Soup is a favorite winter meal of mine–a big hot bowl of soup on a cold day is just so warm and comforting! This winter has actually been on the milder side where I live, but we’ve had some chilly days and I’ve been making homemade soup every so often.
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 also substitute chicken broth if you like).
So there’s some chopping and slicing involved, but it’s worth it! And it gave me a chance to try my new complimentary AnySharp knife sharpener that I received in the mail. It’s safe and easy to use and comes in a convenient small size for easy storage. It really helps make chopping and slicing veggies so much easier! You can visit AnySharp.com to learn more about it.
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 like I did.
ZUCCHINI VEGETABLE SOUP by NancyC
Makes 6-8 servings
- 4 cups vegetable broth (or substitute chicken 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, depending on how seasoned you want it
- 2 cloves garlic, minced
- additional salt and pepper to taste
In large pot, over medium heat, stir together the broth and tomato paste. Add the zucchini, green beans, onions, 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 if desired, then serve.
The Italian seasoning adds a great flavor to this soup, along with the garlic and onion. If you’re trying to get more veggies in your diet, this is a great recipe to try! What kinds of soup have you been making this winter?
Sharing this at Fiesta Friday, Meal Plan Monday, Weekend Potluck, Inspire Me Monday.
NancyC 
Very delicious soup, love how it’s both healthy and tasty 🙂
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I love zucchini in all it’s forms. This soup looks delicious! Thanks for getting it to the party! 🙂
Happy FF!
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This sounds really good and I have some zucchini frozen in the freezer I was wondering what to do with??? This past week a big pot of mixed bean soup has been my meals. I too, love soups.
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Sounds like you’ll be able to make this soon, Linda! Hope you enjoy this soup! 🙂
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I add chopped cabbage and a small can of diced green chilies. Healthy and great soup for dieters, including Weight Watchers program.
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I like those additions, especially the green chilies–thanks for sharing!
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Sounds like a wonderful veggie stew Nancy, I could eat a bowl of this goodness all day long. Hope you are having a great week.
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Thanks, Cheri, and hope you are enjoying your week! 🙂
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I too love a hot bowl of soup…especially during cold days…yours look delicious, loaded with awesome ingredients…
I hope you are having a great week Nancy 🙂
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Thanks, Juliana-hope you are, too! 🙂
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Oh so good especially during winter time!
Thanks for sharing.
Hopping by and following your lovely blog. I also hope you are hungry for Chicken Scaloppini with Lemon http://thequietmom.com/blog/recipe/chicken-scaloppini-lemon 🙂
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You’re welcome-your recipe sounds great, too!
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