Summer Vegetable Soup Recipes

SUMMER VEGETABLE SOUP

Summer Vegetable Soup image

This vegetable soup is loaded with garden goodness, from zucchini and green beans to celery and potato, but it's the turmeric that gives it a tasty new twist. It's one of our favorite summer soups!-Edith Ruth Muldoon, Baldwin, New York

Provided by Taste of Home

Categories Dinner Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 small onion, quartered and thinly sliced
1 tablespoon olive oil
4 cups reduced-sodium chicken or vegetable broth
1 cup sliced zucchini
1 can (15-1/2 ounces) navy beans, rinsed and drained
1/2 cup diced peeled red potato
1/2 cup cut fresh green beans (2-inch pieces)
1/2 cup chopped peeled tomato
1/4 teaspoon pepper
1/8 teaspoon ground turmeric
1/4 cup chopped celery leaves
2 tablespoons tomato paste

Steps:

In a large saucepan, saute onion in oil until tender. Add the next eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender. , Stir in celery leaves and tomato paste. Cover and let stand for 5 minutes before serving.

Nutrition Facts : Calories 210 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1128mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 8g fiber), Protein 13g protein.

SUMMER VEGETABLE MINESTRONE SOUP RECIPE BY TASTY

Summer Vegetable Minestrone Soup Recipe by Tasty image

Here's what you need: oil, carrots, celery, onion, salt, black pepper, potato, garlic, diced tomato, vegetable stock, zucchinis, cannellini bean, spinach, elbow pasta

Provided by Merle O'Neal

Categories Lunch

Yield 2 servings

Number Of Ingredients 14

Ingredients

1 tablespoon oil
2 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
1 teaspoon salt
½ teaspoon black pepper
1 potato, peeled and cubed
3 cloves garlic, minced
28 oz diced tomato, 1 can
8 cups vegetable stock
2 zucchinis, diced
15 oz cannellini bean, 1 can, rinsed and drained
3 cups spinach
2 cups elbow pasta

Steps:

Combine oil, carrots, celery, onion, salt, pepper, and potato in a large pot over medium heat for 3 minutes.
Add garlic and stir for one minute. Mix in diced tomatoes, vegetable stock, and zucchini.
Bring to a boil.
Place the lid on the pot, and simmer for 45 minutes.
Add cannellini beans, spinach, and pasta. Cover and simmer 10 minutes.
Allow to cool before serving.
Enjoy

SUMMER VEGETABLE SOUP

Summer Vegetable Soup image

We found the original of this recipe in the 2008 Taste of Home Heartwarming Soups cookbook, then made several changes to it, using more vegetables & making it strictly vegetarian!

Provided by Sydney Mike

Categories Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 small onion, quartered, slice thin
1 tablespoon olive oil
5 cups reduced-sodium vegetable broth
1 cup zucchini, sliced
1 (15 1/2 ounce) can navy beans, rinsed, drained
1 cup red potatoes, peeled, diced
1 cup sweet potato, peeled, diced
1 cup corn
1 cup peas
1 cup green beans, cut into 1-inch pieced
1 cup tomatoes, peeled, chopped
1/4 teaspoon ground pepper
1/8 teaspoon ground turmeric
1/4 cup celery leaves, chopped
2 tablespoons tomato paste

Steps:

In a large saucepan, saute onion in oil until tender, then add the next 11 ingredients.
Bring to a boil, then reduce heat, cover & simmer for about 25-30 minutes or until vegetables are tender.
Remove from heat, then stir in celery leaves & tomato paste. Cover & let stand for 5 minutes before serving.

Nutrition Facts : Calories 229.4, Fat 3.4, SaturatedFat 0.5, Sodium 241.7, Carbohydrate 42.2, Fiber 12.4, Sugar 7.3, Protein 10.3

LATE-SUMMER VEGETABLE SOUP

Late-Summer Vegetable Soup image

This produce-packed soup is cooked quickly to preserve the fresh flavor of the vegetables. The orzo simmers right in the pot.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 35m

Number Of Ingredients 9

Ingredients

4 ears corn, husks and silks removed
2 tablespoons olive oil
1 medium onion, chopped
Coarse salt and ground pepper
2 cans (14.5 ounces each) reduced-sodium vegetable or chicken broth
2 large zucchini, halved lengthwise and thinly sliced
8 ounces green beans (stem ends removed), cut into thirds
1 can (14.5 ounces) diced tomatoes, in juice
1/2 cup orzo

Steps:

Cut off tip of each ear of corn. One at a time, stand ears in a wide bowl. With a sharp knife, carefully slice downward to release kernels. Discard cobs; set kernels aside.
In a Dutch oven or 5-quart pot, heat oil over medium. Add onion; season with salt and pepper. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes.
Add broth and 2 cups water; bring to a boil. Add zucchini, green beans, corn, tomatoes (with juice), and orzo; cook, uncovered, until orzo is tender, 8 to 11 minutes. Season with salt and pepper.

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