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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
  • 4 to 6 garlic cloves, minced
  • 2 tablespoons olive or vegetable oil
  • 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 pepper
  • 1/4 teaspoon salt, optional
  • 3-1/2 cups chicken broth
  • 1 cup fresh or frozen peas
  • 1 cup sliced zucchini or yellow summer squash


  • 1. In saucepan, saute onion and garlic in oil until onion is tender. Add tomatoes, beans, basil, tarragon, dill, pepper and salt if desired; simmer for 10 minutes. Add broth, peas and zucchini; simmer for 5-10 minutes or until vegetables are crisp-tender. Yield: 8 servings (2 quarts).

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.

Reviews for Summer Garden Soup

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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?"

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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