AuthorShaunette EhiabhiDifficultyBeginner
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

Write A Comment