Summer Garden Soup Recipe

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Summer Garden Soup
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  1. In large saucepan, saute onion in oil until onion is tender. Add garlic; cook 1 minute longer. Add the tomatoes, beans, basil, tarragon, dill, salt if desired and pepper.
  2. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the broth, peas and zucchini; simmer for 5-10 minutes or until vegetables are crisp-tender. Yield: 8 servings (2 quarts).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 83.91 Kcal (351 kJ)
Calories from fat 31.8 Kcal
% Daily Value*
Total Fat 3.53g 5%
Sodium 472.76mg 20%
Potassium 473.1mg 10%
Total Carbs 9.58g 3%
Sugars 3.85g 15%
Dietary Fiber 2.79g 11%
Protein 2.94g 6%
Vitamin C 32.6mg 54%
Iron 0.9mg 5%
Calcium 40.4mg 4%
Amount Per 100 g
Calories 32.28 Kcal (135 kJ)
Calories from fat 12.23 Kcal
% Daily Value*
Total Fat 1.36g 5%
Sodium 181.86mg 20%
Potassium 181.99mg 10%
Total Carbs 3.69g 3%
Sugars 1.48g 15%
Dietary Fiber 1.07g 11%
Protein 1.13g 6%
Vitamin C 12.5mg 54%
Iron 0.3mg 5%
Calcium 15.6mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.4
  • 2

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • cholesterol free

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