I know what you’re thinking, “soup in the summer”, yes a fresh garden soup is comfort food but this light summer soup won’t weigh you down and is full of delicious goodness.

This plant based recipe can be adapted easily to a semi-vegetarian recipe by adding fish or shrimp. I choose to keep it plant based because you get plenty of protein from the cannoli beans and the great northern beans.

Try making this quick and easy recipe as an addition to your weekly meal prep or anytime you want to get more fresh vegetables in your diet in a delicious way.

I’d love to see how this recipe turned out for you! Please leave a comment below and share on your favorite social media platform.

Some other flavorful summer recipes you may want to try are:

Summer Greek Salad

AuthorAdminDifficultyBeginner

Summer Garden Soup
Yields6 Servings
Prep Time1 min
Ingredients
 1 cup Diced Onions
 2 cups Zucchini chopped
 1 cup Fresh green beans
 4 Carrots sliced round
 2 cups Tomatoes chopped
 1 ½ cups Fresh corn kernels
 2 Garlic cloves minced
 2 tbsp Grapeseed oil
 1 Can white beans (drain liquid)
 1 Can black eyed peas (drain liquid)
 36 fl oz Vegetable broth (low sodium)
 1 tbsp Basil (fresh)
 1 dash Crushed red pepper flakes
 1 tbsp Parsley (fresh) chopped
 1 tbsp Italian Seasoning
 1 tsp Himalayan salt
Here's How to Make
1

Chop all your vegetables in bite size pieces, maintaining a consistent size will help everything cook evenly.

Rinse and drain both cans of beans and sit to the side.

2

Heat the oil in a large stock pot over medium heat.

Once the oil is hot, add all the vegetables except the tomatoes.

Add 1/2 the Italian seasoning, pepper flakes and Himalayan salt.

3

Sauté the vegetables for 10 minutes being careful not to char the vegetables.

Next add the minced garlic and tomatoes.

4

Add the beans, vegetable broth, fresh herbs and remaining Italian seasoning to the pot, stir and simmer on medium low heat for 10 -15 minutes. *use a herb infuser for fresh herbs.

Taste and add additional seasoning if you desire.

Ingredients

Ingredients
 1 cup Diced Onions
 2 cups Zucchini chopped
 1 cup Fresh green beans
 4 Carrots sliced round
 2 cups Tomatoes chopped
 1 ½ cups Fresh corn kernels
 2 Garlic cloves minced
 2 tbsp Grapeseed oil
 1 Can white beans (drain liquid)
 1 Can black eyed peas (drain liquid)
 36 fl oz Vegetable broth (low sodium)
 1 tbsp Basil (fresh)
 1 dash Crushed red pepper flakes
 1 tbsp Parsley (fresh) chopped
 1 tbsp Italian Seasoning
 1 tsp Himalayan salt

Directions

Here's How to Make
1

Chop all your vegetables in bite size pieces, maintaining a consistent size will help everything cook evenly.

Rinse and drain both cans of beans and sit to the side.

2

Heat the oil in a large stock pot over medium heat.

Once the oil is hot, add all the vegetables except the tomatoes.

Add 1/2 the Italian seasoning, pepper flakes and Himalayan salt.

3

Sauté the vegetables for 10 minutes being careful not to char the vegetables.

Next add the minced garlic and tomatoes.

4

Add the beans, vegetable broth, fresh herbs and remaining Italian seasoning to the pot, stir and simmer on medium low heat for 10 -15 minutes. *use a herb infuser for fresh herbs.

Taste and add additional seasoning if you desire.

Fresh Summer Garden Soup

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