Simple Summer Vegetable Soup

Ahhh summertime *breathes in, breathes out* – I feel like a piping hot, steamy bowl of soup (said no one everrrrrrr)! I know…it seems strange to push soup during the warm months of summer (especially when you’re suffering from summertime butt sweat). In fact, when I was mixing up this recipe a couple of weeks ago, Derek *humphed* at me and gave me *the look* (you know, *that* look). But soup doesn’t have to be a cold-weather-comfort-food only. This simple summer vegetable soup is light, sweet, and wonderfully wholesome. Also, my fellow vegan foodies can give a little *whoop whoop* because this is a vegan friendly dish!

Simple Summer Vegetable Soup? Why not?!

The reason I threw together this easy but delicious soup was that we were all down and out with the summer sniffles and needed homemade comfort food. Summertime colds are such a bummer and I found myself wanting something soothing like chicken noodle soup (minus the chicken) packed with vegetables and loads of flavor. This is a recipe that can be easily altered to fit your tastes, too, so get out the veggies and chop, chop!

Heaps of Hearty Vegetables

We are going heavy on the veggies because, well, it’s a VEGGIE soup. Toss in celery, green beans, frozen peas, frozen corn, tomatoes, carrots, small potatoes, and onions. I wanted this soup to feel more like a light stew in the way that it would be full and hearty. Feel free to add in any veggies that appeal to you — the more variety, the better! Chop those veggies and pour into a large soup kettle. For this soup, I kept the vegetable chunks super, well, chunky — giving it that sense of abundance that makes it a fulfilling meal.

Sweet & Savory Broth

Vegetable broth is light and sweet — perfect for a summery soup base! Costco has a great organic vegetable broth that I use for a lot of my vegan-friendly recipes. While it’s pretty tasty on its own, I love adding oodles of herbs and spices to give the base a little kick. Start by adding in basil, thyme, and oregano. You can also add a splash of Italian seasoning and a bit of Paprika along with salt and pepper to make the broth base more robust.

green beans
onion
peas
golden potatoes
carrots
1 fresh tomato
1 28oz can diced tomatoes
celery
4 cups vegetable broth
2 cups water
1 package egg noodles
1 tsp. basil
1 tsp. thyme
1 tsp. oregano
1 tsp. paprika
1 tsp. Italian seasoning
salt & pepper to taste

There’s really nothing complicated about making this soup. Dump all vegetables, broth, and water into the pot and let simmer until vegetables are soft. Add in the spices/herbs and continue to simmer. Add in the egg noodles and let cook on medium/low until noodles are done (just about 5 minutes or so). This soup pairs really well with a warm loaf of bread or dribbled over top freshly mashed potatoes!

Play with this recipe! Add, subtract, mix & match – but know that you’ll walk away with your belly full and your heart happy. This was just the dish we needed this summer (despite the butt sweat) and I’m so glad I gave it a try! Do you enjoy soup during the summer? Give this one a try and let me know what you think! I wish you all minimal amounts of butt sweat, friends. Until next time, peace, love, & light!