavor.
Step 5: Add Summer Vegetables
- Stir in the fresh corn kernels and green beans.
- Simmer for another 5–7 minutes until all vegetables are tender but still vibrant.
Step 6: Finish and Serve
- Remove from heat and stir in chopped fresh parsley.
- Optional: Add a squeeze of lemon juice to brighten the flavors.
- Serve hot in bowls with crusty bread or a light side salad.
- Pro Tip: Letting the soup sit for 5–10 minutes before serving allows the flavors to meld beautifully.
Notes
Nutritional Value (per serving):
- Calories: ~180 kcal
- Protein: 5 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Sugars: 8 g
- Fat: 6 g
- Saturated Fat: 1 g