Winter Soup from a Summer Garden

Winter calls for hearty soups and when I slurp a big spoonful of soup made with vegetables from last year’s summer garden, I know why all that harvesting, chopping, cooking and freezing bagfuls of it was worth the effort.

I used just about everything we grew including, zucchini, yellow beans, tomatoes, carrots, onions and potatoes. Now as the snow piles up and the days are short, the tease of better days to come is in every spoonful.

Difficulty Time
Easy 30 minutes


  • 1 tbsp olive oil
  • 1 onion, minced
  • 1 clove garlic, minced
  • 2 tbsp tomato paste
  • 3 carrots in small pieces
  • 3 cups chopped zucchini
  • 1 medium Yukon Gold potato, peeled and diced
  • 2 cups yellow beans, cut in thirds
  • 6 cups tomato juice
  • 1 cup chicken broth
  • To Taste Salt and Pepper
  • Fresh Lemon Juice


  1. Heat olive oil in soup pot and cook the onion until very soft; add the garlic and cook 1 minute.
  2. Add the tomato paste and coat the onions and garlic well; cook over medium heat for 2 minutes.
  3. Add the carrots, zucchini, potato and beans and stir the mixture well.
  4. Add the tomato juice and chicken broth and bring all to a boil.
  5. Lower the heat and simmer the soup, covered about 20 minutes or until the vegetables are tender.
  6. Season with salt and pepper and a squirt of lemon juice.
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