Late Summer Vegetable Soup
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Cook Time
Total Time
Use the last of summer’s bounty of zucchini, tomatoes, and corn to make this hearty vegetable soup brimming with flavor and nutrition.
Recipe Type: Soup
Cuisine: Vegetarian, Vegan, Gluten-Free, and Dairy-Free
Serves: 10
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1 cup peeled and diced carrots
  • 1 cup diced celery
  • 2 cups diced green zucchini
  • 2 large garlic cloves, minced
  • 2 tablespoons tomato paste
  • 6 cups low-sodium vegetable broth
  • 1 bay leaf
  • 1 teaspoon Kosher salt, divided
  • Freshly ground pepper, to taste
  • 2 ears corn, kernels removed
  • 3 large beefsteak tomatoes, chopped, with juice
  • 1 15-oz can no-salt added navy beans, drained and rinsed
  • ¼ cup chopped parsley leaves
  1. Heat olive oil in a large soup pot over medium-high heat. Add onions, carrots, celery, and zucchini and cook stirring occasionally until vegetables are tender, about 7 to 8 minutes.
  2. Add garlic and sauté 30 seconds until fragrant. Add tomato paste and stir until combined.
  3. Add broth, bay leaf, ½ teaspoon salt, and pepper to pot and bring to a boil. Add corn kernels, tomatoes with their juices, beans, parsley, and remaining ½ teaspoon salt and simmer, uncovered, for 15 minutes.
Nutrition Information
Serving Size: 8 ounces Calories: 118 Fat: 3.5 g Sat Fat: 0.5 g Carbohydrates: 19 g Sugar: 6 g Sodium: 333 mg Fiber: 5 g Protein: 4 g Cholesterol: 0 mg
Recipe by Nutritioulicious at