Summer Vegetable Soup

Summer Vegetable Soup with Pasta

Summer Vegetable Soup

This light and healthy summer vegetable soup is a deliciously satisfying way to use some of the vegetables from your garden that can be so plentiful right now.

Or, if  you are like me and don’t have a garden, this summer vegetable soup will still be delicious made with vegetables from the grocery store!

Skinny on Summer Vegetable Soup

I adapted this summer vegetable soup recipe slightly from 5 Easy Steps to Healthy Cooking: 500 Recipes for Lifelong Wellness. A cookbook I’ve mentioned several times before, it’s one of my favorites for easy, healthy and delicious dishes. And because complete nutrition is provided for each recipe, it’s easy to calculate Weight Watchers Points. (Here’s my complete review.)

Since I couldn’t find whole grain orzo, I substituted the smallest whole grain pasta I could find. And it all turned out delicious.

This summer vegetable soup recipe makes 6 generous 1-3/4 cup servings, each with just *4 PointsPlus. I love to make a batch on Sunday to enjoy for lunch during the week.


5.0 from 1 reviews
Summer Vegetable Soup
Prep time
Cook time
Total time
This simple, easy, healthy summer vegetable soup is a deliciously satisfying way to enjoy lots of vegetables in a single meal.
Recipe type: Soup
Serves: 6
  • 2 teaspoons olive oil
  • 1-1/2 cups chopped onions
  • 3 cloves minced garlic
  • 1 teaspoon salt
  • ¼ teaspoon fresh ground black pepper
  • 4 small zucchini, halved lengthwise and thinly sliced into half-moons
  • 2 cans (14 to 15 ounces each) diced tomatoes, undrained
  • 1-1/2 cups fresh corn kernels (frozen is fine too)
  • 6 cups water
  • 8 ounces green beans, trimmed and cut into 2-inch pieces
  • ½ cup whole wheat orzo (or other small pasta)
  • 1 cup packed fresh basil leaves, chopped, divided
  1. In a large saucepan or soup pot, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until they are softened, about 5 minutes. Add the garlic, salt and pepper and cook, stirring all the while, for 1 minute.
  2. Stir in the zucchini, tomatoes with their juice, corn and water. Bring to a boil over medium-high heat. Lower the heat and simmer, stirring occasionally, for 15 minutes. Stir in the green beans, orzo and ½ cup of the basil and continue to simmer, stirring occasionally, until the orzo is tender, 12 to 20 minutes. Stir in the remaining basil.
Cook's Notes
Nutrition Estimates Per Serving (1-3/4 cups): 166 calories, 2 g fat, 32 g carbs, 6 g fiber, 5 g protein and *4 PointsPlus)

*The PointsPlus® values for these products and/or recipes were calculated by Simple Nourished Living and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark.


5 Easy Steps to Healthy Cooking: 500 Recipes for Lifelong Wellness

If you liked this summer vegetable soup recipe, here are a few more favorite for you to consider:

Slimming Garden Vegetable Soup
Healthy Tuscan White Bean Vegetable Soup
Simple Skinny Chunky Tomato Soup

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Linked at Full Plate Thursdays, Six Sisters Stuff

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