Summer Vegetable Soup

(Vegan, Non-fat, Low calorie)

You are probably wondering why I are making soup on July 1st.... well, I live in the cool, wet Pacific Northwest and soup sounded like a really good way to warm up today.

I love the fresh vegetables found in the summer.  All of the vegetables in the this soup are fresh, with the exception of the tomatoes.  We had a cold, wet spring and we have yet to see any really good tomatoes.

This looks like a lot of ingredients, but it goes together quickly.  Start to finish was one hour.

So here we go...



2 cups chopped onions

2 cups sliced mushrooms

2 cups chopped celery

2 cups sliced carrots (we like to use several differnt colors of carrots)

2 cups sliced zucchini

2 cups chopped bok choy

2 cups chopped eggplant (we used Asian eggplant and left the skin on)

2 ears fresh corn, cut off of the cob

1 cup cooked black beans (we had these handy in the freezer, but you could use any bean)

1 28 ounce can unsalted plum tomatoes and 1/2 cup water

1/4 cup chopped fresh parsley

1 1/2 tablespoons chopped fresh basil

1 1/2 tablespoons chopped fresh oregano

2 teaspoons minced garlic

1 teaspoon sea salt

1/4 teaspoon ground black pepper

6 cups water

Spray and 8 quart stock pot with spray olive oil.  Add the onions, mushrroms and celery.  Cook over medium high heat until translucent.

Add the remaining fresh vegetables, the beans, the 6 cups water the herbs, salt and pepper.

Place the tomatoes in a blender with 1/2 cup water.  Whirl for a few seconds to break up the tomatoes.  Pour inot the soup.

Cook over medium heat for about 20-30 minutes or until all of the vegetables are done.

Makes 14 cups.  Each cup has 63 calories.  Most soup bowls hold about 2 cups (126 calories)