Summer's Bounty Soup Recipe

4.5 3 4
Summer's Bounty Soup Recipe
Summer's Bounty Soup Recipe photo by Taste of Home
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Summer's Bounty Soup Recipe

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4.5 3 4
Publisher Photo
Lots of wonderfully fresh-tasting vegetables are showcased in this chunky soup sent by Victoria Zmarzley-Hahn of Northampton, Pennsylvania. "It's a great way to use up summer's excess produce," she explains. "And it's so versatile—you can add or delete just about any vegetable."
MAKES:
14 servings
TOTAL TIME:
Prep: 5 min. Cook: 7 hours
VERIFIED BY Taste of Home Test Kitchen
MAKES:
14 servings
TOTAL TIME:
Prep: 5 min. Cook: 7 hours

Ingredients

  • 4 medium tomatoes, chopped
  • 2 medium potatoes, peeled and cubed
  • 2 cups halved fresh green beans
  • 2 small zucchini, cubed
  • 1 medium yellow summer 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
  • 4 cups reduced-sodium V8 juice

Directions

Combine all ingredients in a 5-qt. slow cooker. Cook, covered, on low 7-8 hours or until vegetables are tender. Yield: 14 servings (about 3-1/2 quarts).
Originally published as Summer's Bounty Soup in Quick Cooking July/August 1998, p21

Nutritional Facts

1 cup: 67 calories, 0 fat (0 saturated fat), 0 cholesterol, 62mg sodium, 15g carbohydrate (6g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 vegetable.

  • 4 medium tomatoes, chopped
  • 2 medium potatoes, peeled and cubed
  • 2 cups halved fresh green beans
  • 2 small zucchini, cubed
  • 1 medium yellow summer 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
  • 4 cups reduced-sodium V8 juice
  1. Combine all ingredients in a 5-qt. slow cooker. Cook, covered, on low 7-8 hours or until vegetables are tender. Yield: 14 servings (about 3-1/2 quarts).
Originally published as Summer's Bounty Soup in Quick Cooking July/August 1998, p21

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NH-rescue User ID: 4255840 47044
Reviewed Sep. 30, 2013

"A great recipe to have when the garden starts to produce in abundance! We found that if we had enough juicy tomatoes, we didn't need the V8 juice. Easy to substitute vegetables (or leave out ones your family isn't fond of.)"

MY REVIEW
Nutmeg04222 User ID: 6114233 28997
Reviewed Aug. 9, 2012

"I have the Farm Fresh Favorites cookbook and recently made this soup. It is delicious but for me it needed some meat.. so the 2nd day I added some Chaurice sausage from our local sausage kitchen and it was perfect. Parm cheese sprinkled on top was good, too. I note that here on line there is no listing for fiber yet in the cookbook it says 0 fiber, which can't be correct. I will definitely make this again. You could add rice or pasta, too"

MY REVIEW
daisey5 User ID: 146806 23941
Reviewed Feb. 16, 2012

"It was very good. My neighbor even liked it."

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