Garden Vegetable Soup

Garden Vegetable Soup ~

A light and easy vegetable soup that showcases the bountiful harvest of the season!

Serve with Spinach Asparagus Frittata and a simple green salad or garlic bread.

Summer Vegetable Soup Recipe

I like this recipe because it effortlessly captures the flavors of the season when home gardens are overflowing with an abundance of veggies. It’s a delicious and healthy way to celebrate the peak of summer and savor the natural goodness that nature has to offer!

Ingredients for Garden Vegetable Soup

You will need the following:

• 1 teaspoon olive oil
• 1 cup leek, white part only, finely chopped
• 1 tablespoon dried basil
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried thyme
• 1/4 teaspoon black pepper
• 1 tablespoon garlic, minced
• 3 cups yellow squash, halved lengthwise then quartered
• 3 cups zucchini, halved lengthwise then quartered
• 2 cups spinach leaves, chopped
• 2 (15-ounce) cans cannellini beans, rinsed and drained
• 4 cups vegan chicken-style broth
• 2 cups water
• 2 tablespoons lemon juice

How to Make Garden Vegetable Soup

STEP ONE: Preheat a large soup pot over medium heat then add the olive oil. When the oil is hot, add the leek basil, oregano, and thyme. Cook, stirring frequently, for 3 minutes, until softened. Add the garlic and continue cooking for an additional 30 seconds.

STEP TWO: Add the yellow squash, zucchini, cannellini beans, spinach, broth, and water. Bring just to a boil then reduce the heat to low. Simmer for 10 minutes, until the squash and zucchini are tender.

STEP THREE: Remove from heat and stir in the lemon juice. Adjust seasoning to taste and serve hot.

More Recipes You’ll Love!

• Baked Zucchini Boats
• Yellow Squash Casserole
• Roasted Leek Greens Salad
• Herbed Spaghetti Squash
• Garden Kale Salad

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Garden Vegetable Soup

A light and easy vegetable soup that showcases the bountiful harvest of the season!

5 from 6 votes

Print Pin Rate

Servings: 6

Calories: 213kcal

Author: Holly Gray

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Ingredients

• 1 teaspoon olive oil
• 1 cup leek white part only, finely chopped
• 1 tablespoon dried basil
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried thyme
• 1/4 teaspoon black pepper
• 1 tablespoon garlic minced
• 3 cups yellow squash halved lengthwise then quartered
• 3 cups zucchini halved lengthwise then quartered
• 2 cups spinach leaves chopped
• 2 15-ounce cans cannellini beans, rinsed and drained
• 4 cups vegan chicken-style broth
• 2 cups water
• 2 tablespoons lemon juice

Instructions

• Preheat a large soup pot over medium heat then add the olive oil. When the oil is hot, add the leek basil, oregano, and thyme. Cook, stirring frequently, for 3 minutes, until softened. Add the garlic and continue cooking for an additional 30 seconds.
• Add the yellow squash, zucchini, cannellini beans, spinach, broth, and water. Bring just to a boil then reduce the heat to low. Simmer for 10 minutes, until the squash and zucchini are tender.
• Remove from heat and stir in the lemon juice. Adjust seasoning to taste and serve hot.

Nutrition

Calories: 213kcal | Carbohydrates: 40g | Protein: 13g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 656mg | Potassium: 1073mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1780IU | Vitamin C: 28mg | Calcium: 174mg | Iron: 6mg

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