Summer Garden Soup Recipes

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SUMMER GARDEN SOUP



Summer Garden Soup image

This soup is very tasty, and the best part is that all of the main ingredients come straight from my garden. It's even good when served chilled.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

1 cup chopped onion
2 tablespoons olive oil
4 to 6 garlic cloves, minced
3 cups chopped fresh tomatoes
1 cup fresh or frozen cut green beans
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
1/2 teaspoon minced fresh dill or pinch dill weed
1/4 teaspoon salt, optional
1/4 teaspoon pepper
3-1/2 cups chicken broth
1 cup fresh or frozen peas
1 cup sliced zucchini or yellow summer squash

Steps:

  • In large saucepan, saute onion in oil until onion is tender. Add garlic; cook 1 minute longer. Add the tomatoes, beans, basil, tarragon, dill, salt if desired and pepper. , Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the broth, peas and zucchini; simmer for 5-10 minutes or until vegetables are crisp-tender.

Nutrition Facts : Calories 86 calories, Fat 5g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 77mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

GARDEN VEGETABLE SOUP



Garden Vegetable Soup image

For a vibrant, hearty dinner, ladle up a bowl of Alton Brown's Garden Vegetable Soup, perfect for rainy days or cold winter nights.

Provided by Alton Brown

Categories     main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 13

4 tablespoons olive oil
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
2 tablespoons finely minced garlic
Kosher salt
2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
2 cups peeled and diced potatoes
2 cups fresh green beans, broken or cut into 3/4-inch pieces
2 quarts chicken or vegetable broth
4 cups peeled, seeded, and chopped tomatoes
2 ears corn, kernels removed
1/2 teaspoon freshly ground black pepper
1/4 cup packed, chopped fresh parsley leaves
1 to 2 teaspoons freshly squeezed lemon juice

Steps:

  • Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
  • Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.

SUMMER GARDEN PASTA SOUP



Summer Garden Pasta Soup image

This garden-fresh medley is a good choice when you want a summery soup that is slightly warm rather than chilled.

Yield 6 to 8 servings

Number Of Ingredients 9

6 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)
2 pounds ripe tomatoes, diced
1/4 cup oil-cured sun-dried tomatoes, finely diced
2 medium-small zucchini, quartered lengthwise and sliced
3 to 4 scallions, white and green parts, thinly sliced
One 16-ounce can navy beans, drained and rinsed
1/4 to 1/2 cup chopped fresh parsley, to taste
Salt and freshly ground pepper to taste
2 cups tiny shell pasta or ditalini

Steps:

  • Combine the water with bouillon cubes in a large soup pot with the fresh and dried tomatoes, zucchini, and scallions. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the zucchini is tender but still firm, about 10 minutes.
  • Add the beans and parsley, then season with salt and pepper. Remove from the heat and let the soup stand off the heat for an hour or so before serving. This will give it time to cool somewhat as well as to develop flavor.
  • About 20 minutes before the soup is to be served, bring water to boil in a separate large saucepan and cook the pasta until al dente. Drain and rinse briefly with cool water, then stir into the soup. Taste to adjust the salt and pepper, then serve just warm.
  • Per serving:
  • Calories: 230
  • Total fat: 3g
  • Protein: 11g
  • Fiber: 6g
  • Carbohydrate: 42g
  • Cholesterol: 0mg
  • Sodium: 275mg

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