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Summer Vegetable Soup

This vegetable soup is loaded with garden goodness, from zucchini and green beans to celery and potato, but it's the turmeric that gives it a tasty new twist. It's one of our favorite summer soups!—Edith Ruth Muldoon, Baldwin, New York
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 1 small onion, quartered and thinly sliced
  • 1 tablespoon olive oil
  • 4 cups reduced-sodium chicken or vegetable broth
  • 1 cup sliced zucchini
  • 1 can (15-1/2 ounces) navy beans, rinsed and drained
  • 1/2 cup diced peeled red potato
  • 1/2 cup cut fresh green beans (2-inch pieces)
  • 1/2 cup chopped peeled tomato
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground turmeric
  • 1/4 cup chopped celery leaves
  • 2 tablespoons tomato paste


  • In a large saucepan, saute onion in oil until tender. Add the next eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender.
  • Stir in celery leaves and tomato paste. Cover and let stand for 5 minutes before serving.
Nutrition Facts
1-1/2 cups: 210 calories, 4g fat (1g saturated fat), 0 cholesterol, 1128mg sodium, 32g carbohydrate (0 sugars, 8g fiber), 13g protein.

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Average Rating:
  • Alice
    Sep 9, 2019

    Delicious! The whole family loved it, without the usual “it needs something” comments. I did alter it to suit what was in the fridge: 3/4 c cherry tomatoes (unpeeled) instead of a large tomato, added 1/2 sliced acorn squash, 1/4 c chopped celery instead of celery leaves, plus I threw in several sprigs of fresh thyme, a rosemary branch and 1/4 cup of good sherry. The sherry was especially good. Also in a glass while cooking :)

  • FACSteacher
    Aug 15, 2016

    I loved this soup and only gave it 4 stars because I modified it and didn't stick with the recipe "as written". I added a little orange pepper, garlic with the onion, chopped celery instead of leaves, 1/4 tsp. ground mustard, 1/4 tsp. lemon pepper seasoning, and sprinkled a little cooked bacon on top because I was hungry for bacon. I also skipped the tomato paste. I love recipes like this that allow the cook to interchange vegetables to personal preference and I agree that the turmeric gives it a great flavor and color! I'll keep this one for sure!

  • walkerjo
    Aug 31, 2015

    Tumeric gives broth a nice flavor.

  • laurietexasnana
    Aug 26, 2015

    Very tasty. I love the idea of using my veggies from my garden. Nice and fresh, smells great cooking on the stove.

  • shuffcow
    Aug 25, 2015

    I made this as directed except that I used chick peas instead of white beans, and I used fresh herbs from my garden for the seasoning. Next time I will make it a little spicier but it was delicious. I like it cold on hot , humid summer days.

  • sauceysandy
    Jul 31, 2014

    Delicious! I made this soup for meatless Monday. I followed the recipe to a T and It was a big hit. I will make this again and again. Thanks!

  • swinny
    Jul 27, 2014

    We had this for dinner tonight. Delish!!!!

  • thriftymom36
    Jul 27, 2014

    Great soup! Used canned petite tomatoes & frozen mixed vegetables in place of of tomato & green beans. Didn't have any turmeric but added minced garlic to onions. Delicious will make again.

  • minnesotadeb
    Jul 23, 2014

    this looks great and I'm going to try it today ... but I want to know if it will freeze well for enjoying this fall/winter???? I'll upgrade my review after trying the recipe ... :)

  • KarenKeefe
    Jul 21, 2014

    Great summer veggie soup! I omitted potatoes and added thin sliced carrots. Then 10 mins before done added baby shell pasta. Delicious!