Summer Vegetable Soup
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 2 tablespoon olive oil
- 1 large onion diced
- 2 clove garlic minced
- 2 medium carrot sliced
- 1 medium zucchini diced
- 1 medium yellow squash diced
- 1 red bell pepper diced
- 4 cup vegetable broth
- 1 cup green beans trimmed and cut into 1-inch pieces
- 1 cup corn kernels fresh or frozen
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh basil chopped
- 1 tablespoon lemon juice
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic, sauté until the onion is translucent.
- Stir in the sliced carrots, diced zucchini, diced yellow squash, and diced red bell pepper, cooking for 5 minutes.
- Pour in the vegetable broth and bring to a boil.
- Add the green beans and corn kernels, then season with salt and black pepper.
- Reduce heat to a simmer and cook for 15-20 minutes until all vegetables are tender.
- Stir in the chopped fresh basil and lemon juice.
- Remove from heat and let the soup rest for 5 minutes before serving.
- Ladle the soup into bowls and serve warm.
Notes
For a more robust flavor, consider adding a bay leaf during the simmering process and remove it before serving. Feel free to use any seasonal vegetables you have on hand, and for added protein, you can include a can of drained and rinsed white beans. Adjust seasoning to taste, and garnish with additional fresh herbs if desired.
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