Garden Vegetable Soup

Name: Garden Vegetable Soup Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
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 chicken-style broth; 2 cups water; 2 tablespoons lemon juice

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Garden Vegetable Soup is a light, brothy soup made with leeks, yellow squash, zucchini, spinach, and cannellini beans, served in a seasoned broth with a lemon juice finish. Serve with Spinach Asparagus Frittata and a simple green salad or garlic bread.

A white bowl filled with garden vegetable soup—yellow squash, zucchini, white beans, and chopped greens in a light broth—sits on a white wooden surface. An easy vegetable soup recipe for any occasion.

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Summer Garden Soup

I like this recipe because it makes good use of summer vegetables at the peak of the season when home gardens are overflowing with an abundance of veggies. Yellow squash and zucchini are the stars, but this soup is forgiving. If your garden or farmers’ market has other vegetables on hand, most will work here. The cannellini beans add protein and substance without changing the light, brothy character of the soup.

A white bowl filled with a fresh garden vegetable soup—zucchini, white beans, chopped greens, and a light broth—set on a white wooden surface with a lemon wedge nearby. An easy vegetable soup recipe perfect for any meal.

Ingredients for Garden Vegetable Soup

Here’s what you’ll need. Exact amounts are in the recipe card below.

Olive Oil – Any good quality olive oil works here.
Leek – Milder and slightly sweeter than onion, which keeps the broth clean and light. Use the white and light green parts only. Leeks hide dirt between their layers, so rinse them well after chopping.
Dried Basil, Oregano, and Thyme – A classic combination for vegetable soups. If you have fresh herbs on hand, use three times the amount called for in the recipe card.
Garlic – Fresh is best in a light broth like this. Pre-minced garlic from a jar has a duller flavor that’s more noticeable when there’s nothing heavy to hide it.
Yellow Squash and Zucchini – Both are mild, cook quickly, and hold their shape well in soup. Either can be used alone if you only have one on hand.
Spinach – Baby spinach works perfectly and doesn’t need chopping. Regular spinach works too, but give it a rough chop first.
Cannellini Beans – Creamy and mild, cannellini beans add substance without overpowering the light broth. Great Northern beans are a good substitute with a very similar texture and flavor. Navy beans also work.
Chicken-Style Broth – Look for a plant-based no-chicken broth or bouillon base. Vegetable broth also works but may need a little extra seasoning.
Lemon Juice – Fresh or bottled, both work here. This is one place where bottled is perfectly acceptable since it’s going into a full pot of soup.

How to Make Garden Vegetable Soup

Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes | Servings: 6

STEP ONE: Build the Base. 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: Simmer. 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: Finish and Serve. Remove from heat and stir in the lemon juice. Adjust seasoning to taste and serve hot.

Frequently Asked Questions

Can I use other vegetables?

Yes. This soup is flexible. Green beans, corn, diced tomatoes, or a handful of chopped kale all work well. Add heartier vegetables like green beans with the squash; more delicate additions like fresh tomatoes can go in during the last few minutes of cooking.

Can I use dried beans instead of canned?

Yes. Cook them fully before adding to the soup. Two 15-ounce cans equal about 3 cups of cooked beans from dried.

What can I use instead of leeks?

The closest substitute is shallots, which have a similar mild sweetness. Use two or three shallots in place of one leek.

A white bowl filled with garden vegetable soup featuring sliced zucchini, yellow squash, white beans, and leafy greens in a clear broth, set on a white surface with green leaves in the background.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat on the stovetop over medium-low heat. This soup also freezes well. Cool completely before transferring to a freezer-safe container, then freeze for up to 3 months.

More Summer Vegetable Recipes

Two white bowls filled with garden vegetable soup—an easy vegetable soup recipe with sliced zucchini, spinach, white beans, and broth—are shown from above. In the center is the text GARDEN VEGETABLE SOUP in bold green letters.

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