Summer Vegetable Soup
View original ↗
The Seasoned Mom · by Blair Lonergan★ 5.0 (3)

Summer Vegetable Soup

NUTRITION · PER SERVING75M COOK
CAL 4%·PRO 7%
CARBS 14G75% OF CAL
3G FIBER1G ADDED6G INTRINSIC4G OTHER7G TOTAL SUGAR
FAT 2G20% OF CAL
0G SAT1G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A light and fresh summer vegetable soup bursting with seasonal produce like corn, zucchini, tomato, and lima beans in a savory vegetable broth. Bright and healthy with herbaceous Italian seasoning. Perfect for warm-weather lunches.

mainamericansoupgluten freevegetarian
View the full recipe on The Seasoned Mom →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 15
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 4 teaspoons minced garlic
  • 3 medium ears fresh corn, kernels removed ((or 2 ¼ cups frozen corn))
  • 2 lbs. tomatoes (about 6 medium), peeled, seeded and chopped (or about 28 ounces diced tomatoes, not drained)
  • 1 sweet bell pepper, seeded and diced
  • 2 medium zucchini, diced
  • 1 cup fresh or frozen lima beans
  • 8 ounces sliced mushrooms
  • 1 small eggplant, peeled and diced
  • 4 cups low-sodium vegetable broth
  • 1 tablespoon vinegar ((I like red wine vinegar or apple cider vinegar, but balsamic vinegar or white vinegar are also great))
  • 1 tablespoon sugar
  • 1 tablespoon Italian seasoning
  • 1 teaspoon kosher salt ((plus more, to taste))
  • Ground black pepper, to taste
  • Optional, for serving: chopped fresh herbs; grated Parmesan cheese
PREP
15M
SODIUM
157MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.