Fresh Garden Vegetable Soup! Taste the freshness of this beautiful soup that uses our favorite veggies straight from the summer garden.
June is here and the produce is flowing! Many people shy away from soup in the summer (which I totally get) but my love for soup runs DEEP. Even sunshine and high temps can’t keep me from simmering up a fresh batch. Especially when it’s one specifically created for summer garden produce. With zucchini, tomato, corn, green beans, carrots, and bell pepper straight from the garden, you can really taste the freshness!
The magic ingredient is beautiful basil ribbons that bring it all together. (Of course feel free to toss in other fresh herbs or mix it up with your own favorite garden veggies!) If you’re looking for a protein boost, chickpeas or quinoa are an awesome addition. And if you’re looking for more soup inspiration, here are a few more of our favorite recipes:
Smoky Tomato Lentil Soup
Chickpea Noodle Soup
Vegan Corn & Potato Chowder
PS – come join The Garden Grazer on Instagram and share a photo if you make or adapt this! I love seeing your recreations. (Or leave a review/star rating below if you give it a try – your feedback is very appreciated!)
Garden Harvest Vegetable Soup
- 1 onion
- 1 bell pepper
- 2 carrots
- 2 medium zucchini
- 3-4 tomatoes
- 2 ears corn
- 2 cups green beans
- 3 cloves garlic
- 4 cups vegetable broth (+2 cups water)
- 2/3 cup fresh basil (or other herbs)
- Salt/pepper to taste
- Peas, summer squash, quinoa, white beans, rice, etc.
- Dice onion, bell pepper (stem and core removed), and carrot.
- In a large stockpot over med-high, saute onion, bell pepper, and carrot for 6-7 minutes.
- Meanwhile, prep the remaining veggies: mince garlic. Dice zucchini and tomato. Trim and cut green beans into 1-inch pieces. Carefully cut kernels off corn.
- When onion is translucent, add minced garlic and saute 1 minute.
- Add 4 cups broth, 2 cups water (or broth), tomatoes, zucchini, green beans, and corn. Increase heat and bring to a light boil.
- Cover and reduce heat to a simmer.
- Simmer for about 20-25 minutes.
- Meanwhile, thinly slice basil, and stir in during the last 5 minutes of cooking.
- Salt to taste before serving (it really helps bring out the flavors!)