Summer's Bounty Soup

Capture the essence of the season with "Summer's Bounty Soup," a vibrant medley of garden-fresh vegetables in a light, aromatic broth. This wholesome soup features zucchini, yellow squash, juicy roma tomatoes, sweet corn, and crisp green beans, seasoned with fragrant basil and parsley for a burst of herbal flavor. Perfectly balanced with a hint of lemon juice and optional Parmesan for a savory finish, this dish highlights nature's peak produce. Quick to prepare in just 40 minutes, it's an ideal recipe for a light dinner or a refreshing lunch. Serve it with crusty bread for a satisfying meal that celebrates summer's harvest. Keywords: summer vegetable soup, fresh garden soup, healthy summer recipes, quick vegetable soup.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 2 medium zucchini, diced
• 2 medium yellow squash, diced
• 4 medium roma tomatoes, diced
• 1 cup corn kernels, fresh or frozen
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 6 cups vegetable broth
• 0.5 cup fresh basil leaves, chopped
• 0.25 cup fresh parsley, chopped
• 1.5 teaspoons salt
• 0.5 teaspoons black pepper
• 1 tablespoon lemon juice
• 0.25 cup parmesan cheese (optional, for garnish)
• 0 loaf crusty bread (optional, for serving)

Directions

Step 1

Heat the olive oil in a large, heavy-bottomed pot over medium heat.

Step 2

Add the diced yellow onion and sauté for 3-4 minutes, until softened and translucent.

Step 3

Stir in the minced garlic and sauté for another 1 minute, until fragrant.

Step 4

Add the diced zucchini, yellow squash, and a pinch of salt. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 5

Stir in the diced tomatoes, corn kernels, and green beans. Cook for another 3-4 minutes.

Step 6

Pour in the vegetable broth, then bring the mixture to a boil. Reduce the heat to a simmer and cook for 10 minutes, until all the vegetables are tender.

Step 7

Turn off the heat, then stir in the chopped basil, parsley, salt, pepper, and lemon juice. Adjust seasoning as needed.

Step 8

Ladle the soup into bowls and garnish with grated parmesan cheese, if desired.

Step 9

Serve hot with crusty bread on the side for dipping.

Nutrition Facts

Serving size	(1891.0g)

Amount per serving	% Daily Value*
Calories	1981.5

Total Fat 64.1g	0%
Saturated Fat 20.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 35.7mg	0%
Sodium 6666.3mg	0%
Total Carbohydrate 287.2g	0%
Dietary Fiber 32.1g	0%
Total Sugars 44.1g
Protein 82.3g	0%

Vitamin D 0IU	0%
Calcium 1269.0mg	0%
Iron 25.2mg	0%
Potassium 4266.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.1%

Protein: 16.0%

Carbs: 55.9%