Summer Garden Soup

Name: Summer Garden Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings (2 quarts).
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

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.

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.

Nutrition 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.

Originally published as Summer Garden Soup in Country Extra September 1997

Reviews

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Average Rating:

joanenglun

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?
CHBrown

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!