Almost any kind of summer vegetable can be used in this tomato-based soup. Good choices include sweet peppers, zucchini, yellow squash, green beans, peas, corn kernels, celery, and carrots. Use what you have on hand.

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Summer Vegetable Soup
Servings
Ingredients
  • 1 Tbsp oil olive or canola
  • 1 onion diced
  • 2 cloves garlic minced
  • 3 medium tomatoes diced
  • 3 cups mixed diced vegetables
  • a small handful of pasta any kind
  • 1 tsp each dried basil and oregano
  • 6 cups broth or water any kind, might need more
  • Salt and pepper to taste
Servings
Ingredients
  • 1 Tbsp oil olive or canola
  • 1 onion diced
  • 2 cloves garlic minced
  • 3 medium tomatoes diced
  • 3 cups mixed diced vegetables
  • a small handful of pasta any kind
  • 1 tsp each dried basil and oregano
  • 6 cups broth or water any kind, might need more
  • Salt and pepper to taste
Instructions
  1. Heat oil in a large soup pot on medium to high heat.
  2. Add diced onion and sauté for a few minutes. Then add garlic and cook for 1-2 minutes more.
  3. Add all other ingredients and bring to a boil.
  4. Let simmer for 20-30 minutes (depending on the type of veggies you are using. Add more water or broth as needed.
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