Summer Vegetable Soup
This yummy Summer Vegetable Soup requires roughly 8 cups of chopped vegetables... whatever is fresh and wonderful--this is a very forgiving soup and has always turned out well for me. It is a bit different each time but I always season with rosemary, thyme and bay leaf. I always include tomatoes, beans and corn. I use whichever beans are fresh at the farmers market-but have also used canned in a pinch. I use fresh tomatoes but the addition of the canned tomato sauce seems to add some depth to the broth. I always make a big pot of this soup with the intention of freezing some to enjoy during the winter. I often add some cooked whole grain like rice or quinoa at the time of service. Experiment and make your summer last into the winter!
Yield: 16 cups
Materials
- 1 large onion
- 2 cloves garlic minced
- 2 carrots chopped
- 1 cup Yukon Gold potato chopped
- 1 ½ cups fresh okra chopped
- 3-4 large fresh tomatoes peeled & chopped (or substitute (1) 14.5oz can of no salt added tomatoes)
- 2 cups cabbage or kale chopped
- 1-2 cups fresh or frozen beans ex. lima beans, pink eyed peas, crowder peas
- 1 cup fresh corn
- 1 sprig rosemary
- 1 tsp dried thyme
- 1 bay leaf
- 1 14.5oz can no salt added tomato sauce
- low sodium vegetable broth or water (to cover vegetables)
- fresh ground black pepper to taste
Instructions
Stovetop
- In a large pot, Saute onions, carrots and garlic over medium heat until tender-about 5 minutes.
- Add everything else to pot and bring to a boil. Reduce heat and simmer on low, stirring frequently, until the vegetables are tender.
- Before serving, add water or broth to thin as needed.
Crockpot
- Saute onions, carrots and garlic over medium heat until tender-about 5 minutes.
- Add sauteed onion, garlic and carrot along with everything else to the slow cooker and cook on low for 7-9 hours.
- Before serving, add water or broth to thin if necessary.
Notes
Note: I used a 6-quart crock pot for this recipe.
I am a Registered Dietitian Nutritionist living in Greensboro, North Carolina. I help people overcome nutrition obstacles and help them meet their nutrition and wellness goals.
Hi, I’m Mona. I have been living with Relapsing Remitting Multiple Sclerosis (RRMS) for over ten years. As a registered dietitian nutritionist (RDN) I help others with MS to navigate the nutrition superhighway and make sustainable progress toward their unique wellness goals.
2 Responses
This recipe looks delicious. Is there a substitute for carrots?
Hi Ellen! Absolutely! Parsnips, Zucchini (or any squash), sweet potato… would all be good substitutes. This recipe allows for flexibility so feel free to use whats on hand or your preferred veggies. Hope you enjoy it! Mona