Description
Vegetable Summer Soup is a delightful, vibrant dish that showcases the best of summer produce in every bowl. Packed with juicy tomatoes, crisp zucchini, and colorful bell peppers, this refreshing soup is not only quick to prepare but also incredibly versatile. Perfect for warm days or as a healthy meal prep option, it brings a burst of flavor and nourishment without heating up your kitchen.
Ingredients
Scale
- 4 ripe tomatoes, diced
- 2 medium zucchini, sliced
- 2 medium carrots, thinly sliced
- 1 bell pepper (any color), diced
- 1 cup green beans, trimmed and cut into bite-sized pieces
- 4 cups low-sodium vegetable broth
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 2 tbsp olive oil
- Fresh basil or parsley, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Wash and prepare all vegetables: dice tomatoes, slice zucchini, chop carrots and bell peppers, and trim green beans.
- In a large pot over medium heat, heat olive oil. Add minced garlic and chopped onion; saut? until fragrant and translucent (about 5 minutes).
- Add all the prepared vegetables to the pot; stir for about 5 minutes until slightly softened.
- Pour in vegetable broth; season with salt and pepper. Bring to a boil then reduce to a simmer.
- Allow the soup to simmer for about 20 minutes to let flavors meld together.
- Stir in fresh herbs just before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 250g)
- Calories: 110
- Sugar: 6g
- Sodium: 350mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg