Summer Bounty Soup Recipes

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LATE SUMMER VEGETABLE SOUP



Late Summer Vegetable Soup image

Use the last of summer's bounty of zucchini, tomatoes, and corn to make this hearty vegetable soup brimming with flavor and nutrition.

Provided by Jessica

Categories     Soup

Time 55m

Number Of Ingredients 15

2 tablespoons olive oil
1 large onion, diced
1 cup peeled and diced carrots
1 cup diced celery
2 cups diced green zucchini
2 large garlic cloves, minced
2 tablespoons tomato paste
6 cups low-sodium vegetable broth
1 bay leaf
1 teaspoon Kosher salt, divided
Freshly ground pepper, to taste
2 ears corn, kernels removed
3 large beefsteak tomatoes, chopped, with juice
1 15- oz can no-salt added navy beans, drained and rinsed
1/4 cup chopped parsley leaves

Steps:

  • Heat olive oil in a large soup pot over medium-high heat. Add onions, carrots, celery, and zucchini and cook stirring occasionally until vegetables are tender, about 7 to 8 minutes.
  • Add garlic and sauté 30 seconds until fragrant. Add tomato paste and stir until combined.
  • Add broth, bay leaf, 1/2 teaspoon salt, and pepper to pot and bring to a boil. Add corn kernels, tomatoes with their juices, beans, parsley, and remaining 1/2 teaspoon salt and simmer, uncovered, for 15 minutes.

Nutrition Facts : Calories 118 calories, Carbohydrate 19 grams carbohydrates, Fiber 5 grams fiber, Protein 4 grams protein, SaturatedFat 0.5 grams saturated fat, ServingSize 10 Servings, Sodium 333 grams sodium, Sugar 6 grams sugar

SUMMER'S BOUNTY SOUP



Summer's Bounty Soup image

An easy slow-cooker recipe that is a great way to use your summer vegetables. My husband prefers V-8 juice but I like tomato juice, so I compromise and use half of each. You can season to your liking.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 8h40m

Yield 3 1/2 quarts

Number Of Ingredients 16

4 medium tomatoes, chopped
2 medium potatoes, peeled and cubed
2 cups halved fresh green beans
2 small zucchini, cubed
1 medium yellow squash, cubed
4 small carrots, thinly sliced
2 celery ribs, thinly sliced
1 cup cubed peeled eggplant
1 cup sliced fresh mushrooms
1 small onion, chopped
1 tablespoon minced fresh parsley
1 tablespoon salt-free garlic and herb seasoning
1 whole bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
4 cups V8 vegetable juice or 4 cups tomato juice

Steps:

  • Add all the ingredients to a 5-quart slow cooker.
  • Cover and cook on LOW for 7-8 hours or until the vegetables are tender.
  • Season to taste with salt and pepper (I add cayenne pepper). Remove bay leaf before serving.

Nutrition Facts : Calories 435.9, Fat 6, SaturatedFat 1.6, Sodium 850.9, Carbohydrate 101.2, Fiber 28.5, Sugar 21.6, Protein 14.2

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