Summer Veggie Soup

In this summer soup, onion and garlic provide the underlying flavor. The medley of carrots, yellow squash, zucchini, asparagus, tomatoes, potatoes, and corn provides an earthy blend of flavors and cancer protective nutritional value: low in calories, high in fiber, and packed with potassium, beta-carotene, and vitamin C. Once the chickpeas are in the mix, they add subtle nutty taste. Chickpeas, aka garbanzo beans, are rich in fiber and a good source of protein. Garnish with basil and chives, imparting a pleasant Mediterranean quality to this dish.

Summer Veggie Soup
(Makes 6 servings)

veggie soup



  1. In soup pot, heat oil over medium heat. Add onion and garlic and sauté about 6-8 minutes. Add carrots and cook until softened, about 5 minutes.
  2. Stir in broth, chickpeas, squash, zucchini, potatoes, corn, salt, and pepper. Bring to boil. Reduce heat and simmer about 5 minutes. Stir in asparagus and cook 2 minutes or until squash and potatoes are tender, but not mushy. Then stir in tomatoes and cook 2 minutes.
  3. Place in bowls, garnish with basil and chives and serve.

Nutrition Facts

Per Serving:

Calories: 210
Total fat: 3.5 g
Saturated fat: 0 g
Carbohydrate: 38 g
Fiber: 7 g
Protein: 9 g
Sodium: 340 mg