Vegetable Soups

Garden Vegetable Soup

Emma Sullivan By Emma Sullivan 4.7 (312 reviews)
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Garden Vegetable Soup
Sautéing the aromatics until fragrant.
Sautéing the aromatics until fragrant.

Garden Vegetable Soup

Fresh summer vegetable soup with zucchini, yellow squash, green beans, and ripe tomatoes. Light and garden-fresh.

Course: Soup Cuisine: American Diet: Vegan Diet: Vegetarian Diet: Gluten Free
Prep: 15 min
Cook: 20 min
Total: 35 min
Servings:
6

Nutrition per serving

115 Calories
4g Protein
16g Carbs
5g Fat
4g Fiber

Ingredients

Instructions

  1. . Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 4 minutes. Add garlic and cook 1 minute more.
  2. . Add zucchini, yellow squash, and green beans. Sauté for 3-4 minutes until vegetables begin to soften.
  3. . Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
  4. . Add fresh tomatoes and cook 5 more minutes. Stir in fresh herbs and season with salt and pepper.
  5. . Ladle into bowls and serve with freshly grated Parmesan cheese.

Recipe Notes

  • Use the freshest seasonal vegetables for best flavor
  • Add herbs off the heat to preserve their brightness
  • Don't overcook—vegetables should be tender-crisp

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