Batch Up Meals Lunch Ideas Soup

Summer Vegetable Soup

August 17, 2014

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Summer Vegetable Soup
Every summer in inevitably happens.

I forget to walk out to the garden for more than a few days, and suddenly overgrown green beans are taking over, fallen ripe tomatoes need to be used up before rotting, and farm stands have zucchini as long as my arm piled high.

Summer Vegetable Soup
Soup is such a great way to use overgrown, tougher green beans. Some summers I have a hard time keeping up with green beans, and because I am just not much of a canner, they either get blanched and frozen, or steamed and eaten. This summer the 3 girls have kept up with eating the haul pretty good between dinner and lunch sides and making baby food, but last week just got away from me and I didn’t get out to the garden until the weekend.

Summer Vegetable Soup
I had good couple handfuls of overgrown, tough green beans that my husband picked, and I just adore making soup with summer veggies. I also happened to take advantage of 3 for a dollar giant zucchinis at the farmer’s market last week since my zucchini is doing less than stellar this year.

Summer Vegetable Soup
Tomatoes are turning over red a bit slow this summer with our cooler weather, but the farmer I buy from at the market had a nice basket of cheaper “seconds” tomatoes that were beautiful, meaty, and perfect for soup. The flavor they add is a amazing.

Summer Vegetable Soup
Add in whatever veggies are in season near you. Our peas are done, but they go so great in this soup if you have some on hand. The potatoes add a creaminess without the dairy you will just love.

Summer Vegetable Soup
Get the stock pot out and low and slow all these beautiful summer veggies and you will be blown away at the flavor you get out of them!

Summer Vegetable Soup

Print Recipe
5 from 1 vote

Summer Vegetable Soup

Soup is a great way to use up garden bounty, and it can also encourage you to use up anything that's nearing the end of its useful life. 
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Soup
Cuisine: American
Keyword: garden vegetable soup, garden vegetable soup recipe, summer garden soup
Servings: 6 servings
Author: Renee -


  • 1/3 cup friendly fat to cook in butter, coconut oil, lard
  • 2 small/medium onions chopped
  • 3 cups chopped green beans
  • 4 small yellow potatoes chopped (Or red potatoes. 2 large russets would work too.)
  • 1 very large zucchini chopped (Or 2-3 smaller zucchinis)
  • 1 head of garlic minced (about 7ish cloves)
  • 2 large tomatoes seeds scooped out and chopped
  • 1 ½ cups organic corn I use frozen organic from Costco since there aren’t organic sources of corn at the markets here – corn is heavily GMO’d so best to stick to organic if possible.
  • 1-1 1/2 quarts chicken broth Homemade preferable for more nourishment – see Tips section for easy slow cooker broth!
  • 2 tsp dried thyme
  • ¼ tsp cayenne
  • Sea salt/pepper to taste


  • Saute your onion, green beans, potatoes, and zucchini in the friendly fat with a few big pinches of sea salt to bring out their juices and sweeten. Cook on medium for about 15 or so minutes until everything is nice a soft.
  • Add the garlic and cook for a minute
  • Add the tomatoes, corn, broth, and seasonings, and bring to a boil.
  • Reduce to a simmer for 10-15 minutes.
  • Take out a quarter of the soup and puree through with an immersion blender or regular blender, then return the soup puree to the soup pot. You can skip this step – this texture tends to be easier for littler ones to handle with a spoon themselves, and also makes it nice and creamy!
  • Season salt and pepper to taste.


  • It is so worth making your own chicken bone broth! The nourishment alone is enough, but the flavor is amazing!
  • Double up and stock your freezer or can it for the school or work thermoses! This batch made enough soup for the girls and I to have lunch for 2 days this week, plus a quart left to freeze.
  • I use this immersion blender and just love it for soup making!
  • If you have little ones under the age of 1 you can leave out the corn since it is a grain and the soup will still be great! Puree it all the way through for them if you need or just chop the veggies small enough for them to handle. My almost 1 year old handled this soup as is just fine and I put chunks of the veggies on her tray for her to eat.

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  • Reply Andrea Fabry August 21, 2014 at 4:16 pm

    I love soup in the summer. It’s one of the best ways to use fresh vegetables. All the nutrition goes right into the the broth! Yum.

  • Reply Jennifer Margulis August 21, 2014 at 5:39 pm

    5 stars
    Looks delicious!

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