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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 mins
Cook Time15 mins
Total Time30 mins
Course: Soup
Cuisine: American
Keyword: garden vegetable soup, garden vegetable soup recipe, summer garden soup
Servings: 6 servings
Author: Renee - www.raisinggenerationnourished.com


  • 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.