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Summer Harvest Soup

Category: Soup

Difficulty: Medium

Prep Time: 30 min  

Cook Time: 30 mins  

Servings: 6 servings

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2 tablespoons olive oil

1 large leek, both white and light

green parts, rinsed well and thinly sliced ( about 1 cup)

1 small fennel bulb, thinly sliced (about 1 cup)

1 bay leaf

2 cloves garlic, thinly sliced

½ cup dry white wine

7 cups Vegetable Stock * see note

3 small carrots, sliced ¼ inch thick, (about ¾ cup)

½ cup trimmed and sliced (1-inch inch pieces) green beans

½ cup trimmed and sliced (1-inch pieces) yellow wax beans

1 cup diced (1/2-inch dice) baby summer squash

1 cup diced (1/2 –inch dice) baby zucchini

½ cup fresh shelled English peas

½ cup fresh corn kernels

2 cups diced vine-ripened tomatoes

2 tablespoons coarsely chopped fresh basil

1-tablespoon fresh thyme leaves

¼ cup chopped fresh flat-leaf parsley

Salt and freshly ground black pepper


1. Heat the olive oil in large, heavy pot over low heat. Add the leek, fennel, and bay leaf and cook, stirring occasionally, for 3 minutes. Add the garlic and cook, stirring frequently, until the vegetables are soft and fragrant but not browned, about 5 minutes.

2. Add the wine, increase the heat to medium-high, and cook until the wine is almost evaporated, about 5 minutes. Add the shiitake vegetable stock and bring to a simmer.

3. Add the carrots, green beans, and yellow beans and let simmer for 5 minutes. Add the summer squash, zucchini, peas, and corn and let simmer until the vegetables are just tender, about 5 minutes. Do not overcook or the bright vegetables colors will be lost.

4. Add the tomatoes, basil, thyme, and parsley and let simmer until heated through, about 1 minute. Season the soup with salt and pepper to taste. Discard the bay leaf.

* Simple Vegetable Stock (makes about 7 cups)

  • 2 onions chopped
  • 4 carrots chopped
  • 2 sticks celery
  • 4 litres water
  • handful parsley stalks
  • few spring thyme
  • 1 teaspoon whole black or white peppercorns (12 total)

Wash & chop veggies roughly. Combine all the veggies and herbs into a large pot and fill with water. Bring to a boil. Reduce the heat to low and simmer for 1 hour. Strain and discard solids. Store for 3-4 days in the fridge.


Transform summer’s vegetable bounty into this incrediblely beautiful soup, with bursts of red, green, yellow, and orange drifting in a pale amber broth.

This amazing soup is from the Earthbound Farm Organic Cookbook by Mara Goodman.

Interview with Dr. William Davis, Author of Wheat Belly: Is Now Yours For Free!