Zucchini-Vegetable Soup

Name: Zucchini-Vegetable Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 4 cups vegetable broth (or substitute chicken or beef broth); 1 (6-ounce) can tomato paste; 6 cups sliced zucchini (about 2 medium)—cut slices into halves or fourths; 2 cups fresh or frozen (and thawed) green beans, sliced into 1″ pieces; 1 1/2 cups chopped onion (about 1 medium); 2 cups sliced carrots (about 2 medium); 1/2 teaspoon salt; 1 Tablespoon dried parsley flakes; 1/2 to 3/4 Tablespoon Italian seasoning; 2 cloves garlic, minced; Additional salt and pepper, to taste

by NancyC | nancy-c.com

6 Servings

55 min

Soup is a favorite winter meal of mine—a big hot bowl of soup on a cold day is just so warm and comforting! And if you like veggies, this Zucchini-Vegetable Soup is a good one to try. In addition to zucchini, it’s also made with green beans, chopped onion, and sliced carrots, all cooked until tender in a tomato–vegetable broth (or you can substitute chicken or beef broth instead).

There’s some chopping and slicing of veggies involved in making this, but it’s worth the time it takes! You can seed your zucchini before slicing it if you want, but if you don’t mind having some seeds in your soup, you can just slice it without seeding, which is what I did.

Zucchini-Vegetable Soup

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Recipe details

Yield 6 Servings
Time spent: Prep time: 15 Minutes Cook time: 40 Minutes Total time: 55 min

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Ingredients

4 cups vegetable broth (or substitute chicken or beef broth)
1 (6-ounce) can tomato paste
6 cups sliced zucchini (about 2 medium)—cut slices into halves or fourths
2 cups fresh or frozen (and thawed) green beans, sliced into 1″ pieces
1 1/2 cups chopped onion (about 1 medium)
2 cups sliced carrots (about 2 medium)
1/2 teaspoon salt
1 Tablespoon dried parsley flakes
1/2 to 3/4 Tablespoon Italian seasoning
2 cloves garlic, minced
Additional salt and pepper, to taste

Instructions

In large pot, over medium heat, stir together the broth and tomato paste.
Add the zucchini, green beans, onion, carrots, salt, dried parsley flakes, Italian seasoning, and minced garlic.
Heat mixture to boiling, then reduce heat to low, cover and simmer 35 to 40 minutes, until vegetables are tender.
Season with additional salt and pepper to taste, then serve.

Tips

Add the zucchini, green beans, onion, carrots, salt, dried parsley flakes, Italian seasoning, and minced garlic.
Heat mixture to boiling, then reduce heat to low, cover and simmer 35 to 40 minutes, until vegetables are tender.
Season with additional salt and pepper to taste, then serve.

Comments

Zoya Shockey on Feb 14, 2023

When do we add the beef/ lamb/ chicken/ or veil?

Like Reply

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