Summer Garden Soup Recipe

5 2 1
Summer Garden Soup Recipe
Summer Garden Soup Recipe photo by Taste of Home
Publisher Photo

Summer Garden Soup Recipe

Read Reviews
5 2 1
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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. Yield: 8 servings (2 quarts).
Originally published as Summer Garden Soup in Country Extra September 1997, p49

Nutritional Facts

1 cup: 86 calories, 5g fat (0 saturated fat), 2mg cholesterol, 77mg sodium, 10g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

  • 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).
Originally published as Summer Garden Soup in Country Extra September 1997, p49

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MY REVIEW
joanenglun User ID: 3314666 261189
Reviewed Feb. 12, 2017

"How is this recipe only 77 mg sodium when you use 3 1/2 cups of chicken broth? Even unsalted chicken broth has 45 mg per cup?"

MY REVIEW
CHBrown User ID: 8455313 229877
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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