Summer Garden Soup Recipes

SUMMER GARDEN SOUP

Summer Garden Soup image

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.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

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

Steps:

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 : Calories 86 calories, Fat 5g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 77mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

GARDEN VEGETABLE SOUP

Garden Vegetable Soup image

For a vibrant, hearty dinner, ladle up a bowl of Alton Brown's Garden Vegetable Soup, perfect for rainy days or cold winter nights.

Provided by Alton Brown

Categories main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

4 tablespoons olive oil
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
2 tablespoons finely minced garlic
Kosher salt
2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
2 cups peeled and diced potatoes
2 cups fresh green beans, broken or cut into 3/4-inch pieces
2 quarts chicken or vegetable broth
4 cups peeled, seeded, and chopped tomatoes
2 ears corn, kernels removed
1/2 teaspoon freshly ground black pepper
1/4 cup packed, chopped fresh parsley leaves
1 to 2 teaspoons freshly squeezed lemon juice

Steps:

Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.

SUMMER GARDEN SOUP

Summer Garden Soup image

Make and share this Summer Garden Soup recipe from Food.com.

Provided by mydesigirl

Categories Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup butter
1/2 lb carrot, finely shredded
8 green onions, minced
2 small zucchini, finely shredded
1 tablespoon tarragon, fresh, minced
1/2 garlic clove, minced
1 cup frozen tiny peas, thawed
4 cups chicken stock
1 cup yogurt
salt & freshly ground black pepper

Steps:

Melt butter in a 4 quart saucepan over medium heat.
Add carrots,onions,zuchinni,tarragon,basil and garlic.
Cover and cook until vegetables are slightly softened(about 5 minutes)stirring often.
Add peas and stock,increase heat to high and bring to a boil.
Transfer to a bowl and cool completely.
Stir in yogurt,cover and chill.
Season with salt and pepper just before serving.

Nutrition Facts : Calories 199.8, Fat 11.3, SaturatedFat 6.3, Cholesterol 30.4, Sodium 362.8, Carbohydrate 17.8, Fiber 3.1, Sugar 8.6, Protein 8.2

SUMMER GARDEN SOUP

Summer Garden Soup image

This sounds wondeful. I have not tried it yet, but plan to as soon as my tomatoes are ready. You can substitute the zucchini with summer squashes or use a mixture of both. From Good Housekeeping Magazine.

Provided by susie cooks

Categories Low Protein

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 large onion, chopped
3 cups water
3 medium zucchini, coarsely chopped
2 red bell peppers or 2 yellow bell peppers, coarsely chopped
3 ripe tomatoes, chopped
3 garlic cloves, crushed with a press
1/2 teaspoon fennel seed
salt and pepper, to taste
sliced basil leaves (to garnish)

Steps:

In a 5-quart saucepot, heat oil over medium-high heat. Add onion; cook until tender and lightly browned.
Add water, zucchini, peppers, tomatoes, garlic, fennel seeds, salt and pepper to taste, heat to boiling.
Reduce heat to medium; cook, uncovered, 20 minutes or until tender.
Remove 4 cups of soup from saucepot.
In blender, with center part of cover removed to allow steam to escape, blend the 4 cups of soup, in small batches, until pureed.
Return pureed soup to saucepot.
Reheat soup to serve hot, or refrigerate to serve cold later.
Garnish with basil leaves.

Nutrition Facts : Calories 90.2, Fat 5, SaturatedFat 0.7, Sodium 17.3, Carbohydrate 11.2, Fiber 3.1, Sugar 6.1, Protein 2.5

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