• Summer Vegetable soup

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    Prep time:
    Cook time:
    Servings: 8 bowls
    by Julia Ann Souders
    63 recipes
    Eating 5 vegetables a day is easy with this vegetarian summer soup. Some would call it summer minestrone. This can be made a day ahead, refrigerated overnight and reheated in crock pot. It freezes well. cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg“Trade-marks Canadian Intellectual Property Office.” and All rights reserved.


    • 2 cloves garlic, minced
    • 1/2 cup onion, diced
    • 1/2 cup celery, diced
    • 1/2 cup carrots, sliced
    • 1/2 cup green and or red bell peppers, diced
    • 4 small red potatoes, cut into 1-inch pieces
    • 1 small zucchini, cut into 1/2-inch pieces
    • 1 teaspoon olive oil
    • 15 ounce can garbanzo beans, drained and rinsed
    • 14.5 ounce can of diced tomatoes with juice or 3 fresh tomatoes
    • 32 ounces vegetable broth
    • 6 ounce can tomato paste
    • 1/4 cup ozro pasta
    • 1 teaspoon salt and pepper to taste
    • 1 tablespoon each fresh basil, parsley and cilantro, chopped or 1 teaspoon each of the dried herbs.


    1. Prepare all vegetables before starting to cook.
    2. Heat olive oil in 6 quart Dutch oven.
    3. Add onion, garlic, carrots and celery, cook until soft and onion translucent.
    4. Add the remaining vegetables, broth, tomato paste, ozro pasta, seasoning and herbs.
    5. Stir to blend, cover and bring to boil.
    6. Simmer for 30 to 45 minutes.

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