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Summer Garden Soup Recipe

Summer Garden Soup Recipe

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.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:8 servings


  • 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


  • 1. 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.
  • 2. 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. Yield: 8 servings (2 quarts).

Nutritional Facts

One 1-cup serving (prepared with reduced-sodium chicken broth and without salt) equals 86 calories, 5 g fat (0 saturated fat), 2 mg cholesterol, 77 mg sodium, 10 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

Reviews for Summer Garden Soup

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Reviewed Jul. 20, 2015

"This soup was fabulous!! I doubled it, used all fresh garden vegetables. I didn't have green beans so subbed okra and the peas I had on hand were lady peas from the garden. I also added a dollop of pesto on top and cornbread as a side. The Hubby thought it was tasty and he's not a huge fan of soup. This is a go to recipe for me now!"

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