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Late Summer Vegetable Soup

Summer Vegetable Soup

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  • Author: Chef Whitney Aronoff
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 Servings 1x
  • Category: Soup
  • Method: Stove
  • Cuisine: American
  • Diet: Vegetarian


A chunky vegetable soup packed with seasonal summer ingredients.


  • 23 Tbsp extra virgin olive oil
  • 1 yellow onion, medium diced
  • 23 zucchini, half moon diced
  • 1 yellow squash, half moon diced
  • 2 cups of green beans, sliced into 2-inch pieces
  • 2 tomatoes, diced
  • 2 ears of corn
  • 1 Tbsp Starseed Kitchen Adobo
  • Chopped fresh cilantro


  1. Add olive oil to a large pot and heat on medium. Add onion and cook till it is starting to look translucent, about 5 minutes.
  2. Add zucchini, yellow squash, green beans, tomatoes and spice. Stir to activate spices. Cover with 6-8 cups of filtered water (depending on how thick you would like your soup).
  3. Simmer uncovered for 20 minutes. Remove corn from cob and add to soup. Let cook for an aditional 3-5 minutes. Garnish with cilantro and enjoy.


Add additional spice to taste.

Add greens such as spinach, collard or kale.